Brown Butter and Maple Chewy Pumpkin Cookies
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(176)
Ingredients
11-12 cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Coating:
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
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Preparation
Step 1
First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. [Click here](https://butternutbakeryblog.com/how-to-brown-butter/) for more details on how to brown butter.
Step 2
Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
Step 3
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 4
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
Step 5
In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
Step 6
Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
Step 7
Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warm at the start.
Step 8
Off to the side, mix together the coating ingredients in a small dish.
Step 9
Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
Step 10
Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time. Leave the rest of the dough out at room temperature.
Step 11
Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
Step 12
Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
Step 13
Allow the cookies to cool, then dig in!
Step 14
Save recipe for the next time?
Chef's notes
If your cookies didn't spread in the oven, it's likely due to how you measured the flour. Always spoon the flour into your measuring cup and level it off with a flat edge.
If your cookies spread too much, your butter may have been too hot when you added it to the dough. Ensure the brown butter is at room temperature before using.
For best results, use Libby's canned pumpkin as canned pumpkin can vary in moisture content.
