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Brown Butter And Maple Chewy Pumpkin Cookies

Brown butter and maple pumpkin cookies with a chewy, dense center. One-bowl mixing gives an amber dough with warm fall spice that bakes up with set edges and slightly underdone centers.
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Prep Time 20 minutes
Cook Time 13 minutes
chilling 30 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 0.5 cup butter for browning
pumpkin puree
  • 0.5 cup pumpkin puree
maple syrup
  • 0.333 cup maple syrup
brown sugar
  • 0.75 cup brown sugar
egg yolk
  • 1 egg yolk large
vanilla extract
  • 1 tsp vanilla extract
all-purpose flour
  • 1.75 cup all-purpose flour
baking soda
  • 1 tsp baking soda
pumpkin pie spice
  • 2 tsp pumpkin pie spice
salt
  • 0.5 tsp salt

Equipment

  • 1 saucepan
  • 1 baking sheet

Method
 

Brown the butter
  1. Melt the butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty, about 5 minutes.
  2. Pour the brown butter into a large bowl and let cool slightly.
Mix the dough
  1. Whisk the pumpkin puree, maple syrup, brown sugar, egg yolk, and vanilla into the brown butter.
  2. Fold in the all-purpose flour, baking soda, pumpkin pie spice, and salt until just combined.
Chill and bake
  1. Chill the dough for 30 minutes.
  2. Preheat the oven to 350°F and scoop the dough onto a lined baking sheet.
  3. Bake for 11-13 minutes, until the edges are set but the centers look slightly underdone.
  4. Cool on the baking sheet for 5 minutes before transferring.

Notes

Pro tip: watch the butter closely as it browns—it can go from golden to burned fast once it starts turning golden. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant butter stick meant for baking, and brown it the same way to keep the nutty flavor.