Brown Butter and Maple Chewy Pumpkin Cookies

These Brown Butter and Maple Chewy Pumpkin Cookies are the perfect treat for cozy gatherings or festive occasions. With a delightful blend of brown butter, maple syrup, and warm spices, these cookies bring the essence of fall right to your kitchen. Their chewy texture and rich flavor make them an irresistible choice for dessert lovers, ensuring they will be a hit at any gathering.

Why You’ll Love This Recipe

• Easy to make: This cookie recipe requires simple steps that anyone can follow, making it perfect for bakers of all levels.
• Flavorful combination: The rich taste of brown butter paired with maple syrup and pumpkin creates a unique flavor profile that stands out.
• Perfect for fall: These cookies capture the essence of autumn with warm spices, making them a seasonal favorite.
• Versatile serving options: Enjoy these cookies as a snack, dessert, or even gift them during the holiday season.

Tools and Preparation

Before diving into this delicious recipe, gather your kitchen tools. Having everything ready will help streamline your baking experience.

Essential Tools and Equipment

• Stand mixer or mixing bowls
• Whisk
• Rubber spatula
• Baking sheet
• Parchment paper

Importance of Each Tool

• Stand mixer or mixing bowls: A stand mixer makes it easy to mix ingredients thoroughly without much effort. If using mixing bowls, ensure you have a good whisk for blending.
• Baking sheet: A quality baking sheet ensures even cooking for your cookies, preventing burnt edges while keeping them soft in the center.

Ingredients

These chewy pumpkin cookies are bursting with flavor! Baked with loads of brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for the Fall baking season.

For the 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

For Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

How to Make Brown Butter and Maple Chewy Pumpkin Cookies

Step 1: Brown the Butter

First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.

Step 2: Chill the Butter

Pour the butter into a measuring glass to ensure you have the right amount. Make sure to scrape the bottom of the pot to get all of the brown bits as well. It should be just short of 1 cup. Place in the refrigerator to chill for about 20 minutes; do not let it solidify.

Step 3: Preheat Oven

Preheat your oven to 350F and line a large baking sheet with parchment paper.

Step 4: Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

Step 5: Mix Wet Ingredients

In a large mixing bowl, whisk together the brown sugar and cooled brown butter until it resembles clumpy wet sand.

Step 6: Combine Ingredients

Whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until smooth.

Step 7: Add Dry Ingredients

Add in all of the dry ingredients from step four. Use a rubber spatula to fold into the dough. If your dough feels too thin (it should hold its shape when scooped), chill it for about 15-20 minutes until thickened. This can happen if the butter is too warm at start.

Step 8: Prepare Coating Mixture

Off to the side, mix together your coating ingredients in a small dish.

Step 9: Scoop Dough

Use a large cookie scoop (2oz) or a 1/4 measuring cup to scoop out dough. Drop each scoop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Step 10: Place on Baking Sheet

Place onto your prepared baking sheet spaced about 3 inches apart from each other. You should be able to bake 4-5 cookies at a time while leaving the rest of the dough at room temperature.

Step 11: Bake Cookies

Bake for 12-15 minutes or until edges are darkened and centers look puffed and slightly underdone.

Step 12: Cool Cookies

Allow them to rest on the baking sheet for a couple minutes before transferring them to a cooling rack. Continue baking any remaining cookie dough.

Step 13: Enjoy!

Once cooled, dig into these delightful Brown Butter and Maple Chewy Pumpkin Cookies!

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies are perfect for any occasion, especially during the cozy fall season. Here are some delightful serving ideas to enhance your cookie experience.

With a Hot Beverage

• Coffee: Pair these cookies with a warm cup of coffee for a delightful morning treat.
• Tea: Enjoy with your favorite herbal or spiced tea to complement the pumpkin flavors.
• Hot Chocolate: Indulge in a rich hot chocolate for a sweet afternoon snack.

As a Dessert Platter

• Cheese Board: Add these cookies to a cheese platter with creamy cheeses for a sweet and savory combination.
• Fruit Medley: Serve alongside fresh fruits like apples or pears for a refreshing contrast.

For Special Occasions

• Holiday Parties: These cookies make an excellent addition to any festive gathering or holiday party dessert table.
• Gift Baskets: Package them in decorative bags as homemade gifts for friends and family.

How to Perfect Brown Butter and Maple Chewy Pumpkin Cookies

To ensure that your Brown Butter and Maple Chewy Pumpkin Cookies come out perfectly every time, consider these helpful tips.

• Boldly brown the butter: Take your time browning the butter until it reaches a rich amber color; this enhances the flavor significantly.
• Chill the dough if needed: If your dough feels too thin, refrigerate it briefly to help it hold its shape during baking.
• Use quality ingredients: High-quality maple syrup and fresh pumpkin puree can elevate the taste of these cookies.
• Measure accurately: Ensure you use precise measurements for flour and sugars to achieve the perfect texture.
• Space cookies properly: Leave enough space on the baking sheet to allow for spreading while baking.
• Check baking times: Keep an eye on your cookies as they bake; they should be slightly underdone in the center when removed from the oven.

Best Side Dishes for Brown Butter and Maple Chewy Pumpkin Cookies

These pumpkin cookies pair well with various side dishes that enhance their flavors. Here are some great options.

1. Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm spices in the cookies beautifully.
2. Apple Crisp: The crunchy texture of apple crisp makes for a perfect contrast to the chewy cookies.
3. Caramel Sauce: Drizzle warm caramel over individual cookies for an extra indulgent treat.
4. Whipped Cream: Serve alongside lightly whipped cream for a light touch that balances sweetness.
5. Pumpkin Soup: A small cup of warm pumpkin soup offers a savory addition that pairs well with sweet desserts.
6. Chai Spice Cakes: These petite cakes echo similar spices found in the cookies, creating harmonious flavors together.

Common Mistakes to Avoid

When baking Brown Butter and Maple Chewy Pumpkin Cookies, it’s essential to avoid common mistakes that can affect the outcome of your cookies. Here are a few tips to keep in mind:

• Not Browning the Butter Properly: Make sure to watch the butter closely as it melts. Stir continuously until it reaches a rich amber color, which adds depth of flavor.

• Skipping the Chilling Step: Don’t rush this process! Chilling the brown butter helps it firm up, ensuring your cookies hold their shape while baking.

• Ignoring Dough Consistency: If the dough is too thin, it won’t bake properly. Be sure it holds its shape when scooped. If necessary, chill for an additional 15-20 minutes.

• Overbaking the Cookies: Keep an eye on your cookies in the oven. They should look slightly underdone in the center when you take them out, as they will continue to bake on the hot sheet.

• Inconsistent Cookie Sizes: Use a large cookie scoop or measuring cup to ensure even sizing for all cookies. This helps them bake uniformly.

• Not Using Parchment Paper: Always line your baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They can last up to 5 days in the refrigerator.

Freezing Brown Butter and Maple Chewy Pumpkin Cookies

• Place cookies in a freezer-safe bag or container.
• They can be frozen for up to 3 months for best quality.

Reheating Brown Butter and Maple Chewy Pumpkin Cookies

• Oven: Preheat to 350°F and bake for about 5-7 minutes until warm.
• Microwave: Heat for 10-15 seconds, checking to avoid overheating.
• Stovetop: Warm in a skillet over low heat for a couple of minutes, flipping occasionally.

Frequently Asked Questions

Here are some common questions about Brown Butter and Maple Chewy Pumpkin Cookies:

How do I make Brown Butter and Maple Chewy Pumpkin Cookies chewy?

The secret lies in using brown sugar and not overbaking them. Take them out when they are puffy but slightly underdone.

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly well! Just make sure it’s pure pumpkin without added ingredients.

What spices can I substitute in Brown Butter and Maple Chewy Pumpkin Cookies?

You can mix different spices like nutmeg or allspice if you want to customize the flavor profile!

How do I store leftover cookies?

Store them in an airtight container at room temperature or refrigerate them to keep them fresh longer.

Final Thoughts

These Brown Butter and Maple Chewy Pumpkin Cookies are not only delicious but also easy to customize! You can add nuts or chocolate chips for added texture. Perfect for fall gatherings or cozy evenings at home, these cookies will surely become a favorite treat. Try making them today!