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
Scale
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
