Go Back
–+ servings

Soft Baked Maple Pumpkin Cookies with Brown Butter Bliss

Delightful soft-baked cookies infused with the comforting flavors of pumpkin, maple syrup, and brown butter, perfect for any autumn occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American, Autumn
Servings 24 cookies
Calories 150 kcal

Ingredients
  

For the Cookies

  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 1 cup unsalted butter Browned till golden and nutty.
  • 1.5 cups dark brown sugar Provides moisture and sweetness.
  • 1 egg yolk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup pumpkin puree Canned or homemade, ensure smooth.

For the Dry Mix

  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1.5 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon

For Coating

  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions
 

Brown the Butter

  • Melt 1 cup of unsalted butter in a saucepan over medium heat, stirring frequently to avoid burning.
  • Remove from heat when it reaches a golden brown color and has a nutty aroma. Let cool for about 20 minutes.

Preheat and Prep

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Dry Mix

  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.

Wet Mix

  • In a separate large bowl, combine dark brown sugar and the cooled brown butter. Mix until resembling wet sand.
  • Add the egg yolk, maple syrup, vanilla extract, and pumpkin puree to the mixture, stirring until smooth.

Combine

  • Gently fold in the dry ingredients until just combined, avoiding overmixing.
  • If the dough is too soft, chill in the refrigerator for 15 to 20 minutes.

Coat the Dough

  • Mix together brown sugar, granulated sugar, and cinnamon for coating.
  • Scoop out about 2-ounce portions of dough and roll them in the sugar mixture.

Bake

  • Place 4 to 5 dough balls on the baking sheet and bake for 12 to 15 minutes, until the edges are golden brown.
  • Avoid overbaking; remove when edges are set but the centers are still soft.

Cool and Serve

  • Let cookies sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. These cookies freeze well for 2 to 3 months.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 110mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!