Chewy Pumpkin Cookies
Baked with brown butter, warm spices, and pure pumpkin...
Baked with brown butter, warm spices, and pure pumpkin, these are the ultimate warm and cozy cookies that are perfect for Fall.
Well… I feel like somewhere deep in my heart I decided to make a rule that I would never talk in deep explanation about the recipes I post here… And today I feel like semi-breaking that rule. You’ll be glad to make these too!
They are dense, chewy and flavor packed, with warm browned butter & maple. We’ve had them flying out of the *borrowed* lake house oven any chance we get it seems.
Now, the most important part to this recipe is actually browning the butter. This step alone adds so much flavor, don’t skip it!
This process takes about 10 minutes, but most of the time nothing really seems to be happening. The browning takes place at the very end, and it happens very fast. Just keep an eye on the butter and as soon as it starts to foam up, keep stirring until it turns a rich amber color. Don’t take it too far – The brown color will go from light to dark very fast, but you want to land somewhere in the middle. As soon as you start to see the butter turn brown, keep it over the heat for a few more seconds to take it a shade darker. Then, remove from heat and pour into a separate container. It’s important to pour it out of the hot pot as soon as you can to prevent it from browning any further. All the flavor is in the brown bits at the bottom of the pot, so don’t leave those out! Allow the browned butter to cool off completely before using. This will allow the dough to set up nicely when the time comes to scoop up!
(Pop in the fridge for about 20 minutes to speed up the process. DON’T let it solidify)
In a medium bowl, whisk all your dry ingredients together & in a separate large bowl, whip together your cooled browned butter and dark brown sugar until it looks like a wet sandy mixture. Then to your wet mixture, add the yolk, vanilla, maple syrup & pumpkin puree. Whip until combined. Once, combined, use a silicone spatula to fold in the dry ingredients.
Scoop up….
Then you’re ready to bake!
Chewy Pumpkin Cookies
Ready in 1 hour
Serves 12-14 cookies
Ingredients
1 cup butter
1 cup dark brown sugar
1 egg yolk
½ cup maple syrup
1 tsp vanillaÂ
â…“ cup pumpkin puree
2 ¼ all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp pumpkin pie spices
1 tsp cinnamon
Preparation
First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color.
Pour the butter into a measuring glass to ensure you have the right amount, scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
Preheat the oven to 350 F and line a large baking sheet
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
Add in all of the dry ingredients and use a rubber spatula to fold into the dough. *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 15-20 minutes until thickened. This can happen sometimes if the butter is too warmÂ
Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. *The dough will be very soft but not sticky.
Spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
Allow the cookies to cool, before digging in!