Chewy Brown Butter Maple Pumpkin Cookies are the ultimate fall indulgence, combining rich, nutty brown butter with the warm flavors of maple syrup and pumpkin. These cookies are soft and chewy with a caramelized depth that melts in your mouth, balanced by cozy spices like cinnamon and nutmeg.
Perfect for autumn gatherings, holiday cookie trays, or a cozy night in, they capture the essence of the season in every bite. With their golden color and irresistible aroma, these cookies not only satisfy sweet cravings but also bring the nostalgic warmth of fall straight to your kitchen.
These Chewy Brown Butter Maple Pumpkin Cookies are the perfect fall treat—warm, spiced, rich, and chewy with deep caramel notes from brown butter and real maple syrup.
The pumpkin keeps them moist without being cakey, and each bite melts in your mouth with comforting autumn flavors. Ideal for cozy evenings, fall bake sales, or Thanksgiving dessert platters.
Chewy Brown Butter Maple Pumpkin Cookies
Description
Chewy Brown Butter Maple Pumpkin Cookies are the ultimate fall treat, packed with rich, cozy flavors.
These cookies combine the nutty depth of browned butter with the natural sweetness of pumpkin and a hint of maple syrup for a warm, comforting bite.
Soft and chewy in the center with lightly crisped edges, they’re spiced with cinnamon, nutmeg, and clove for that classic autumn aroma.
Perfect with a hot drink or as an after-school snack, they capture the essence of the season in every bite. These cookies are easy to make and irresistible for both kids and adults alike.
Ingredients
Optional Maple Glaze:
Instructions
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Start by browning the butter: In a medium saucepan, melt the butter over medium heat. Stir frequently, watching as it foams, then turns golden brown with a nutty aroma and browned milk solids forming at the bottom (about 5–7 minutes). Immediately transfer the butter (including the browned bits) into a mixing bowl to cool for about 15–20 minutes.
Tip: Don’t skip cooling the butter. Hot butter can cook the egg or make the dough too loose.
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Once the butter is cool, whisk in the brown sugar, granulated sugar, and maple syrup until combined and slightly creamy.
Add the pumpkin purée, egg yolk, and vanilla extract. Whisk again until smooth.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Slowly mix the dry ingredients into the wet mixture using a rubber spatula or mixer on low speed until just combined.
Note: The dough will be a bit soft and slightly sticky but should not be wet. Do not overmix.
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Cover the dough and refrigerate for at least 1 hour, or up to 24 hours. Chilling is crucial—it firms up the dough, enhances the flavor, and helps prevent the cookies from spreading too much.
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and space them about 2 inches apart. Optional: Roll in a little cinnamon sugar for added texture and sparkle.
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Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked.
They’ll continue baking from residual heat after you remove them from the oven.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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For an extra layer of sweetness and a bakery-style finish, drizzle cooled cookies with a simple maple glaze. Just whisk together the powdered sugar and maple syrup until smooth. If it's too thick, add a splash of milk or cream to reach drizzling consistency.
Drizzle using a spoon or dip the tops of cookies in the glaze. Let set for 10–15 minutes before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 25mg9%
- Sodium 100mg5%
- Total Carbohydrate 24g8%
- Dietary Fiber 0.5g2%
- Sugars 14g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chewy, flavorful, and warm with autumn spices, Brown Butter Maple Pumpkin Cookies are the ultimate fall treat.
The richness of brown butter, the depth of maple syrup, and the moisture from pumpkin puree come together to create cookies with soft centers and crisp edges.
Below are expert baking tips, ingredient tricks, and serving suggestions to elevate your cookies to bakery-level goodness.
1. Browning the Butter Like a Pro
The brown butter base adds nutty richness, but it’s easy to underdo or overdo.
Tip: Melt unsalted butter over medium heat, stirring constantly. It will foam, then pop and crackle. Once the crackling stops, golden brown bits will appear at the bottom. Remove it from heat immediately—it continues to cook off-heat. Let it cool for 10–15 minutes before using so it doesn’t scramble your eggs or melt the sugars.
2. Use Pumpkin Sparingly for Chewiness
Pumpkin adds moisture, but too much makes cookies cakey.
Tip: Use only 1/3 to 1/2 cup of pumpkin puree (not pumpkin pie filling), and blot it with paper towels to remove excess water. This helps keep the cookies dense and chewy, not spongy.
3. Boost Flavor with Real Maple Syrup
The maple flavor deepens the fall notes and adds sweetness.
Tip: Use pure maple syrup, not pancake syrup. If you want a more robust maple taste, add a few drops of maple extract (optional but powerful).
4. Use a Mix of Brown and White Sugar
White sugar helps with crisp edges, while brown sugar (especially dark brown) boosts moisture and chew.
Tip: Use a 2:1 ratio of brown to white sugar for best results. Dark brown sugar adds even more caramel depth.
5. Don’t Skip the Chill Time
Chilling the dough prevents spreading and helps flavors develop.
Tip: Chill the dough for at least 1 hour, or up to 24 hours. If in a hurry, freeze the scooped dough for 20–30 minutes before baking.
6. Shape for Texture Control
If you want bakery-style cookies:
Tip: After scooping the dough into balls, pull each in half and press the two halves back together, jagged sides up. This gives them that signature cracked-top, chewy look.
7. Perfect Baking = Perfect Texture
Overbaking is the enemy of chewiness.
Tip: Bake at 350°F (175°C) for 9–11 minutes. The centers should look slightly underdone when you take them out—they’ll continue baking on the tray.
Serving Tricks:
1. Maple Drizzle Finish
After cooling, drizzle with a glaze made from powdered sugar, maple syrup, and a splash of milk. It enhances sweetness and visual appeal.
2. Ice Cream Sandwiches
Make mini cookies and sandwich them with vanilla bean, cinnamon, or even butter pecan ice cream. A decadent fall dessert idea!
3. Elegant Plating
Stack cookies in a rustic tin or wooden tray lined with parchment. Garnish with cinnamon sticks or maple leaves for a cozy fall vibe at parties or bake sales.
4. Gift Them!
Package cooled cookies in clear treat bags tied with a twine bow. Add a handwritten tag like "Homemade Maple Pumpkin Goodies."
Servings & Storage
This recipe typically yields 18–24 cookies, depending on size.
Store in an airtight container at room temperature for up to 5 days. To keep chewy, add a slice of bread to the container—it keeps cookies moist.
torage Tips
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing: Freeze unglazed cookies in a zip-top bag or container for up to 2 months. Thaw at room temperature and glaze before serving (if desired).
Customization Ideas
- Add Nuts: Fold in ½ cup chopped pecans or walnuts for a nutty crunch.
- Chocolate Variation: Add ½ cup white or dark chocolate chips for a richer twist.
- Pumpkin Spice Boost: Increase the spices slightly for extra warmth, or use pumpkin pie spice in place of individual spices.
Yield
Makes approximately 24 cookies, depending on scoop size.
Why This Recipe Works
- Brown butter adds depth and a nutty richness that pairs perfectly with pumpkin.
- Maple syrup enhances the fall flavor and keeps the cookies soft.
- Using egg yolk only prevents cakiness while maintaining chewy texture.
- Chilling the dough develops flavor and prevents spreading for thicker cookies.
Perfect For:
- Fall gatherings
- Thanksgiving dessert trays
- Autumn-themed lunchboxes
- Cozy weekend baking with kids
Final Thought
Chewy Brown Butter Maple Pumpkin Cookies are a celebration of fall in every bite. With these tips—from browned butter mastery to flavor balancing—you’ll have consistently chewy, delicious cookies every time.
Whether served at Thanksgiving, gifted to neighbors, or savored with coffee on a crisp morning, they’re guaranteed to please.
These Chewy Brown Butter Maple Pumpkin Cookies strike the perfect balance between cozy and indulgent. Each bite offers warm spice, soft pumpkin richness, and caramel-like depth from brown butter and maple syrup.
Whether you're a seasoned baker or just love fall flavors, this recipe will be your new seasonal favorite.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What makes these cookies chewy instead of cakey?
Pumpkin tends to add moisture and create a cakey texture, but this recipe balances it by using reduced pumpkin puree and brown butter. Brown butter removes water content while adding a nutty, rich flavor. The dough is also chilled to prevent spreading and retain chewiness. Avoid overmixing and don’t use too much baking soda or baking powder.
Can I use regular butter instead of brown butter?
Technically yes, but you’ll miss out on the deep, nutty flavor that brown butter brings. Browning the butter only takes a few minutes and truly elevates the cookies. It also adds a toffee-like richness that complements the maple and pumpkin perfectly.
What kind of maple syrup should I use?
Use 100% pure maple syrup—preferably Grade A or B—for the best flavor. Artificial syrups or pancake syrups won’t offer the same deep, earthy sweetness and could affect the cookie’s texture. Real maple syrup pairs naturally with brown butter and pumpkin.
Can I make these cookies ahead of time or freeze them?
Yes! The dough can be chilled for up to 48 hours before baking, which actually improves flavor and texture. Baked cookies freeze well for up to 2 months. Just store them in an airtight container. You can also freeze unbaked cookie dough balls and bake straight from frozen—just add 1–2 extra minutes to the baking time.
