Ah, fall! The leaves are turning, the air is crisp, and I can’t help but get excited about baking. There’s something magical about the scents that fill the kitchen this time of year. These chewy brown butter maple pumpkin cookies are my go-to treat that perfectly captures the essence of autumn. The rich, nutty flavor of brown butter combined with the warm spices and sweet pumpkin creates a cookie that’s not just delicious but also incredibly comforting. Trust me, when these cookies come out of the oven, you’ll be enveloped in a warm hug of cinnamon and maple goodness. They’re perfect for cozy evenings at home, sharing with friends, or even packing up for a sweet little gift. I can already see you smiling as you take that first bite! Let’s dive into making these delightful cookies together!
Ingredients
- 1 cup unsalted butter (for browning)
- 1 cup packed brown sugar (for that deep, rich sweetness)
- 1/2 cup granulated sugar (to balance the flavors)
- 1 cup pumpkin puree (make sure it’s pure, no added sugar or spices)
- 2 cups all-purpose flour (to give the cookies their structure)
- 1 teaspoon baking soda (for a little lift)
- 1 teaspoon baking powder (to help them rise just right)
- 1 teaspoon ground cinnamon (because fall needs cinnamon!)
- 1/2 teaspoon ground nutmeg (for that cozy, warm spice note)
- 1/4 teaspoon salt (to enhance all the flavors)
- 1 teaspoon vanilla extract (for a hint of sweetness)
How to Prepare Chewy Brown Butter Maple Pumpkin Cookies
Making these chewy brown butter maple pumpkin cookies is a delightful process that fills your kitchen with the warm, inviting scents of fall. To kick things off, you’ll want to preheat your oven to 350°F (175°C) before diving into the mixing. This little step ensures your cookies bake perfectly from the get-go!
Step-by-Step Instructions
- In a medium saucepan, melt the unsalted butter over medium heat, stirring occasionally until it turns a beautiful golden brown. This will take about 5-7 minutes, and you’ll notice a lovely nutty aroma—so good!
- Once browned, transfer the butter to a large mixing bowl and whisk in both the brown sugar and granulated sugar until it’s nice and smooth.
- Next, mix in the pumpkin puree and vanilla extract, blending everything together until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt until they’re evenly mixed.
- Now, gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix; we want those cookies chewy!
- Using a spoon or cookie scoop, drop spoonfuls of dough onto a lined baking sheet, leaving some space in between for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden. Ooh, the smell will be irresistible!
- Finally, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
- They’re incredibly chewy with a rich, buttery flavor that melts in your mouth.
- The combination of brown butter and maple gives these cookies a unique depth of flavor you won’t find in your typical pumpkin cookie.
- Perfectly spiced with cinnamon and nutmeg, they capture the essence of fall in every bite.
- They’re easy to make, so you can whip them up quickly for unexpected guests or a cozy night in.
- These cookies freeze beautifully, making them a great treat to have on hand for later indulgence.
- They’re a fantastic way to use up that leftover pumpkin puree from your fall baking adventures!
Nutritional Information
Now, I know you’re curious about what’s in these delicious chewy brown butter maple pumpkin cookies! Here’s the estimated nutritional breakdown for one cookie:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 50mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
Keep in mind, these values are estimates and can vary based on specific ingredient brands and measurements. But hey, what’s a little indulgence when it’s this tasty, right?
Tips for Success
Ah, the joy of baking! To make sure your chewy brown butter maple pumpkin cookies turn out perfectly every time, I’ve gathered some of my best tips for you. Trust me, these little nuggets of wisdom will elevate your cookie game!
- Don’t Rush the Browning: Take your time when browning the butter. It should be a lovely golden color, and that nutty aroma is your cue that it’s ready. If it smells burnt, you might need to start over!
- Measure Flour Correctly: Too much flour can lead to dry cookies. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Chill the Dough: If you find the dough is too soft to scoop, chill it in the fridge for about 30 minutes. This will help your cookies maintain their shape while baking.
- Watch Your Bake Time: Every oven is different, so keep an eye on your cookies! They’re done when the edges are lightly golden and the centers are still a bit soft. They’ll firm up as they cool.
- Experiment with Add-ins: Feel free to mix it up! Adding chocolate chips, nuts, or even a sprinkle of sea salt on top can give your cookies a delightful twist.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. This keeps the cookies chewy and prevents them from becoming tough.
By keeping these tips in mind, you’ll be well on your way to baking the most scrumptious chewy brown butter maple pumpkin cookies that your friends and family will rave about!
Variations
One of the best things about baking is that you can let your creativity shine! These chewy brown butter maple pumpkin cookies are a fantastic base that welcomes all sorts of delicious twists. Here are some fun variations you might want to try:
- Chocolate Lovers: Add a cup of chocolate chips to the dough for a rich, sweet contrast to the pumpkin. You can use dark, milk, or even white chocolate—whatever makes your heart sing!
- Nutty Goodness: Toss in some chopped nuts like walnuts or pecans for an added crunch and depth of flavor. They pair wonderfully with the buttery texture of the cookies.
- Spice It Up: Feel free to experiment with spices! A pinch of ground ginger or allspice can add an extra layer of warmth to your cookies. Just think of all the cozy autumn vibes!
- Maple Glaze: Drizzle a simple maple glaze over the cooled cookies for an extra touch of sweetness. Just mix some powdered sugar with a splash of maple syrup until smooth, and you’re all set!
- Chewy Oatmeal: For a heartier cookie, mix in a cup of rolled oats. This adds texture and makes them feel a bit more wholesome—perfect for a breakfast treat!
- Frosted Delight: Top your cookies with a cream cheese frosting for a decadent finish. Just whip together cream cheese, powdered sugar, and a little vanilla, and spread it on once the cookies are cool.
Don’t be afraid to mix things up! The kitchen is your playground, so have fun with these chewy brown butter maple pumpkin cookies and make them your own. Enjoy every delicious bite!
Storage & Reheating Instructions
So, you’ve baked a batch of these amazing chewy brown butter maple pumpkin cookies and now you’re wondering how to keep them fresh? Don’t worry, I’ve got you covered! First off, let the cookies cool completely on a wire rack. This is super important because if you store them while still warm, they’ll get soggy—nobody wants that!
Once cooled, you can store the cookies in an airtight container at room temperature for up to a week. I like to layer them with parchment paper to prevent sticking, which keeps them nice and chewy. If you want to keep them for longer, these cookies freeze beautifully! Just place them in a freezer-safe container or zip-top bag, and they can be stored for up to three months. When you’re ready to enjoy, simply let them thaw at room temperature or pop them in the microwave for about 10-15 seconds to warm them up a bit.
Reheating is easy! If you like your cookies warm and gooey, just place a cookie on a microwave-safe plate and heat it for a few seconds. But, if you prefer that freshly-baked texture, you can pop them in a preheated oven at 350°F (175°C) for about 5 minutes. This will help bring back that delightful chewiness and the aroma will fill your kitchen all over again. Wow, can you smell that?
With these simple storage and reheating tips, you’ll be able to savor your chewy brown butter maple pumpkin cookies for days on end. Happy munching!
FAQ Section
Can I use canned pumpkin puree for these cookies?
Absolutely! Canned pumpkin puree is perfect for these chewy brown butter maple pumpkin cookies. Just make sure to choose plain pumpkin puree without added sugars or spices for the best flavor.
What can I substitute for brown sugar?
If you don’t have brown sugar on hand, you can use granulated sugar, but the cookies will lack that rich, caramel flavor. Another option is to mix white sugar with a bit of molasses (about 1 tablespoon of molasses for every cup of sugar) to mimic the flavor of brown sugar.
How do I know when the cookies are done baking?
You’ll want to keep an eye on them! These cookies are done when the edges are lightly golden and the centers still appear a bit soft. They’ll firm up as they cool, giving you that perfect chewy texture!
Can I make the dough ahead of time?
Yes, you can definitely make the dough ahead of time! Just cover it tightly and store it in the refrigerator for up to 2 days. When you’re ready to bake, just scoop and bake as directed. If the dough is too firm, let it sit at room temperature for a few minutes before scooping.
What’s the best way to store leftover cookies?
To keep your chewy brown butter maple pumpkin cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze them by placing in a freezer-safe bag or container. They can last up to three months in the freezer!
For more information on the benefits of pumpkin, you can check out this nutrition guide.
For tips on baking with brown butter, visit this browning butter guide.
Print
Chewy Brown Butter Maple Pumpkin Cookies That Warm Your Heart
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These chewy brown butter maple pumpkin cookies are a delightful treat perfect for fall.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat until it turns brown.
- In a large bowl, mix the brown butter with brown sugar and granulated sugar until smooth.
- Add pumpkin puree and vanilla extract to the mixture and combine well.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For added flavor, consider adding chocolate chips or nuts.
- These cookies freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chewy brown butter maple pumpkin cookies
