Brown Butter Maple Pumpkin Cookies (Print Version)
Soft, chewy cookies bursting with brown butter, maple, and pumpkin flavors - perfectly spiced for cozy fall baking.
# Ingredients:
→ Pumpkin Cookies
01 -
220g unsalted butter
02 -
280g dark brown sugar, packed
03 -
1 large egg yolk
04 -
3 tbsp pure maple syrup
05 -
1 tsp vanilla extract
06 -
80g pumpkin puree
07 -
280g all purpose flour
08 -
1 tsp baking soda
09 -
1/2 tsp baking powder
10 -
1/2 tsp salt
11 -
1 1/2 tsp pumpkin pie spice
12 -
1/2 tsp cinnamon
→ Coating
13 -
2 tbsp brown sugar
14 -
2 tbsp granulated sugar
15 -
1 tsp cinnamon
# Steps:
01 -
Melt 220g of butter over medium heat, continuing to stir until it reaches a rich amber color. Pour the browned butter into a measuring glass, making sure to scrape the bottom of the pot to get all of the brown bits. Place in the refrigerator to chill for about 20 minutes, but don't let it solidify.
02 -
Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
03 -
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
04 -
In a large mixing bowl, whisk together the brown sugar and cooled brown butter until it resembles clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
05 -
Add all dry ingredients to the wet mixture and fold together with a rubber spatula until fully incorporated. If the dough feels too thin (it should hold its shape when scooped), chill for 15-20 minutes until thickened.
06 -
In a small dish, mix together the brown sugar, granulated sugar, and cinnamon for coating.
07 -
Use a large cookie scoop (2oz) or 1/4 measuring cup to portion the dough. Drop each portion into the cinnamon sugar mixture and toss to coat completely.
08 -
Place coated dough balls on the baking sheet, spacing them about 8cm (3 inches) apart. Bake 4-5 cookies at a time for 12-15 minutes, until the edges are darkened and centers look puffed and slightly underdone.
09 -
Allow cookies to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue baking the remaining dough in batches.
# Notes:
01 -
These chewy pumpkin cookies are bursting with flavor from brown butter, warm spices, and pure pumpkin, perfect for fall baking.
02 -
If your dough seems thin, it may be because the butter was too warm at the start. A brief chill in the refrigerator will solve this issue.