Brown Butter Maple Pumpkin (Printable Recipe)
Chewy, spiced cookies with brown butter, maple syrup, and pumpkin—perfect for crisp fall days.
# Ingredients You'll Need:
→ Wet Ingredients
01 -
1/2 cup unsalted butter, browned
02 -
1/2 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
1/2 cup pure pumpkin puree
05 -
2 tablespoons pure maple syrup
06 -
1 large egg yolk
07 -
1 teaspoon vanilla extract
→ Dry Ingredients
08 -
1 3/4 cups all-purpose flour
09 -
1/2 teaspoon baking soda
10 -
1/2 teaspoon salt
11 -
1 teaspoon ground cinnamon
12 -
1/4 teaspoon ground nutmeg
13 -
1/4 teaspoon ground ginger
→ Optional Add-ins
14 -
1/2 cup chopped pecans
# Steps to Follow:
01 -
Melt butter in a medium saucepan over medium heat, swirling occasionally until golden brown and fragrant, about 4–5 minutes. Remove from heat and cool slightly.
02 -
In a large bowl, whisk together browned butter, granulated sugar, brown sugar, pumpkin puree, maple syrup, egg yolk, and vanilla extract until smooth.
03 -
In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually stir dry ingredients into the wet mixture until just combined.
04 -
Fold in chopped pecans if using.
05 -
Cover dough and refrigerate for at least 30 minutes to reduce spreading.
06 -
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
07 -
Using a cookie scoop or tablespoon, drop rounded dough balls 2 inches apart on prepared sheets.
08 -
Bake for 10–12 minutes until edges are golden and centers are set. Do not overbake.
09 -
Let cookies cool 5 minutes on sheets before transferring to wire rack to cool completely.
# Extra Tips:
01 -
Chilling the dough enhances flavor and prevents excessive spreading during baking.
02 -
Substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, nutmeg, and ginger if desired.
03 -
White chocolate chips can be added for extra indulgence.