Maple and Brown Butter Pumpkin Cookies

Why Make This Recipe

Maple and Brown Butter Pumpkin Cookies are a delightful treat that perfectly blend rich flavors. The warm, nutty taste of brown butter combined with the sweetness of maple and the cozy flavor of pumpkin makes these cookies a fantastic choice for fall. They are soft, chewy, and easy to make, making them perfect for gatherings or as a cozy dessert at home. Plus, they fill your kitchen with an amazing aroma while baking!

How to Make Maple and Brown Butter Pumpkin Cookies

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup maple syrup
• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C).
2. In a saucepan over medium heat, melt the butter until it turns brown and smells nutty; set aside to cool.
3. In a large bowl, mix together the brown sugar, maple syrup, and pumpkin puree.
4. Add the cooled brown butter and vanilla extract; mix well.
5. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until combined.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 12–15 minutes or until the edges are golden.
9. Let cool before serving.

How to Serve Maple and Brown Butter Pumpkin Cookies

Serve these cookies with a glass of cold milk or a warm cup of tea or coffee. They are perfect for an afternoon snack or a cozy dessert. You can also sprinkle some powdered sugar on top for an extra touch!

How to Store Maple and Brown Butter Pumpkin Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just place the cookies in a freezer bag, and they can stay frozen for up to three months. When ready to enjoy, let them thaw at room temperature.

Tips to Make Maple and Brown Butter Pumpkin Cookies

• Make sure to let the brown butter cool before mixing it with other ingredients. This helps prevent the eggs from cooking.
• Use pure maple syrup for the best flavor.
• Don’t overmix the dough; stir until just combined for soft cookies.
• You can add chocolate chips or nuts for extra texture and flavor.

Variation

You can add a pinch of ginger for a spicier flavor or use different spices like cloves for a unique twist. If you prefer a thicker cookie, you can chill the dough for about 30 minutes before baking.

FAQs

1. 
   

   Can I use pumpkin pie filling instead of pumpkin puree?
   Yes, but it will add extra spices and sweetness. Adjust other spices accordingly.

   
   
2. 
   

   Can I make these cookies without brown butter?
   Yes, you can use regular melted butter, but the flavor will be different. Brown butter adds a rich, nutty taste.

   
   
3. 
   

   How do I know when the cookies are done?
   The edges should be lightly golden and the center should look slightly soft. They will firm up as they cool.

   
   

Maple and Brown Butter Pumpkin Cookies

Delicious cookies that blend rich flavors of brown butter, maple, and pumpkin, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter Browned for a nutty flavor
• 1 cup brown sugar
• 1/2 cup maple syrup Use pure maple syrup for best flavor
• 1 cup pumpkin puree
• 2 cups all-purpose flour

Leavening and Spices

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Flavoring

• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a saucepan over medium heat, melt the butter until it turns brown and smells nutty; set aside to cool.
3. In a large bowl, mix together the brown sugar, maple syrup, and pumpkin puree.
4. Add the cooled brown butter and vanilla extract; mix well.
5. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until combined.

Baking

1. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
2. Bake for 12–15 minutes or until the edges are golden.
3. Let cool before serving.

Notes

Serve with a glass of cold milk or warm tea/coffee. For extra flavor, add chocolate chips or nuts. Store in an airtight container for up to a week or freeze for longer storage.