![['Close-up view of Chewy Brown Butter Maple Pumpkin Cookies on a plate, highlighting their texture.', 'Side view of freshly baked Chewy Brown Butter Maple Pumpkin Cookies with a golden-brown appearance.', 'Delicious Chewy Brown Butter Maple Pumpkin Cookies arranged on a wooden table, displaying their soft, chewy texture.', 'A tantalizing close-up of Chewy Brown Butter Maple Pumpkin Cookies, showcasing their rich color and ingredients.']](https://snacknova.com/wp-content/uploads/2026/07/chewy-brown-butter-maple-pumpkin-cookies_1_U1.webp)
Chewy Brown Butter Maple Pumpkin Cookies Recipe
Delight in these soft, chewy cookies infused with warm spices, pumpkin, and rich brown butter, finished with a sweet maple glaze.
Ingredients
Butter
- 115 g unsalted butter (melt and brown)
Pumpkin Puree
- 75 g pumpkin puree
- 1 large egg yolk
Flour
- 220 g all-purpose flour
Granulated Sugar
- 100 g granulated sugar
- 110 g brown sugar, packed
- 60 ml pure maple syrup
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground ginger
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Powdered Sugar
- 120 g powdered sugar
- 2-3 tablespoons maple syrup (for glaze)
- 1 tablespoon milk or heavy cream (for glaze)
Instructions
- Melt butter and brown until golden and nutty, then cool slightly.
- Mix sugars and maple syrup into the cooled brown butter, then add pumpkin, egg yolk, and vanilla, blending well.
- Combine dry ingredients and gradually mix into wet ingredients until just combined. Chill for 30 minutes to 24 hours.
- Preheat oven to 350F (175C). Scoop dough into 1.5-tablespoon balls and bake for 10-12 minutes.
- Cool cookies on wire rack. Mix powdered sugar, maple syrup, and milk to make glaze, then drizzle over cooled cookies.
Notes
Chilling the dough enhances flavor and texture. Adjust baking time for desired cookie doneness.