Chewy Maple Pumpkin Cookies

These chewy brown butter and maple pumpkin cookies capture the essence of fall in every bite. The combination of rich brown butter, warm spices, and pure pumpkin creates a cookie that's both soft and flavorful with perfectly crisp edges. They're the kind of cookies that fill your kitchen with the most incredible aroma while baking.

I first made these cookies during a rainy October afternoon when I was craving something cozy and sweet. The intoxicating scent of brown butter and spices filled my home, and they've become my signature fall dessert that friends and family request as soon as the leaves start changing.

Ingredients

• Unsalted butter The star ingredient that gets browned to develop a rich nutty flavor that makes these cookies exceptional
• Dark brown sugar Provides deep molasses notes and helps create that perfect chewy texture
• Egg yolk Adds richness and helps bind the dough together
• Pure maple syrup Enhances the fall flavors with natural sweetness that pairs beautifully with pumpkin
• Vanilla extract A foundation flavor that balances the spices
• Pumpkin puree Real pumpkin adds authentic flavor and contributes to the soft texture
• All purpose flour Creates the perfect structure for these cookies
• Baking soda and powder The combination provides the ideal rise and texture
• Salt Enhances all flavors and balances the sweetness
• Pumpkin pie spice and cinnamon The signature fall spice blend that makes these cookies irresistible
• Cinnamon sugar coating Adds a delightful texture contrast and extra warmth to each bite

Step-by-Step Instructions

Brown the Butter

Heat butter over medium heat, stirring constantly until it transforms from yellow to a gorgeous amber color with nutty fragrance. This step creates the foundation of flavor for these cookies and is worth the extra few minutes. Be patient and watch closely as it can quickly go from perfectly browned to burned.

Chill and Prepare

Transfer the browned butter to a measuring glass, making sure to scrape all those flavorful brown bits from the bottom of the pot. The butter will have reduced slightly during browning. Chill for about 20 minutes until cooled but still liquid. Meanwhile, preheat your oven to 350°F and line your baking sheet.

Mix Dry Ingredients

Whisk together flour, leavening agents, salt and spices in a medium bowl. This ensures even distribution of the spices and prevents clumping of the baking soda and powder.

Create the Base

In a large bowl, combine the cooled brown butter with dark brown sugar until it resembles wet sand. This mixture is the flavor foundation of your cookies. The sugars will slightly dissolve in the warm butter creating the perfect base.

Add Wet Ingredients

Whisk in the egg yolk, maple syrup, vanilla and pumpkin until completely smooth. The mixture should be uniform with no streaks of egg or pumpkin visible.

Combine Dough

Gently fold the dry ingredients into the wet mixture using a rubber spatula. Use a gentle hand to avoid overworking the dough which could make the cookies tough. The dough should hold its shape when scooped.

Prepare Coating

Mix the brown sugar, granulated sugar and cinnamon in a small dish. This coating creates a delightful texture contrast and enhances the warm spice flavors.

Shape Cookies

Using a large cookie scoop or measuring cup, portion the dough and roll each portion in the cinnamon sugar mixture. The coating should adhere evenly to the surface of each dough ball.

Bake to Perfection

Space cookies about 3 inches apart on your prepared baking sheet and bake for 12-15 minutes. Look for darkened edges with centers that appear slightly underdone. This ensures they remain chewy after cooling.

Cool and Enjoy

Let the cookies rest briefly on the baking sheet before transferring to a cooling rack. This short rest period allows them to set up properly without overbaking.

Bookmark

The maple syrup in this recipe is my secret weapon for the perfect fall cookie. I once substituted honey when I ran out of maple syrup, and while the cookies were good, they lacked that distinctive warmth that makes these cookies so special. My daughter actually noticed immediately and asked what was different about her favorite pumpkin cookies!

Perfect Storage Solutions

These cookies maintain their chewy texture for up to 5 days when stored in an airtight container at room temperature. The key is to make sure they're completely cool before storing them. If you want to extend their freshness, place a slice of bread in the container - the cookies will absorb moisture from the bread, keeping them soft longer. For longer storage, these cookies freeze beautifully for up to 3 months. Just thaw at room temperature for about an hour before enjoying.

Customization Options

The basic recipe is perfect as is, but there are several delicious variations you can try. White chocolate chips add creamy sweetness that complements the spices beautifully. Chopped pecans or walnuts introduce a delightful crunch and enhance the nutty notes from the brown butter. For a more indulgent version, drizzle cooled cookies with a simple maple glaze made from powdered sugar and pure maple syrup. During holiday season, I sometimes add a quarter teaspoon of ground cardamom to the spice mix for an elevated flavor profile that guests always notice and love.

The Secret to Chewy Texture

The combination of brown butter, dark brown sugar and the exact amount of pumpkin puree creates the perfect chewy texture in these cookies. Many pumpkin cookie recipes produce cakey results because they use too much pumpkin. This recipe has been carefully calibrated for chewiness. The egg yolk provides richness without the extra moisture of a whole egg. Additionally, slightly underbaking the cookies ensures they stay soft in the center. If you prefer a crispier edge, simply bake for 1-2 minutes longer. The cookies will appear slightly underdone in the center when you remove them from the oven, but they'll continue cooking on the hot baking sheet.

Recipe Q&A

→ Why do you need to chill the brown butter?

Chilling the brown butter prevents it from being too hot when mixed with other ingredients, which could cook the egg yolk or melt the sugars. It needs to cool to room temperature without solidifying to achieve the right cookie texture.

→ Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should use pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices that would alter the flavor balance and texture of the cookies.

→ How do I know when the cookies are done baking?

The cookies are done when the edges have darkened and the center appears puffed and slightly underdone. This ensures they'll have that perfect chewy texture once cooled.

→ What if my dough is too thin?

If your dough doesn't hold its shape when scooped, it's too thin. This usually happens if the butter was too warm. Chill the dough for 15-20 minutes until it thickens to the right consistency.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months and thaw at room temperature when ready to enjoy.

→ Can I make smaller cookies instead of large ones?

Yes, you can use a smaller cookie scoop for more cookies. Just reduce the baking time by 2-3 minutes and watch them closely as they'll bake faster than larger cookies.