Jump to Recipe Print RecipeAs autumn descends and leaves begin to turn golden, I find myself craving the warm, cozy tastes of the season. That’s when I whipped up these irresistible Brown Butter & Maple Chewy Pumpkin Cookies. Imagine sinking your teeth into a soft, chewy cookie filled with the rich essence of nutty brown butter and sweet maple, a delightful treat that captures the very spirit of fall. The magic of these cookies lies not only in their flavor but also in their ease—there’s no need for chilling the dough! You’ll have these pumpkin delights ready in no time, making them a perfect last-minute addition to any gathering or a comforting snack just for you. So, are you ready to turn your kitchen into a fall wonderland? Let’s dive into this delicious recipe! Why are these cookies a must-try? Irresistible Flavor: Brown butter and maple come together in perfect harmony, delivering a uniquely delicious taste that’ll have everyone coming back for seconds. Easy Preparation: No chilling required! You can whip these cookies up in no time, making them perfect for unexpected guests or an evening treat. Autumn Vibes: Cozy spices like cinnamon and nutmeg ensure each bite evokes the warmth of fall, perfect for seasonal gatherings. Chewy Goodness: Texture matters—enjoy a delightful chewiness that contrasts beautifully with the slightly crispy edges, reminiscent of a pumpkin pie. Crowd-Pleaser: Whether enjoyed warm with a glass of milk or alongside a cup of hot apple cider, these cookies are bound to impress! You might also want to explore Garlic Butter Shrimp or Peanut Butter Cup recipes for more comfort food delights! Brown Butter & Maple Chewy Pumpkin Cookies Ingredients For the Cookie Dough • Unsalted Butter – Adds richness and flavor; using European-style butter enhances depth. • Brown Sugar – Provides moisture and a deep caramel flavor; you can opt for light or dark varieties. • Granulated Sugar – Balances sweetness and helps achieve a tender texture. • Canned Pumpkin – The star ingredient that ensures flavor and moisture; Libby’s brand is highly recommended for consistency. • Egg – Binds the ingredients together, contributing to the overall structure of the cookie. • All-Purpose Flour – Provides necessary structure; remember to spoon flour into your measuring cup for accuracy. • Baking Powder & Baking Soda – Both are crucial for uplifting the cookies slightly and ensuring a chewy consistency. • Ground Cinnamon – Adds warmth and comforting spice to every bite. • Ground Nutmeg – Enhances the pumpkin flavor with a touch of spiciness. • Salt – Balances sweetness and rounds out the flavor beautifully. For the Brown Sugar Cinnamon Coating • Brown Sugar – Sweetens the coating and adds a lovely texture; feel free to use light or dark based on your preference. • Ground Cinnamon – Infuses the coating with cozy flavor, making every cookie wonderfully aromatic. These Brown Butter & Maple Chewy Pumpkin Cookies are sure to become a fall favorite, marrying convenience with delightful flavors that embody the season’s charm. Enjoy baking these soon! Step‑by‑Step Instructions for Brown Butter & Maple Chewy Pumpkin Cookies Step 1: Brown the Butter Begin by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter turns a rich golden brown and emits a nutty aroma, which takes about 5-7 minutes. Once browned, remove the saucepan from heat and allow the butter to cool for about 10 minutes, ensuring it returns to room temperature. Step 2: Mix Wet Ingredients In a large mixing bowl, combine the cooled brown butter with ¾ cup of brown sugar and ½ cup of granulated sugar. Using an electric mixer, beat the mixture on medium speed until smooth and creamy. Next, add 1 cup of canned pumpkin and 1 large egg, mixing until fully combined; this will enrich our Brown Butter & Maple Chewy Pumpkin Cookies with moisture and flavor. Step 3: Combine Dry Ingredients In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined; be careful not to overmix, as that can affect the cookie’s texture. Step 4: Prepare the Coating In a shallow dish, create the brown sugar cinnamon coating by mixing ¼ cup of brown sugar with 1 teaspoon of ground cinnamon. This delightful coating will add extra sweetness and a signature crunch to the cookies, enhancing the overall experience of our Brown Butter & Maple Chewy Pumpkin Cookies. Step 5: Scoop and Shape the Dough Use a cookie scoop or tablespoon to scoop dough portions and gently roll them into balls. Then, toss each dough ball in the prepared brown sugar cinnamon coating, ensuring it’s fully covered. Place the coated balls on ungreased baking sheets, leaving about 2 inches of space between each to allow for spreading during baking. Step 6: Bake the Cookies Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes. Keep an eye on them—you’re looking for golden edges and slightly puffed centers. It’s essential not to overbake, as the cookies will continue to firm up as they cool, ensuring that perfect chewy texture we adore in these Brown Butter & Maple Chewy Pumpkin Cookies. Step 7: Cool the Cookies Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This step allows the cookies to set perfectly before transferring them to wire racks to cool completely. Enjoy the mouthwatering aroma wafting through your kitchen as your cookies cool down! What to Serve with Brown Butter & Maple Chewy Pumpkin Cookies When the aroma of freshly baked cookies fills your kitchen, it’s the perfect opportunity to create a comforting meal that pairs beautifully with these delightful treats. Creamy Mashed Potatoes: The richness of buttery mashed potatoes offers a delightful contrast, making your meal perfectly balanced. Spiced Apple Cider: Sip on this warm, aromatic drink infused with cinnamon and cloves; it enhances the cozy flavors of the cookies. Roasted Brussels Sprouts: Their slightly caramelized edges and earthy flavor help cut through sweetness, making a delicious complement to dessert. Pumpkin Soup: A velvety bowl of spiced pumpkin soup mirrors the cookies’ flavors, creating a harmonious autumnal feast. Cheese Platter: Include a mix of sharp cheddar and creamy brie, providing a lovely contrast that lifts every bite of cookie. Walnut Fudge Brownies: For those craving more dessert, these rich brownies echo the nutty profile of your cookies in a decadent way. Vanilla Ice Cream: Serve warm cookies over a scoop of vanilla ice cream for an ultimate fall dessert treat. Think of these pairing suggestions as a comforting autumn embrace that invites warmth and satisfaction into your dining experience. Whether you’re hosting a festive gathering or cozying up at home, these options will make your cookie creations even more special! Make Ahead Options These Brown Butter & Maple Chewy Pumpkin Cookies are perfect for busy home cooks looking to save time! You can prepare the dough in advance and refrigerate it for up to 24 hours; this not only allows the flavors to deepen, but also makes for thicker cookies once baked. Simply scoop the dough into balls and toss them in the brown sugar cinnamon coating before placing them on a baking sheet. When you’re ready to serve, simply bake them from the fridge—there’s no need to preheat the oven for a long wait or worry about the dough losing its charm. This way, you’ll have fresh, warm cookies just as delicious and inviting as if they were made from scratch! How to Store and Freeze Brown Butter & Maple Chewy Pumpkin Cookies Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week. They’ll stay soft and chewy, perfect for indulging throughout the week. Freezer: For longer storage, freeze cookies on a baking sheet until solid, then transfer them to a freezer-safe bag. They’ll keep well for up to 3 months. Thawing: When you’re ready to enjoy, simply bring the frozen cookies to room temperature or warm them in the microwave for a few seconds for that fresh-baked taste. Reheating: If you prefer warm cookies, preheat your oven to 350°F (175°C) and heat cookies for 5-7 minutes, restoring their delicious chewy texture! Brown Butter & Maple Chewy Pumpkin Cookies Variations Feel free to get creative with these cookies and tailor them to your taste preferences—let your culinary imagination run wild! Nutty Delight: Add 1 cup of chopped walnuts or pecans to the dough for a satisfying crunch. The rich nutty flavor pairs beautifully with the brown butter! Sweet Potato Swap: Replace the pumpkin with an equal amount of sweet potato puree for a subtle flavor twist. This makes for a delicious alternative that still evokes autumn warmth. Spice It Up: Experiment with 1 teaspoon of ground ginger or allspice in the dough for a spicier, more complex flavor profile. These spices can really elevate the seasonal essence of your cookies! Chocoholic Treat: Fold in 1 cup of semi-sweet chocolate chips for added decadence. The combination of pumpkin and chocolate creates an irresistible taste that’s hard to resist! Oatmeal Twist: For texture and heartiness, consider adding 1 cup of rolled oats to the dough. This addition gives a wholesome chew that complements the soft centers perfectly. Maple Glaze: Drizzle a maple glaze made from powdered sugar and maple syrup over the cooled cookies for an extra sweet finish. It adds a glossy touch that’s sure to impress. Coconut Flakes: Stir in ½ cup of unsweetened shredded coconut for a tropical vibe. The chewy coconut complements the pumpkin wonderfully, bringing a unique taste to the cookies. Spicy Kick: If you crave heat, add a pinch of cayenne pepper or red pepper flakes to the dough. This adds a surprising kick that balances the sweetness of the cookies beautifully. These variations are not only fun but also enhance the already delicious flavors of the Brown Butter & Maple Chewy Pumpkin Cookies. Happy baking! Expert Tips for Brown Butter & Maple Chewy Pumpkin Cookies • Proper Butter Browning: Make sure to watch the butter closely while browning. It can go from perfect to burnt very quickly, affecting the flavor of your Brown Butter & Maple Chewy Pumpkin Cookies. • Room Temperature Ingredients: For best results, let your egg and canned pumpkin reach room temperature before mixing. This helps create a smoother, more homogenous dough. • Accurate Flour Measurement: Spoon flour into your measuring cup instead of scooping directly. This prevents adding too much flour, which can lead to dense cookies. • Baking Time Caution: Keep a close eye on the cookies during the last few minutes of baking. They should look slightly underbaked, as they will continue to firm up after cooling. • Customize Your Coating: Feel free to get creative with your brown sugar cinnamon coating! You can add a pinch of nutmeg or even finely chopped nuts for added texture and flavor. • Store Correctly: To maintain freshness, store the cookies in an airtight container at room temperature. For longer storage, consider freezing them for a delightful treat anytime. Brown Butter & Maple Chewy Pumpkin Cookies Recipe FAQs What type of canned pumpkin should I use? I recommend using Libby’s brand for consistency in flavor and moisture. It’s a classic choice that provides the best results in these cookies, ensuring they’re rich and delicious. How should I store these cookies for maximum freshness? To keep your Brown Butter & Maple Chewy Pumpkin Cookies fresh, store them in an airtight container at room temperature for up to 1 week. This way, they’ll remain soft and chewy, ready to enjoy whenever a craving strikes! Can I freeze these cookies, and if so, how? Absolutely! To freeze your cookies, first place them on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe bag for up to 3 months. When ready to indulge, simply let them thaw at room temperature or warm them briefly in the microwave for that freshly baked taste! How do I fix cookies that spread too thin while baking? If your cookies are spreading too thin, this could indicate excess butter or insufficient flour in your dough. Try using a bit less butter next time or spoon the flour into your measuring cup more generously. This ensures your cookies maintain their perfect chewy texture. Are there any dietary considerations I should be aware of? Yes! These cookies are made with conventional ingredients but are not gluten-free or vegan. If you have guests with allergies or dietary restrictions, it’s essential to let them know or modify the recipe accordingly—perhaps substituting the egg with flaxseed meal or chia seeds for a vegan option. Could I add nuts or other flavors to this recipe? Very! You can definitely add chopped walnuts or pecans to the dough for a delightful nutty twist. Alternatively, if you want to mix things up, consider substituting the pumpkin with sweet potato puree or experimenting with spices like ginger or allspice to create unique flavor variations. Chewy Brown Butter & Maple Pumpkin Cookies to Fall For These Brown Butter & Maple Chewy Pumpkin Cookies are a delightful autumn treat filled with the rich essence of nutty brown butter and sweet maple. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsCooling Time 5 minutes minsTotal Time 35 minutes mins Servings: 24 cookiesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookie Dough1 cup unsalted butter Melted and browned3/4 cup brown sugar Light or dark variety1/2 cup granulated sugar1 cup canned pumpkin Libby's recommended1 large egg2 cups all-purpose flour Spoon flour into measuring cup for accuracy1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon saltFor the Brown Sugar Cinnamon Coating1/4 cup brown sugar Light or dark variety1 teaspoon ground cinnamon Equipment Medium SaucepanLarge mixing bowlElectric MixerMeasuring CupsMeasuring SpoonsBaking sheetsCookie scoop or tablespoonShallow Dish Method Step-by-Step InstructionsBrown the butter by melting 1 cup of unsalted butter in a medium saucepan over medium heat. Stir frequently until golden brown, about 5-7 minutes. Let cool for about 10 minutes.In a large mixing bowl, combine the cooled brown butter with ¾ cup brown sugar and ½ cup granulated sugar. Mix until smooth and creamy. Add 1 cup canned pumpkin and 1 large egg; mix until fully combined.In a separate bowl, whisk 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Gradually add to the wet ingredients, stirring gently until just combined.Prepare the coating by mixing ¼ cup brown sugar with 1 teaspoon ground cinnamon in a shallow dish.Scoop dough portions and gently roll into balls. Toss each ball in the brown sugar cinnamon coating and place on ungreased baking sheets, leaving 2 inches space between each.Preheat oven to 350°F (175°C) and bake for 12-15 minutes. Look for golden edges and slightly puffed centers. Don’t overbake.Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely. Nutrition Serving: 1cookieCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 120mgPotassium: 85mgFiber: 1gSugar: 12gVitamin A: 3140IUCalcium: 10mgIron: 0.5mg NotesFor best results, use room temperature ingredients and watch the butter closely during browning. Store cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Tried this recipe?Let us know how it was!