Brown Butter Maple Pumpkin Cookies
These Brown Butter Maple Pumpkin Cookies are super chewy and dense cookies. They are jam-packed with fall spices and the brown butter intensifies all the flavours tremendously! Before baking, the cookies are rolled in a cinnamon sugar coating. This is a no-chill cookie recipe.
Ingredients
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
Coating
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp white sugar
- 1/2 tsp cinnamon
Instructions
- 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!