Chewy Brown Butter Maple Pumpkin Cookies: The Ultimate Fall Treat

When autumn rolls around, there’s nothing more comforting than the warm flavors of pumpkin, maple, and browned butter. These Chewy Brown Butter Maple Pumpkin Cookies combine all three into one irresistibly soft, chewy, and flavorful cookie. The nuttiness of browned butter deepens the flavor, maple syrup adds a natural sweetness, and pumpkin purée brings moisture and seasonal charm.

Perfect for fall baking, Thanksgiving dessert tables, or cozy weekend afternoons, these cookies are the definition of autumn in a bite.

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Why You’ll Love These Cookies

• Perfectly Chewy Texture – Soft centers with slightly crisp edges.
• Rich Flavor – Browned butter adds a nutty, caramel-like depth.
• Seasonal Warmth – Pumpkin and maple bring cozy autumn vibes.
• Easy to Make – No mixer required; just a saucepan and mixing bowls.

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Key Ingredients for Chewy Brown Butter Maple Pumpkin Cookies

1. Browned Butter

• Adds a rich, nutty flavor that enhances the sweetness.
• Made by melting butter over medium heat until golden brown with a toasty aroma.

2. Pumpkin Purée

• Keeps the cookies soft and moist without making them cakey.
• Use 100% pure pumpkin, not pumpkin pie filling.

3. Maple Syrup

• Adds natural sweetness and a distinct autumn flavor.
• Use pure maple syrup for the best results.

4. Brown Sugar & Granulated Sugar

• Brown sugar for chewiness and flavor; granulated sugar for structure.

5. Pumpkin Pie Spice

• A blend of cinnamon, nutmeg, ginger, and cloves for that classic fall taste.

6. All-Purpose Flour

• Provides structure without making the cookies dense.

7. Egg Yolk

• Adds richness and helps bind the dough without adding excess moisture.

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Step-by-Step Chewy Brown Butter Maple Pumpkin Cookies Recipe

Ingredients (Makes about 24 cookies)

• ¾ cup unsalted butter
• ½ cup pumpkin purée (blotted to remove excess moisture)
• ½ cup pure maple syrup
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp pumpkin pie spice
• ½ tsp salt

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Instructions

Step 1 – Brown the Butter

In a saucepan, melt butter over medium heat, stirring constantly until golden brown and fragrant (about 5–7 minutes). Immediately pour into a heat-safe bowl to cool slightly.

Step 2 – Prepare Pumpkin

Place pumpkin purée on paper towels and press gently to remove excess moisture. This prevents overly cakey cookies.

Step 3 – Mix Wet Ingredients

In a large mixing bowl, whisk browned butter, blotted pumpkin, maple syrup, brown sugar, and granulated sugar until smooth. Whisk in egg yolk and vanilla.

Step 4 – Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.

Step 5 – Form the Dough

Gradually add dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Step 6 – Chill the Dough

Cover the bowl and refrigerate for at least 30 minutes to prevent spreading.

Step 7 – Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into tablespoon-sized balls and place 2 inches apart. Bake for 10–12 minutes, until edges are set but centers are still soft.

Step 8 – Cool and Serve

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

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Tips for Perfect Chewy Pumpkin Cookies

1. Blot the Pumpkin – Removes excess water for a chewier, less cakey texture.
2. Chill the Dough – Prevents excessive spreading and enhances flavor.
3. Don’t Overbake – Cookies should look slightly underdone in the center; they’ll finish cooking as they cool.
4. Use Pure Maple Syrup – Avoid pancake syrup for best flavor.

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Flavor Variations

• Maple Glaze – Drizzle cookies with a glaze made from powdered sugar, maple syrup, and a splash of milk.
• Nutty Twist – Add ½ cup chopped pecans or walnuts to the dough.
• Chocolate Chip Version – Stir in 1 cup dark or white chocolate chips.
• Spiced Sugar Coating – Roll dough balls in cinnamon-sugar before baking.

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Storage and Make-Ahead

• Room Temperature – Store in an airtight container for up to 5 days.
• Freezer – Freeze baked cookies for up to 2 months. Thaw at room temperature.
• Make-Ahead Dough – Chill dough for up to 48 hours before baking.

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Nutritional Information (Per Cookie, Approximate)

• Calories: 160
• Protein: 2g
• Carbs: 23g
• Fat: 7g
• Fiber: 1g
• Sugar: 13g

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Frequently Asked Questions

1. Can I make these cookies gluten-free?

Yes — use a 1:1 gluten-free flour blend designed for baking.

2. Can I use margarine instead of butter?

It’s possible, but you won’t get the same rich, nutty flavor from browning.

3. How do I make the cookies extra chewy?

Use more brown sugar than white sugar, and avoid overbaking.

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Final Thoughts

These Chewy Brown Butter Maple Pumpkin Cookies are everything you want in a fall dessert — warm, aromatic, and deeply flavorful. The browned butter adds a gourmet touch, the maple syrup enhances sweetness naturally, and the pumpkin keeps them perfectly soft.

Whether you’re baking for a holiday gathering, gifting to friends, or just treating yourself, these cookies will fill your kitchen with the smell of autumn and your heart with joy.

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