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Brown Butter Maple Pumpkin Cookies

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These cozy fall cookies combine nutty brown butter, pure maple syrup, and earthy pumpkin for a soft, chewy treat with a hint of sea salt. Quick to make and irresistibly delicious, they’re perfect for autumn gatherings or a comforting snack.

Ingredients

Scale
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 1/3 cup (80 ml) pure maple syrup
  • 1 large egg yolk, room temperature
  • 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups (190 g) all-purpose flour (or 1:1 gluten-free flour blend)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt (plus more for sprinkling)
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/4 cup (60 g) chopped pecans or walnuts (optional)
  • Flaky sea salt (for finishing)
  • Extra maple syrup (for drizzling, optional)

Instructions

  1. Add unsalted butter to a medium saucepan over medium heat. Stir constantly until melted, foamy, and golden brown with a nutty aroma (about 5-7 minutes). Pour into a mixing bowl and let cool for 5 minutes.
  2. Whisk the browned butter with granulated sugar, light brown sugar, and pure maple syrup until combined and slightly fluffy (about 2 minutes). Add egg yolk and pumpkin puree; whisk until smooth and creamy.
  3. In a separate bowl, blend flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, and ginger. Stir until evenly mixed.
  4. Add dry ingredients to wet mixture. Use a spatula to gently fold until just combined. If using, fold in chopped pecans or walnuts.
  5. Scoop dough by rounded tablespoon (or cookie scoop, about 1.5 tablespoons each) onto parchment-lined baking sheet, spacing at least 2 inches apart. If dough feels soft, chill for 10 minutes (optional).
  6. Bake at 350°F (175°C) for 10-12 minutes, until edges are golden and centers look set but slightly soft. Rotate pan halfway for even baking.
  7. Sprinkle each cookie with flaky sea salt immediately after baking. Let cool on the sheet for 2 minutes, then transfer to wire rack to cool fully.
  8. Optional: Drizzle warm cookies lightly with extra maple syrup and a pinch more sea salt for a bakery-style finish.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and a flaxseed ‘egg’ (1 tbsp ground flax + 2.5 tbsp water). Chill dough if it’s too soft for easier shaping. Sprinkle sea salt while cookies are hot for best flavor. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin cookies, brown butter, maple syrup, fall dessert, autumn baking, chewy cookies, easy cookies, sea salt cookies, cozy treats, nutty cookies

Find it online: https://tomyumy.com/brown-butter-maple-pumpkin-cookies-recipe-easy-and-cozy-fall-treats/