Description
These chewy pumpkin cookies are infused with nutty brown butter and sweet maple syrup for a cozy, melt-in-your-mouth fall treat. With crisp edges and soft centers, they’re easy to make and perfect for autumn gatherings or a comforting snack.
Ingredients
- 1 cup (227g) unsalted butter
- 1/2 cup (120g) pure pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (100g) granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 3/4 teaspoon kosher salt
- Optional: 1/2 cup (90g) white chocolate chips or dark chocolate chips
- Optional: 1/2 cup (50g) toasted pecans or walnuts
- For Rolling: 1/4 cup (50g) granulated sugar mixed with 1/2 teaspoon cinnamon
Instructions
- Brown the butter: Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir constantly as it melts, foams, and browns (about 5-7 minutes). Remove from heat when golden and fragrant. Pour into a heatproof bowl and let cool for at least 10 minutes.
- Mix wet ingredients: In a large bowl, whisk together cooled brown butter, light brown sugar, granulated sugar, and maple syrup until glossy and smooth. Whisk in pumpkin puree, egg yolk, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Make the dough: Add dry ingredients to wet ingredients in two additions, mixing gently with a spatula just until combined. Fold in chocolate chips and/or toasted nuts if using.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Scoop and roll: In a small bowl, mix 1/4 cup sugar with 1/2 teaspoon cinnamon. Scoop dough (about 2 tablespoons per cookie), roll into balls, then roll in cinnamon sugar. Place on prepared sheets 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers look slightly underdone. Tap the pan gently on the counter for chewier cookies if they puff up.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Don’t overbake—remove cookies when edges are set and centers are slightly soft. For gluten-free cookies, use a 1:1 gluten-free flour blend. Add-ins like white chocolate chips, dark chocolate, or nuts are optional. Store cookies in an airtight container with a slice of bread to keep them soft. Dough can be frozen and baked straight from the freezer.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13
- Sodium: 90
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: pumpkin cookies, brown butter, maple syrup, chewy cookies, fall dessert, easy pumpkin cookies, autumn baking, Thanksgiving cookies, Friendsgiving dessert, nut-free cookies, gluten-free option, dairy-free option