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Brown Butter Maple Pumpkin Cookies

These Brown Butter Maple Pumpkin Cookies are soft, chewy, and packed with fall flavors. The nutty aroma of brown butter combined with rich pumpkin and a touch of maple syrup create a delicious treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 oven
  • 1 baking sheet
  • 1 parchment paper or silicone baking mat
  • 2 mixing bowls
  • 1 whisk
  • 1 rubber spatula or wooden spoon
  • 1 set measuring cups and spoons
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter Browned until golden and nutty.
  • 1 cup granulated sugar
  • 1 cup brown sugar Packed.
  • 1 cup canned pumpkin puree
  • ½ cup maple syrup
  • 2 large eggs
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
  • In a mixing bowl, combine the brown butter, granulated sugar, and brown sugar. Whisk until smooth.
  • Add the pumpkin puree, maple syrup, eggs, and vanilla extract to the butter mixture. Mix until well blended.
  • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  • Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving enough space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges. They will continue to set as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For added texture, consider folding in chocolate chips or chopped nuts to the dough.
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.