Salted Maple Brown Butter Pumpkin Cookies

With my Chewy Pumpkin Cookies being the most popular Fall cookie recipe on my site, I wanted to create another variation that combines even more Fall flavors, and these Salted Maple Brown Butter Pumpkin Cookies are just that! They are perfectly thick and chewy with so much warm and cozy flavor from rich brown butter, dark brown sugar, maple syrup, pure pumpkin, spices and flaky salt. They are rolled in cinnamon and brown sugar baking to give them a beautiful crunchy exterior. All of these nutty and earthy flavors ensure that these cookies aren't too sweet. The thing with many pumpkin cookie recipes is that they are often puffy and cakey, but these are not - in fact, they are ultra chewy and they stay soft and chewy for up to a week. If you love baking with pumpkin, I highly recommend you also try my Chewy Pumpkin Chocolate Chip Cookies and my Pumpkin Oatmeal Chocolate Chip Cookies. These Brown Butter Snickerdoodles are also a huge hit during the Fall.

WHY THIS RECIPE WORKS

• Brown butter cookies - the addition of brown butter really makes these pumpkin cookies taste extra rich with that nutty flavor. If you've never made brown butter before, it's easy! Check out these instructions for how to brown butter here.
• Soft and chewy texture - these cookies are far from cakey! They are so nice and chewy, and stay soft for days.
• Perfectly thick - the right ingredient proportions ensure that these cookies don't spread flat like pancakes. They are the perfect ½-inch thickness with nice cracks on top.
• Pumpkin spice cookies - a fragrant blend of cinnamon, ginger, clove, allspice and nutmeg adds warm cozy flavor to these cookies.
• Cinnamon sugar - these cookies are rolled in cinnamon and brown sugar for a contrasting crunchy exterior. It's similar to a snickerdoodle, with much more flavor.
• No pumpkin blotting - unlike my original chewy pumpkin cookies recipe, this one doesn't require blotting the pumpkin puree which saves an extra step. That's because there is less pumpkin in this recipe in general, which means introducing less moisture. Also, there's a higher butter content for a larger dough amount so the volume of moisture that this recipe can accommodate is higher.

INGREDIENTS FOR MAPLE BROWN BUTTER PUMPKIN COOKIES

• Brown butter - for this recipe you can use unsalted or salted butter. If you use unsalted butter, then increase the added salt to ¾ teaspoon. You will also need to brown the butter which makes these cookies taste incredibly rich! It has a rich, nutty, butterscotch flavor that really adds so much depth and complements the pumpkin and spices. Also, browning the butter removes the moisture (butter is 15% water) to make up for the added moisture from the pumpkin puree. This is one of the secrets for making sure these cookies are chewy and not cakey. The instructions for how to brown butter are here.
• Brown sugar - this recipe uses a blend of brown sugar and granulated sugar. The molasses in brown sugar gives them a toffee-like flavor and also gives them a chewy texture! I use dark brown sugar for intense Fall flavor, but this recipe also works with light brown sugar.
• Granulated sugar - a bit of granulated sugar will ensure that these cookies brown nicely around the edges and on the bottom.
• Egg - you'll just need one egg yolk to make this cookie dough. The moisture from the pumpkin and maple syrup will make up for the moisture omitted with the egg white so that the cookie texture remains dense and chewy instead of cakey.

• Canned pumpkin - canned pumpkin is easily accessible and inexpensive. I recommend using store-bought pumpkin since it is more consistent. If you make your own, it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. For this recipe you will need to dry out the pumpkin puree as shown above using paper towels to absorb excess moisture.
• Maple syrup - the wonderful earthy and slightly tangy flavor of maple syrup adds so much dimension to these cookies and, being a liquid sugar, it is hygroscopic which means it binds water will keep these cookies soft.
• Pure vanilla extract - a hint of vanilla elevates all of the other Fall flavors in this cookie dough, so the vanilla quality is important. I like this Madagascar Bourbon Vanilla extract.
• Pumpkin pie spice - use your favorite brand, or make your own using my recipe for homemade pumpkin pie spice.
• Cinnamon sugar - the cinnamon and brown sugar coating gives these cookies a nice crackled top and adds slight crunch with more spice flavor. It's kind of like a pumpkin snickerdoodle cookie!

HOW TO MAKE BROWN BUTTER PUMPKIN COOKIES

• STEP 1). First brown the butter. Follow the instructions in this post here to learn how to brown butter. It's easy! Melt it in a medium saucepan and continue to cook allowing it to gently boil over medium heat. It will start foaming and turn golden brown with a nutty aroma. Make sure you are stirring and watching closely so it doesn't burn. Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl and let it cool for 20-30 minutes until it reaches room temperature and is fluid but no longer hot.
• STEP 2). Mix wet ingredients. Combine cooled brown butter, brown sugar and granulated sugar in a large bowl and whisk to blend. It will look like wet sand. Add egg yolk, maple syrup and vanilla and whisk gently until it is smooth and glossy. Add pumpkin puree and whisk it in to incorporate evenly.
• STEP 3). Mix dry ingredients. Combine flour, baking soda, baking powder, salt and pumpkin pie spice in a medium bowl and whisk to blend evenly. Add this flour mixture to the bowl with the pumpkin mixture and use a rubber spatula fold it in until just combined.
• STEP 4). Chill. Cover the bowl and refrigerate for 30 minutes while you preheat the oven.
• STEP 5). Prepare the cinnamon sugar. Mix together the brown sugar and cinnamon in a small bowl.
• STEP 6). Scoop. Use a 1.35-oz cookie scoop to portion mounds of dough and roll into smooth balls about 1 ½ inch diameter. If you don't have a scoop, divide the dough into 13 or 14 equal balls. If the cookies are too small, they won't spread enough.
• STEP 7). Roll. Drop the dough balls into the cinnamon sugar mixture and roll them around to coat evenly. Place them onto the baking sheet, leaving about 3 inches of space between them. Flatten the dough balls with the palm of your hand if you prefer thinner cookies.
• STEP 8). Bake for 9-11 minutes or until the edges are browned and the centers looks puffed and slightly cracked. They will still be soft in the middle. Allow them to rest on the baking sheet for a 2 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky salt while still warm and enjoy!

EXPERT BAKING TIPS

• Measure flour accurately to ensure you get the right texture. Too much flour will make them dry and the dough will not spread the right way.
• Use more baking soda for more spread. If you prefer thinner cookies, simply increase the baking soda to ¾ teaspoon. This will lower the setting temperature of the dough and also create a more vigorous reaction to encourage the dough to spread.
• Let the dough chill in the fridge for 30 minutes to 1 hour so that you get cookies with a chewy texture.
• Do not skip the cinnamon sugar. The sugar on the exterior of the cookie dough protects it from drying out and also creates the nice cracks and crevices on the surface.
• Use a 1.35-oz cookie scoop to portion these cookies for even baking and roll the dough portions into smooth balls for a uniform shape. Otherwise, divide the dough into 14 equal portions.

RECIPE FAQ

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Salted Maple Brown Butter Pumpkin Cookies

Christina Marsigliese, Food Scientist MSc.

These Salted Maple Brown Butter Pumpkin Cookies combine so many delicious Fall flavors! They are perfectly thick and chewy with so much warm and cozy flavor from rich brown butter, dark brown sugar, maple syrup, pure pumpkin, spices and flaky salt.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 30 minutes mins

Servings 14 cookies

Ingredients

  

Brown Butter Pumpkin Cookie Dough:

• 10 tablespoon (140g) salted butter
• ⅔ cup (145g) packed dark brown sugar
• ⅓ cup (65g) granulated sugar
• 1 large egg yolk
• 2 tablespoon (30ml) pure maple syrup
• 1 teaspoon (5ml) pure vanilla extract
• ¼ cup (60g) pure pumpkin puree (do not blot)
• 1 ⅓ cups (190g) all purpose flour
• ½ - ¾ teaspoon baking soda (See notes in FAQ section about adjustments for more spread)
• ¼ teaspoon baking powder
• heaped ¼ teaspoon fine salt (if using unsalted butter, use up to ¾ teaspoon salt)
• 1 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
• flaky sea salt for topping

Cinnamon Sugar:

• 3 tablespoon (45g) packed light brown sugar
• heaped ¼ teaspoon ground cinnamon

Instructions

 

• First brown the butter. Follow the instructions in this post here to learn how to brown butter. It's easy! Melt it in a medium saucepan and continue to cook allowing it to gently boil over medium heat. It will start foaming and turn golden brown with a nutty aroma. Make sure you are stirring and watching closely so it doesn't burn. Brown specks and a dense golden foam will form at the surface when it is nearly ready. This whole process takes around 8-10 minutes. Immediately pour it into a large mixing bowl and let it cool for 20-30 minutes until it reaches room temperature and is fluid but no longer hot.
• Combine cooled brown butter, brown sugar and granulated sugar in a large bowl and whisk to blend. It will look like wet sand. Add egg yolk, maple syrup and vanilla and whisk gently until it is smooth and glossy. Add pumpkin puree and whisk it in to incorporate evenly.
• Combine flour, baking soda, baking powder, salt and pumpkin pie spice in a medium bowl and whisk to blend evenly. Add this flour mixture to the bowl with the pumpkin mixture and use a rubber spatula fold it in until just combined.
• Cover the bowl and refrigerate for 30 minutes while you preheat the oven.
• Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
• Prepare the cinnamon sugar. Mix together the brown sugar and cinnamon in a small bowl.
• Use a 1.35-oz cookie scoop to portion mounds of dough and roll into smooth balls about 1 ½ inch diameter. If you don't have a scoop, divide the dough into 13 or 14 equal balls. If the cookies are too small, they won't spread enough.
• Drop the dough balls into the cinnamon sugar mixture and roll them around to coat evenly. Place them onto the baking sheet, leaving about 3 inches of space between them. Flatten the dough balls with the palm of your hand if you prefer thinner cookies.
• Bake for 9-11 minutes or until the edges are browned and the centers looks puffed and slightly cracked. They will still be soft in the middle. Allow them to rest on the baking sheet for a 2 minutes, then transfer to a wire rack to finish cooling. Sprinkle with flaky salt while still warm and enjoy!