Name: Brown Butter and Maple Chewy Pumpkin Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (220g) unsalted butter; 1 1/2 cups (280g) dark brown sugar, packed; 1 large egg yolk; 3 tbsp pure maple syrup; 1 tsp vanilla extract; 1/3 cup (80g) pumpkin puree; 2 1/4 cups (280g) all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp pumpkin pie spice; 1/2 tsp cinnamon; 2 tbsp brown sugar; 2 tbsp granulated sugar; 1 tsp cinnamon

Jump to Recipe· 4.1 from 11 reviews

If you’ve been hunting for the absolute best cozy Fall treat, look no further than this Brown Butter and Maple Chewy Pumpkin Cookies Recipe. Imagine the deep, nutty flavor of brown butter mingling with the rich sweetness of pure maple syrup and the warm embrace of pumpkin pie spices all baked into soft, chewy cookies. These beauties are bursting with seasonal flavor, perfectly balancing that comforting pumpkin earthiness with a caramelized sugar crunch that will make every bite memorable. Whether you’re baking for a holiday crowd or simply indulging yourself, this recipe promises pumpkin cookie perfection in every chewy, melt-in-your-mouth morsel.

Ingredients You’ll Need

A close-up view of a glass bowl filled with smooth brown dough being mixed with a white spoon. The dough has a thick, soft texture and takes up most of the bowl with visible swirl marks from stirring. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one plays a critical role in creating the lush texture, deep flavor, and vibrant color of these cookies. From the richness of the brown butter to the warm spices, every element adds up to something truly special.

Unsalted butter (1 cup / 220g): Browning the butter adds a nutty depth that elevates the cookie’s flavor beyond ordinary pumpkin treats.
Dark brown sugar (1 1/2 cups / 280g), packed: Brings rich molasses notes that complement the pumpkin and maple perfectly.
Large egg yolk (1): Adds moisture and richness while helping to bind the dough.
Pure maple syrup (3 tbsp): Infuses a natural sweetness and subtle complexity that enhances every bite.
Vanilla extract (1 tsp): The classic flavor booster that rounds out the spices beautifully.
Pumpkin puree (1/3 cup / 80g): The star ingredient—brings moisture, soft texture, and that unmistakable fall flavor.
All-purpose flour (2 1/4 cups / 280g): Provides the structure needed for chewy yet tender cookies.
Baking soda (1 tsp): Helps cookies rise and maintain their perfect chewy texture.
Baking powder (1/2 tsp): Works alongside baking soda for lightness without compromising chewiness.
Salt (1/2 tsp): Balances sweetness and enhances all the flavors.
Pumpkin pie spice (1 1/2 tsp): Combines cinnamon, nutmeg, ginger, and cloves for that signature pumpkin flavor punch.
Cinnamon (1/2 tsp): Adds warmth and pairs beautifully with the brown sugar coating.
Coating: 2 tbsp brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon—together these create a crackly, sweet outer layer that adds texture and extra flavor punch.

How to Make Brown Butter and Maple Chewy Pumpkin Cookies Recipe

Step 1: Brown the Butter

Brown butter is the magic in this recipe. Melt the butter over medium heat and keep stirring until it turns a beautiful amber color and smells nutty. This process unlocks rich caramelized flavors that set these cookies apart. Pour the brown butter into a measuring cup and scrape all the flavorful bits at the bottom of the pan. Chill it briefly so it solidifies just enough but doesn’t harden completely.

Step 2: Prep the Dry Ingredients

While your butter chills, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. This blend will build the warm, spiced backbone of your cookies.

Step 3: Mix Wet Ingredients

In a large bowl, mix the cooled brown butter with the dark brown sugar until it looks like clumpy wet sand. Then whisk in the egg yolk, maple syrup, vanilla extract, and pumpkin puree until fully combined and smooth. This wet mixture is the flavor powerhouse carrying the moist pumpkin and luscious maple.

Step 4: Combine Wet and Dry Mixtures

Fold the dry ingredients into the wet batter with a rubber spatula. If your dough feels too loose to hold its shape when scooped, pop it into the fridge for 15-20 minutes to firm up. This step ensures your cookies bake up perfectly thick and chewy every time.

Step 5: Prepare the Coating

Mix together brown sugar, granulated sugar, and cinnamon in a small dish. This coating is the secret to the irresistible crackly crust of these pumpkin cookies.

Step 6: Scoop, Coat, and Bake

Using a large cookie scoop or 1/4 cup measure, portion out the dough and toss each ball gently in the cinnamon sugar mixture. The dough is soft but shouldn’t be sticky—this coating gives the cookies a deliciously crunchy exterior. Place the cookies on a parchment-lined baking sheet about three inches apart to allow room for spreading.

Step 7: Bake to Perfection

Bake at 350°F for 12-15 minutes until edges darken and centers look puffy but still slightly underbaked. This ensures the signature chewiness you’re aiming for. Let cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Brown Butter and Maple Chewy Pumpkin Cookies Recipe

A close-up view of a pile of round cookies with a slightly cracked surface, each cookie having a golden-brown color with darker spots from chocolate chips inside. One cookie is on top with a bite taken out of it, showing a soft center. The cookies are sprinkled with small white flakes of salt on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little flaky sea salt on top right after baking for a beautiful sweet-salty contrast. Or add a dusting of powdered sugar for a festive touch. If you’re feeling fancy, drizzle a bit of warmed maple syrup over each cookie for extra glaze and shine.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea, pumpkin spice latte, or rich hot chocolate. They also complement a scoop of vanilla ice cream perfectly for a cozy dessert that’s hard to beat.

Creative Ways to Present

Serve these cookies on a rustic wooden platter with autumn leaves and cinnamon sticks scattered around for a warm, inviting display. For gifting, stack a few tied with twine in a pretty box or wrap individually in parchment paper for a heartfelt homemade treat.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy while maintaining that delightful cinnamon sugar crust.

Freezing

You can freeze both the dough and baked cookies. For dough, scoop into balls and freeze on a tray before transferring to a freezer bag for up to 3 months. Bake directly from frozen, adding a couple extra minutes to the baking time. For baked cookies, freeze in a single layer and thaw at room temperature before serving.

Reheating

Warm your cookies gently in the microwave for about 10 seconds or in a 300°F oven for 5 minutes to bring back that freshly baked warmth and softness. This makes enjoying leftovers feel like just-out-of-the-oven magic all over again.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Pure canned pumpkin puree is perfect for these cookies. Just be sure it’s plain pumpkin and not pumpkin pie filling, which contains extra spices and sugars.

Why is browning the butter important?

Browning the butter enhances the flavor by adding rich nutty and caramel notes that complement the pumpkin and spices beautifully. It’s what takes this cookie from good to unforgettable.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures 1:1. Just make sure the blend contains xanthan gum or another binder to maintain the chewy texture.

How do I know when the cookies are done baking?

Look for darkened edges and slightly puffed, soft centers that still look a bit undercooked. They firm up perfectly as they cool, keeping that chewy, tender bite.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Fold in about 1 cup of chopped nuts or chocolate chips for extra texture and flavor. Pecans or walnuts pair especially well with the warm spices and brown butter notes.

Final Thoughts

These Brown Butter and Maple Chewy Pumpkin Cookies Recipe are an absolute must-try for anyone craving the perfect fall cookie that is both soft and packed with flavor. Once you make these, they’re sure to become your go-to for cozy afternoons, holiday gatherings, or simply whenever you want a sweet hug in cookie form. Trust me, you won’t regret giving this recipe a spot in your baking rotation this season — happy baking and even happier eating!