Brown Butter Maple Chewy Pumpkin Cookies Recipes

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BROWN BUTTER & MAPLE CHEWY PUMPKIN COOKIES



Brown Butter & Maple Chewy Pumpkin Cookies image

Soft and chewy pumpkin cookies baked with brown butter and maple.

Provided by Jenna Barnard

Time 50m

Number Of Ingredients 15

1 cup (220g) unsalted butter
1 1/2 cups (280g) dark brown sugar, packed
1 egg yolk
3 tbsp pure maple syrup
1 tsp vanilla extract
1/3 cup (80g) pumpkin puree
2 1/4 cups (280g) all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp cinnamon

Steps:

  • First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
  • Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don't let it solidify.
  • Preheat the oven to 350F and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  • In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
  • Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
  • Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
  • Off to the side, mix together the coating ingredients in a small dish.
  • Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
  • Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
  • Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
  • Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
  • Allow the cookies to cool, then dig in!

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