Brown Butter Maple Pumpkin Cookies Recipe
If you’re on the hunt for a comforting, cozy treat that perfectly captures the essence of fall, let me introduce you to my absolute favorite: Brown Butter Maple Pumpkin Cookies. These cookies combine the rich nuttiness of brown butter with the sweetness of real maple syrup and the warm spices that pumpkin lovers crave. Every bite feels like a warm hug on a crisp autumn day, with a soft, chewy texture that keeps you coming back for just one more. Whether you’re baking for family, friends, or yourself, this recipe brings a little magic to your kitchen and plenty of smiles around the table.
Ingredients You’ll Need
Gathering the right ingredients is the first delightful step toward making these Brown Butter Maple Pumpkin Cookies a reality. Each ingredient plays a vital role, from the deep, caramel notes of the browned butter to the bright, spicy warmth of cinnamon and nutmeg, ensuring your cookies have the perfect balance of flavors and texture.
- Unsalted butter (1 cup): Browned until golden and nutty, it gives the cookies their irresistible depth.
- Granulated sugar (1 cup): Adds sweetness and helps with the cookie’s structure.
- Brown sugar (1 cup, packed): Provides moisture and a subtle molasses flavor for chewiness.
- Canned pumpkin puree (1 cup): Brings natural moisture along with that unmistakable pumpkin taste.
- Maple syrup (1/2 cup): Infuses the dough with a natural sweet complexity that pairs beautifully with pumpkin.
- Large eggs (2): Bind everything together and add richness.
- All-purpose flour (3 1/2 cups): Creates the structure and texture of the cookie.
- Baking soda (1 tsp): Helps the cookies rise just enough for softness.
- Baking powder (1 tsp): Works alongside baking soda for perfect leavening.
- Ground cinnamon (1 tsp): Adds warm, spicy notes classic to pumpkin treats.
- Ground nutmeg (1/2 tsp): Brings a gentle, aromatic spice to every bite.
- Ground ginger (1/2 tsp): Gives a subtle, zesty kick that wakes up the flavor.
- Salt (1/2 tsp): Balances sweetness and enhances the overall taste.
- Vanilla extract (1 tsp): Adds depth and rounds out all the flavors beautifully.
How to Make Brown Butter Maple Pumpkin Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make clean-up a breeze. Getting this step ready ensures a smooth baking process ahead.
Step 2: Brown the Butter
Gently melt the unsalted butter in a saucepan over medium heat. Stir frequently until it turns a beautiful golden brown and releases a warm, nutty aroma—this usually takes about 5 to 7 minutes. Brown butter is the secret to depth and richness in these cookies, so don’t rush this step! Remove from heat and allow to cool slightly before mixing with the sugars.
Step 3: Mix Sugars and Brown Butter
In a large mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until smooth and creamy. This step fosters a lovely blend that will help your cookies hold their shape and texture while staying perfectly moist.
Step 4: Add Pumpkin, Maple, Eggs, and Vanilla
Blend the pumpkin puree, maple syrup, eggs, and vanilla extract into your butter and sugar mixture. Stir until everything is fully incorporated, creating a luscious batter that’s bursting with autumn flavors and sweetness.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing the spices with the flour ensures an even distribution throughout the cookie dough, giving each bite consistent flavor.
Step 6: Bring It Together
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. It’s important not to overmix here; overworking the dough can make your cookies tough instead of soft and tender.
Step 7: Shape and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them a couple of inches apart since the cookies will spread slightly. Bake for 10 to 12 minutes, until the edges turn lightly golden. The centers will look soft—that’s perfect because they set up as the cookies cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to firm up before moving them to a wire rack to cool completely. Then inhale deeply and get ready to savor every single bite of these dreamy Brown Butter Maple Pumpkin Cookies.
How to Serve Brown Butter Maple Pumpkin Cookies
Garnishes
Enhance your cookies even more by topping them with a light dusting of powdered sugar or a drizzle of warmed maple glaze. A sprinkle of crushed toasted pecans adds a lovely crunch that complements the soft texture perfectly.
Side Dishes
Serve these cookies alongside a warm mug of spiced chai tea or creamy hot chocolate for a cozy fall pairing. A scoop of vanilla ice cream or a dollop of whipped cream also celebrates the pumpkin flavor beautifully, especially for an indulgent dessert.
Creative Ways to Present
For gatherings, arrange the Brown Butter Maple Pumpkin Cookies on a rustic wooden board accented with autumn leaves and cinnamon sticks. You could even create a cookie stack tied with a pretty ribbon as a charming homemade gift that screams seasonal warmth.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies stored in an airtight container at room temperature for up to 4 days. This preserves their soft, chewy texture and ensures they stay fresh enough to enjoy all week.
Freezing
You can freeze the baked Brown Butter Maple Pumpkin Cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container. They’ll keep for up to 3 months without losing any of their delicious flavor.
Reheating
Warm frozen or room temperature cookies for 10 to 15 seconds in the microwave or for a couple of minutes in a low oven to restore their freshly-baked softness and enhance the buttery aroma.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can! Just make sure to cook and blend the fresh pumpkin until smooth, then measure out the same amount as the canned puree. It might add a slightly different texture, but the flavor will remain wonderfully pumpkin-y.
What if I don’t have maple syrup? Can I substitute something else?
While maple syrup adds a unique sweetness and depth, you can substitute honey or golden syrup in equal amounts. Just keep in mind the flavor profile will shift slightly but will still be delicious.
How do I make sure the brown butter doesn’t burn?
Watch the butter closely as it melts and stirs frequently. Remove it from heat as soon as you see the foam turning a rich golden brown with nutty smells—this usually happens quickly! You can always swirl the pan off the heat to avoid further cooking.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. To make a gluten-free version, try substituting with a gluten-free flour blend designed for baking. You may need to adjust slightly and test the results.
Can I make the dough ahead of time and bake later?
Absolutely! You can refrigerate the cookie dough tightly covered for up to 2 days before baking. Chilling the dough actually helps the flavors develop and prevents spreading for thicker cookies.
Final Thoughts
Brown Butter Maple Pumpkin Cookies are one of those special recipes that bring out the best of fall’s flavors in every bite. With their soft texture, cozy spices, and that irresistible brown butter maple twist, they’re sure to become a beloved staple in your baking rotation. I can’t wait for you to make these at home and share the warmth and joy they bring with your own loved ones!
Print
Brown Butter Maple Pumpkin Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Brown Butter Maple Pumpkin Cookies, a perfect blend of warm spices, rich browned butter, and the natural sweetness of pumpkin and maple syrup. Soft and chewy with a hint of nuttiness, these cookies bring cozy autumn flavors to every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (brown until golden and nutty)
- 1 cup canned pumpkin puree
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to ensure easy removal and even baking.
- Brown the Butter: Melt the unsalted butter over medium heat in a saucepan. Continue cooking until it turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next steps.
- Mix Sugars and Butter: In a mixing bowl, combine the browned butter with granulated sugar and packed brown sugar. Whisk these together until the mixture is smooth and well incorporated.
- Add Wet Ingredients: Mix in the pumpkin puree, maple syrup, eggs, and vanilla extract into the butter and sugar mixture. Stir thoroughly until the ingredients form a smooth, homogeneous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even distribution of the leavening agents and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cookies tender and soft.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake: Place the cookie sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up while cooling.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. This prevents sogginess and helps develop the final texture.
Notes
- Browned butter adds a deep, nutty flavor that enhances the pumpkin and spices.
- Be careful not to overmix the dough; overworking can lead to tough cookies.
- Cookies will firm up after cooling, so do not overbake them.
- You can substitute pumpkin puree with homemade pumpkin puree if desired.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
Keywords: brown butter pumpkin cookies, maple pumpkin cookies, fall cookies, spiced pumpkin dessert, autumn treats, soft pumpkin cookies
