These soft Brown Butter and Maple Chewy Pumpkin Cookies are a perfect way to celebrate fall! Made with nutty brown butter, pure maple syrup, and warm autumn spices, these cookies deliver a comforting flavor in every bite. The optional maple glaze adds a touch of sweetness, making them even more irresistible.
Why You’ll Love This Recipe
The brown butter gives these cookies a rich, nutty flavor that pairs beautifully with pumpkin.
They are soft, chewy, and packed with fall-inspired spices.
Easy to make with simple pantry ingredients.
Versatile: Enjoy them plain or add the maple glaze for extra sweetness.
They store and freeze well, making them perfect for meal prep or holiday gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
1 cup unsalted butter (2 sticks)
1 cup brown sugar, packed
1/2 cup maple syrup (preferably pure)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Maple Glaze (optional):
1/2 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon milk (or as needed)
Directions
Brown the Butter:
Melt the butter over medium heat in a medium saucepan. Stir continuously as it foams and browns, taking about 5-7 minutes.
Once golden-brown with a nutty aroma, remove the butter from heat and let it cool for 10-15 minutes.
Prepare the Cookie Dough:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large bowl, whisk the brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract.
Add the cooled brown butter and mix until combined.
In another bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Bake the Cookies:
Drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Flatten gently with your fingers or the back of a spoon.
Bake for 10-12 minutes, until the edges are set and slightly golden. The centers should remain soft.
Let the cookies cool for 5 minutes on the sheets before transferring them to a wire rack.
Maple Glaze (Optional):
In a small bowl, whisk the powdered sugar, maple syrup, and milk until smooth.
Drizzle over cooled cookies for a sweet finish.
Servings and Timing
Servings: Approximately 24 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Cooling Time: 15 minutes
Variations
Add Mix-ins: Fold in chocolate chips, white chocolate chunks, or chopped pecans for extra texture.
Spice It Up: Adjust the spices to your preference or add a pinch of cloves for added warmth.
Vegan Option: Use vegan butter and replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
Gluten-Free: Substitute a 1:1 gluten-free baking flour.
Storage/Reheating
Room Temperature: Store cookies in an airtight container for up to 5 days.
Freezing: Freeze baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm in the microwave for 10-15 seconds to regain softness.
Related Recipes:
- Decadent Caramel Cheesecake Bars
- Chocolate Peanut Butter Chip Cookies Recipe
- Chewy Maple Cinnamon Cookies with White Chocolate
FAQs
What’s the best way to brown butter?
I recommend melting the butter over medium heat, stirring constantly, and watching closely. When it turns golden-brown and smells nutty, it’s ready.
Can I make the dough ahead of time?
Yes, you can chill the dough in the refrigerator for up to 2 days. Chilling enhances the flavors and makes the dough easier to handle.
Why are my cookies dry?
Dry cookies can result from overbaking or adding too much flour. Measure your ingredients carefully and bake only until the edges are set.
Can I skip the glaze?
Absolutely! These cookies are delicious on their own. The glaze is optional for added sweetness.
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is plain, cooked pumpkin with no added spices or sugar. Pumpkin pie filling includes sweeteners and spices and is not suitable for this recipe.
Conclusion
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat that combines comforting flavors with a soft, chewy texture. Whether you enjoy them plain or with a drizzle of maple glaze, they’re sure to become a seasonal favorite. Make a batch for family gatherings, holiday events, or simply to savor the cozy flavors of autumn.
📖 Recipe:
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Brown Butter and Maple Chewy Pumpkin Cookies
- Total Time: 47 minutes (including cooling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy pumpkin cookies made with nutty brown butter, pure maple syrup, and warm spices are the ultimate fall treat. Drizzle them with an optional maple glaze for a perfect balance of sweetness and comfort.
Ingredients
For the Cookies:
1 cup unsalted butter (2 sticks)
1 cup brown sugar, packed
1/2 cup maple syrup (preferably pure)
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the Maple Glaze (optional):
1/2 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon milk (or as needed)
Instructions
- Brown the Butter:
- In a medium saucepan, melt butter over medium heat, stirring until it foams and browns (5-7 minutes).
- Cool for 10-15 minutes.
- Prepare the Dough:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together brown sugar, maple syrup, pumpkin puree, egg, and vanilla.
- Stir in cooled brown butter.
- Separately, mix flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually fold dry ingredients into the wet mixture until combined.
- Bake the Cookies:
- Scoop dough onto baking sheets, spacing 2 inches apart. Flatten slightly.
- Bake 10-12 minutes until edges are set. Cool for 5 minutes, then transfer to a wire rack.
- Maple Glaze (Optional):
- Whisk powdered sugar, maple syrup, and milk until smooth.
- Drizzle over cooled cookies.
Notes
Ensure butter is browned, not burned, for the best flavor.
Do not overmix the dough to maintain a soft texture.
Optional mix-ins: chocolate chips or chopped nuts for added variety.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies