These Brown Butter Maple Pumpkin Cookies are super chewy and dense cookies. They are packed with fall spices, maple syrup, and pumpkin. The browned butter intensifies the flavours and adds a nutty aroma! Before baking, the cookies are rolled in a cinnamon sugar coating. This is a no-chill cookie recipe.
This recipe creates large, chewy dense cookies. It’s so good!
Before they’re baked, the cookie dough balls are rolled in a cinnamon sugar coating. The browned butter brings a nutty taste, which reminds me of fall. Mixed with the flavours of maple syrup, pumpkin, and spices, these cookies are phenomenal.
For more fall recipes, try Brown Butter Dark Chocolate Pecan Cookie Bars, Mini Cinnamon Sugar Pumpkin Donuts, and Glazed Pumpkin Coffee Cake.
Why this recipe works
Cookie flavour – Buttery, chewy, dense cookies.
Fall cookies – This recipe is full of maple and pumpkin flavour.
Brown butter – Using brown butter helps intensify all the flavours and adds a nutty aroma.
Quick bake – No chill time required.
Sweet and spicy – The cookies are loaded with fall spices and sugar inside, and rolled in a cinnamon sugar coat.
Scroll to view a few key ingredients we’re using. Full recipe and measurements can be found in the recipe card below.
Butter – Unsalted butter works best. This will be melted and browned.
Dark brown sugar – This type of brown sugar carries more molasses than lighter brown sugars, which helps create that chewy dense cookie.
Egg yolk – Adds richness and moisture. Remove 2 hours before baking.
Maple syrup – Since maple syrup is heavy, it helps to create a dense cookie
Pumpkin purée – Adds moisture and flavour into the cookies.
Tips to achieve a chewy pumpkin cookie
The moisture in the pumpkin purée typically creates lighter and fluffier cookies. Here are several steps I used to create a chewy and dense pumpkin cookie.
- Accurately measuring the flour – It’s critical that the right amount of flour is used. Too little and the cookies will be oily and unable to form. Too much and you will have tough cookies. Scoop the flour into your measuring cup gently with a spoon. Never scoop your cup directly into the bag of flour as this will compact it and add more flour than required. Using a digital grams scale ensures the most accurate results.
- Butter – When you cream butter and sugar together, you incorporate air into the dough. This leavens the cookies as they bake, which ultimately leads to fluffier and lighter cookies. Instead, we are using melted butter, which incorporates no air, and leads to denser cookies!
- Brown sugar – Dark brown sugar carries more molasses than your typical light brown or golden yellow sugar. Brown sugar attracts and absorbs liquid in the dough. Therefore more molasses = denser cookies.
- Egg yolk – Pumpkin purée acts like an egg in cookie dough. Using just an egg yolk rather than a whole egg provides just the right amount of moisture.
Step by Step Instructions
Step 1 – Brown the butter: In a saucepan over medium heat, melt your butter. Once melted, the butter will begin to foam. Continue stirring (don’t stop!) for 5-8 minutes. After this time, you’ll notice two things: browned specks at the bottom of your pan, and a nutty aroma that will fill the air. Remove from heat, transfer to a glass container and cool for 20 minutes before using.
Step 2 – Whisk the wet ingredients: Mix browned butter and dark brown sugar. It’ll resemble wet sand. Add in pumpkin, maple syrup, vanilla, and egg yolk and continue whisking until smooth.
Step 3 – Whisk the dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
Step 4 – Add the dry into wet: Using a spatula, fold the ingredients together. The dough will be very soft.
Step 5 – In a small bowl or plate, mix the cinnamon and two sugars together.
Step 6 – Roll the dough evenly into 12 balls and toss each one in the mixture. Bake 6 at a time at 350°F for 10-12 minutes.
Keep on the counter for up to 3 days. Enjoy!
Do I have to brown the butter?
No! It just adds so much more flavour. You may just melt the butter if you’d like.
Can I use light brown or golden yellow sugar?
Technically yes, but it will change the structure of the cookies and they may not be as dense.
Store the cookies on your counter for up to 3 days.
Check out these recipes
- White Chocolate Toffee Cookies
- White Chocolate Reese’s Pieces Peanut Butter Cookies
- White Chocolate Cranberry Fudge
- Valentine’s Day Monster Cookie Bars
PS : Make sure to leave a STAR REVIEW if you enjoyed this recipe! Let’s stay connected on Instagram @sweettreatsyt. To get more recipes follow me on TikTok @sweettreatsyt!
Brown Butter Maple Pumpkin Cookies
- 1 cup butter melted
- 1 cup dark brown sugar
- 1 egg yolk
- 1 tbsp vanilla
- 3 tbsp maple syrup
- 1/3 cup pumpkin puree
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp white sugar
- 1/2 tsp cinnamon
- Prepare by browning the butter. Melt butter on medium heat. Once completely melted, the butter will begin to foam. Keep stirring for 5-8 minutes. Two indications that the butter has browned are when the butter creates a nutty aroma and there will be golden brown milk solids at the bottom of your pan. Remove from heat and transfer to a glass cup and allow to sit for 20 minutes to cool while you prepare the rest of your ingredients.
- In a large bowl, whisk together dark brown sugar and browned butter. Add in egg yolk, vanilla, maple syrup, and pumpkin. The mixture will be smooth.1 cup butter, 1 cup dark brown sugar, 1 egg yolk, 1 tbsp vanilla, 3 tbsp maple syrup, 1/3 cup pumpkin puree
- In a separate smaller bowl, add in flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt.2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1/4 tsp nutmeg, 1/4 tsp salt
- Add dry into wet ingredients and fold using a spatula. The dough will be super soft.
- In a small bowl, mix together both sugars and cinnamon. This will be what you dip the cookie balls in. Set aside.1 1/2 tbsp brown sugar, 1 1/2 tbsp white sugar, 1/2 tsp cinnamon
- Roll the dough into 12 even balls. The balls should be soft but not sticky. Drop into the cinnamon sugar mixture and toss to coat.
- Place on the baking sheet and bake 6 cookies at a time at 350°F for 10-12 minutes.
- The cookies will be done when the edges have darkened and the centre has puffed. There may be slight cracks as well indicating they are finished.
- Allow to sit on the cookie tray for 5 minutes, then transfer to a cooling rack. Top with flakey sea salt (optional). Enjoy!