Brown Butter and Maple Chewy Pumpkin Cookies
These cookies beautifully combine the rich flavors of brown butter, sweet maple syrup, and cozy pumpkin spice, perfect for fall.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned Brown the butter over medium heat until golden brown.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup maple syrup Preferably pure maple syrup.
- 1 cup pumpkin puree Use pure pumpkin puree.
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, brown the butter over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly.
- In a large bowl, combine the brown butter, brown sugar, granulated sugar, maple syrup, pumpkin puree, egg, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Refrigeration may change texture. For longer storage, freeze for up to three months.