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Brown butter and maple chewy pumpkin cookies on a rustic table

Brown Butter and Maple Chewy Pumpkin Cookies

These chewy pumpkin cookies feature the rich, nutty flavor of brown butter combined with sweet maple, making them a perfect treat for autumn. They are soft, spiced, and utterly delicious.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted butter
  • 1 cup Granulated sugar
  • 1 cup Light brown sugar
  • 1/2 cup Canned pumpkin puree not pumpkin pie filling
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Maple extract
  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground ginger
  • 1/2 tsp Salt

Equipment

  • Large mixing bowls
  • Saucepan
  • Whisk
  • Electric mixer
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

Preparation
  1. Melt unsalted butter in a saucepan over medium heat, swirling occasionally, until it turns amber and smells nutty; then pour into a large bowl and let cool slightly.
  2. Add granulated sugar, brown sugar, and pumpkin puree to the cooled brown butter, mixing until combined.
  3. Beat in the egg, vanilla extract, and maple extract until the mixture is smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, being careful not to overmix.
  6. Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.
Baking
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes until the edges are set and the centers are still soft.
  3. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes to prevent spreading. Adjust spices to your preference.