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Chewy Pumpkin Cookies with Brown Butter and Maple

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Soft and chewy pumpkin cookies packed with warm fall spices and rich brown butter flavor. These cookies have crisp edges, chewy centers, and a sweet spiced coating.

Ingredients

  • 1 cup unsalted butter
  • 2/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup granulated sugar, for rolling
  • 1/2 teaspoon ground cinnamon, for rolling

Instructions

  1. Brown the butter in a saucepan over medium heat, stirring frequently until it develops a nutty aroma and amber-brown milk solids. Pour into a mixing bowl and allow it to cool.
  2. Spread the pumpkin puree onto a plate lined with paper towels. Press additional paper towels over the pumpkin to absorb excess moisture, repeating until the pumpkin is significantly reduced and has a thick consistency.
  3. Whisk the granulated sugar and brown sugar into the cooled brown butter. Add the egg yolks, vanilla, and dried pumpkin puree and whisk until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Fold the dry ingredients into the pumpkin mixture until a soft cookie dough forms.
  6. Combine the granulated sugar and cinnamon for rolling in a small bowl.
  7. Scoop portions of cookie dough, roll into balls, and coat each ball in the cinnamon sugar mixture.
  8. Arrange the dough balls on a parchment-lined baking sheet, leaving space between each cookie.
  9. Bake at 350°F until the edges are set and the centers remain soft and chewy, about 10 to 12 minutes.
  10. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack.

Notes

  • Removing excess moisture from the pumpkin puree is important for achieving a chewy rather than cakey texture.
  • Use pure pumpkin puree, not pumpkin pie filling.
  • Allow the brown butter to cool before mixing it with the remaining ingredients.
  • Avoid overbaking; the centers should still look slightly soft when the cookies come out of the oven.
  • Store cooled cookies in an airtight container at room temperature.

Nutrition

Find it online: https://yumfamilyrecipes.com/chewy-pumpkin-cookies-with-brown-butter-and-maple/