Brown Butter & Maple Chewy Pumpkin Cookies Recipe - Sweet & Flavorful Fall Baking Favorite

When it comes to fall baking, I’ve got one rule: go big on flavor or go home. And these Brown Butter & Maple Chewy Pumpkin Cookies? Oh, they deliver—big time. Imagine everything you love about pumpkin pie, warm spices, and gooey cookies, then add the magic of brown butter and a hint of maple. Yeah… we’re talking next-level cozy.

This isn’t your average pumpkin cookie situation. Nope. These are dense, ultra-chewy, and rolled in a cinnamon-brown sugar coating that basically screams autumn. Bonus: zero chilling time. That’s right—you can go from mixing bowl to “wow, these are amazing” in under an hour.

The secret sauce? Actually, it’s the brown butter. Or as I like to call it, liquid gold. If you’ve ever had Browned Butter Pumpkin Cookies or drooled over How Sweet Eats creations, you know it’s a game-changer. It deepens the flavor, balances the pumpkin sweetness, and makes these Pumpkin Cookies With Maple Glaze taste like they came straight out of a gourmet bakery.

A few pro tips for perfect browning:

• Have patience – The magic happens at the end, so keep an eye out. Once the butter foams and turns amber, stir like your cookie future depends on it.

• Don’t go too dark – You want rich, nutty notes, not burnt toast vibes.

• Scrape the pot – All those brown bits at the bottom? That’s flavor gold—don’t waste it.

Sure, you’ll end up with a little less butter than you started with (science, folks), but trust me, it’s worth it. These Butternut Bakery Brown Butter Maple Pumpkin Cookies are rich, chewy, and so good you’ll be guarding the cookie jar like a dragon with treasure.

In short: If Maple Pumpkin dreams had a cookie form, this would be it.

Brown Butter & Maple Chewy Pumpkin Cookies Recipe - Sweet & Flavorful Fall Baking Favorite

These soft, chewy pumpkin treats are a fall dream come true. Packed with nutty browned butter, sweet maple, cozy spices, and real pumpkin, they bring all the warmth and flavor you want when the leaves start to turn.

Author: Aleda

Total Time: 50 minutes

Yield: 11–12 large cookies

Category: Cookies

Ingredients

For the Cookies

• 1 cup (220g) unsalted butter
• 1 ½ cups (280g) packed dark brown sugar
• 1 large egg yolk
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• ⅓ cup (80g) pumpkin puree
• 2 ¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice
• ½ tsp ground cinnamon

For the Coating

• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon

Directions

1. Brown the butter: Place the butter in a saucepan over medium heat, stirring occasionally. Once it melts, keep cooking until it foams, darkens to a deep golden amber, and smells nutty (about 8–10 minutes). Immediately pour into a heatproof measuring cup, scraping up all the browned bits. Refrigerate for 20 minutes to cool (don’t let it harden).
2. Prep the oven: Preheat to 350°F (175°C). Line a large baking sheet with parchment paper.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
4. Make the dough: In a large bowl, whisk the cooled browned butter with brown sugar until it resembles damp sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until blended.
5. Combine: Add the dry mixture to the wet and fold until no dry streaks remain. If too loose, refrigerate for 15–20 minutes.
6. Make the coating: Mix the brown sugar, granulated sugar, and cinnamon in a small dish.
7. Shape the cookies: Scoop about 2 oz (¼ cup) dough portions, roll in the cinnamon sugar coating. The dough will be soft but should hold shape.
8. Bake: Place 4–5 cookies per batch, spaced 3 inches apart. Bake 12–15 minutes until edges are golden and centers are puffy and slightly underbaked.
9. Cool: Let rest on pan for a couple of minutes, then transfer to a wire rack. Repeat with remaining dough.
10. Serve: Once cooled, enjoy your chewy, spiced pumpkin perfection!

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