Description
Chewy brown butter maple pumpkin cookies combine autumnal spices with rich, nutty brown butter for a seasonal treat. Warm notes of maple and pumpkin promise a delightful experience you’ll savor with each delectable bite.
Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- ⅓ cup (75 g) pumpkin puree
- ¼ cup (60 ml) pure maple syrup
- 1 large egg yolk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp baking powder
- 1 tsp vanilla extract
- 1 cup (120 g) powdered sugar
- 2–3 tbsps maple syrup
- 1 tbsp milk or heavy cream
Instructions
- Brown Butter Preparation: Melt butter in a saucepan over medium heat, stirring continuously until it transforms into a golden-brown color with a rich, nutty aroma. Transfer to a large mixing bowl and allow slight cooling.
- Wet Ingredient Fusion: Whisk granulated sugar, brown sugar, and maple syrup into the cooled brown butter until smooth. Incorporate pumpkin puree, egg yolk, and vanilla extract, blending until uniform.
- Dry Ingredient Composition: Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together, ensuring even spice distribution.
- Dough Formation: Fold dry ingredients into wet mixture, stirring until just combined. Wrap and refrigerate for 30 minutes to 24 hours to develop robust flavors and firm consistency.
- Oven Preparation and Baking: Preheat oven to 350F (175C). Line baking sheets with parchment paper. Scoop chilled dough into balls, spacing 2 inches apart. Bake 10-12 minutes until edges set and centers remain slightly soft.
- Cooling and Finishing: Rest cookies on baking sheet for 5 minutes, then transfer to a wire rack. For optional glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over completely cooled cookies and allow glaze to set before serving.
Notes
- Brown Butter Technique: Take time and watch carefully while browning butter to avoid burning; the transformation occurs quickly, so keep stirring and remove from heat once golden-brown color develops.
- Dough Chilling Importance: Refrigerate dough for minimum 30 minutes to enhance flavor complexity and prevent excessive spreading during baking; longer chilling up to 24 hours develops deeper taste profiles.
- Moisture Management: Pumpkin puree adds moisture, so slight underbaking ensures chewy texture; watch for set edges and slightly soft centers to maintain ideal cookie consistency.
- Spice Balance: Use fresh, high-quality ground spices for maximum flavor impact; consider toasting spices briefly before mixing to intensify their aromatic qualities and create more robust taste experience.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 150
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg