Chewy Brown Butter Maple Pumpkin Cookies Recipe

Posted by Sophia

Introduction:

If you’re looking for a warm, comforting, and perfectly spiced fall dessert, these Chewy Brown Butter Maple Pumpkin Cookies are the ideal choice. The combination of browned butter, pumpkin puree, and maple syrup creates a rich and chewy texture with an irresistible nutty flavor. These cookies are not only perfect for autumn but can be enjoyed year-round whenever you’re craving something cozy and sweet.

In this article, we’ll dive deep into the recipe, explore its ingredients and variations, and offer serving suggestions. Let’s get started with making this delicious treat!

Overview of the Recipe

The Chewy Brown Butter Maple Pumpkin Cookies combine the best fall flavors into a single bite. The key to this recipe is the brown butter, which adds a toasty and slightly nutty flavor, perfectly balancing the sweetness of the pumpkin and maple syrup. These cookies have a soft, chewy center with crispy edges, making them an irresistible treat for cookie lovers.

With a short prep time and a simple ingredient list, this recipe is easy to follow and delivers delectable results that are sure to please any crowd. Whether you’re baking for a fall gathering, Thanksgiving, or just a weeknight treat, these cookies are a must-try.

History and Origin

Pumpkin-based desserts have long been a staple in American autumnal cuisine, with pumpkin pie being one of the most iconic. Pumpkin puree, derived from squashes native to the Americas, became popular in the late 19th century. Maple syrup, another classic North American ingredient, pairs beautifully with pumpkin, creating a perfect harmony of flavors.

Brown butter, on the other hand, is a French technique called “beurre noisette,” meaning hazelnut butter due to its rich aroma and nutty flavor. Incorporating it into a classic American cookie recipe elevates the flavor profile, combining the best of both worlds. This recipe embraces these rich traditions to create a modern-day favorite: Chewy Brown Butter Maple Pumpkin Cookies.

Ingredients:

Before you begin, gather the following ingredients for this recipe:

Wet Ingredients:

  • 1/2 cup unsalted butter (browned)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree (unsweetened)
  • 1/4 cup pure maple syrup (preferably Grade A)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions:

Step 1: Prepare the Brown Butter

  • Begin by melting 1/2 cup of unsalted butter in a medium saucepan over medium heat.
  • Stir the butter occasionally, allowing it to foam, then cook it for about 4-6 minutes until it turns a deep golden brown and gives off a nutty aroma.
  • Remove the pan from the heat and let the butter cool for a few minutes. This browning process adds a rich, caramel-like flavor to the cookies.

Step 2: Mix the Wet Ingredients

  • In a large bowl, combine the cooled brown butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Whisk until fully incorporated.
  • Add in 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1 large egg yolk, and 1 teaspoon vanilla extract. Mix until the wet ingredients form a smooth and even consistency.

Step 3: Combine the Dry Ingredients

  • In a separate bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.
  • Gradually add the dry ingredients into the wet ingredients, stirring gently to combine. Avoid overmixing, as it can make the cookies tough.

Step 4: Chill the Dough

  • Once the dough is fully mixed, cover it with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps enhance the flavors and makes the cookies easier to shape.

Step 5: Preheat the Oven

  • While the dough is chilling, preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.

Step 6: Shape and Bake the Cookies

  • Using a tablespoon or a small cookie scoop, scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  • Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving and Pairing Suggestions

These cookies are delicious on their own, but you can elevate your enjoyment with some creative pairings:

  • Milk or hot cocoa: A classic pairing with any cookie, a glass of cold milk or a warm mug of hot chocolate perfectly complements the rich flavors of these cookies.
  • Pumpkin-spice latte: Since these cookies have a pumpkin theme, they pair wonderfully with a homemade pumpkin-spice latte or even regular coffee.
  • Vanilla ice cream: Turn your cookie into a full dessert by sandwiching vanilla ice cream between two cookies for a fall-inspired ice cream sandwich.

Variations of the Recipe

  • Gluten-Free Version: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
  • Vegan Version: Use vegan butter and replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Add-ins: For extra texture and flavor, you can add 1/2 cup of chopped nuts (such as pecans or walnuts) or chocolate chips to the dough before baking.

Health Benefits Notes

While these cookies are a sweet treat, some ingredients offer health benefits:

  • Pumpkin: High in vitamins A and C, pumpkin is great for eye health and boosts the immune system.
  • Maple syrup: A natural sweetener that contains antioxidants and minerals like zinc and manganese.
  • Brown butter: Though high in fat, using unsalted butter in moderation can add richness and is a better option compared to margarine.

However, it’s important to enjoy these cookies in moderation due to their sugar and butter content.

FAQs

1. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just make sure to allow it to soften slightly before scooping and baking.

2. Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. Bake them straight from frozen, adding 2-3 minutes to the baking time.

3. Why did my cookies turn out flat?

If your cookies spread too much, it could be because the butter was too warm when you mixed the dough. Chilling the dough for at least 30 minutes helps prevent this. Also, check your baking soda’s freshness.

4. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can. Just make sure to cook and puree the pumpkin until it reaches the same consistency as canned puree.

Conclusion

Chewy Brown Butter Maple Pumpkin Cookies are a delightful fall dessert that combines rich, warm flavors in every bite. The nutty brown butter, sweet maple syrup, and spiced pumpkin come together perfectly, creating a soft yet chewy cookie with crispy edges. Whether enjoyed on their own or paired with a cup of coffee or milk, these cookies are a must-try. With simple ingredients and easy-to-follow steps, you’ll be able to bake a batch of these delicious cookies in no time.

Chewy Brown Butter Maple Pumpkin Cookies Recipe

by

Introduction:

If you’re looking for a warm, comforting, and perfectly spiced fall dessert, these Chewy Brown Butter Maple Pumpkin Cookies are the ideal choice. The combination of browned butter, pumpkin puree, and maple syrup creates a rich and chewy texture with an irresistible nutty flavor. These cookies are not only perfect for autumn but can be enjoyed year-round whenever you’re craving something cozy and sweet.

In this article, we’ll dive deep into the recipe, explore its ingredients and variations, and offer serving suggestions. Let’s get started with making this delicious treat!

Overview of the Recipe

The Chewy Brown Butter Maple Pumpkin Cookies combine the best fall flavors into a single bite. The key to this recipe is the brown butter, which adds a toasty and slightly nutty flavor, perfectly balancing the sweetness of the pumpkin and maple syrup. These cookies have a soft, chewy center with crispy edges, making them an irresistible treat for cookie lovers.

With a short prep time and a simple ingredient list, this recipe is easy to follow and delivers delectable results that are sure to please any crowd. Whether you’re baking for a fall gathering, Thanksgiving, or just a weeknight treat, these cookies are a must-try.

History and Origin

Pumpkin-based desserts have long been a staple in American autumnal cuisine, with pumpkin pie being one of the most iconic. Pumpkin puree, derived from squashes native to the Americas, became popular in the late 19th century. Maple syrup, another classic North American ingredient, pairs beautifully with pumpkin, creating a perfect harmony of flavors.

Brown butter, on the other hand, is a French technique called “beurre noisette,” meaning hazelnut butter due to its rich aroma and nutty flavor. Incorporating it into a classic American cookie recipe elevates the flavor profile, combining the best of both worlds. This recipe embraces these rich traditions to create a modern-day favorite: Chewy Brown Butter Maple Pumpkin Cookies.

Ingredients:

Before you begin, gather the following ingredients for this recipe:

Wet Ingredients:

  • 1/2 cup unsalted butter (browned)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup pumpkin puree (unsweetened)
  • 1/4 cup pure maple syrup (preferably Grade A)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions:

Step 1: Prepare the Brown Butter

  • Begin by melting 1/2 cup of unsalted butter in a medium saucepan over medium heat.
  • Stir the butter occasionally, allowing it to foam, then cook it for about 4-6 minutes until it turns a deep golden brown and gives off a nutty aroma.
  • Remove the pan from the heat and let the butter cool for a few minutes. This browning process adds a rich, caramel-like flavor to the cookies.

Step 2: Mix the Wet Ingredients

  • In a large bowl, combine the cooled brown butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar. Whisk until fully incorporated.
  • Add in 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1 large egg yolk, and 1 teaspoon vanilla extract. Mix until the wet ingredients form a smooth and even consistency.

Step 3: Combine the Dry Ingredients

  • In a separate bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt.
  • Gradually add the dry ingredients into the wet ingredients, stirring gently to combine. Avoid overmixing, as it can make the cookies tough.

Step 4: Chill the Dough

  • Once the dough is fully mixed, cover it with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps enhance the flavors and makes the cookies easier to shape.

Step 5: Preheat the Oven

  • While the dough is chilling, preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.

Step 6: Shape and Bake the Cookies

  • Using a tablespoon or a small cookie scoop, scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  • Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving and Pairing Suggestions

These cookies are delicious on their own, but you can elevate your enjoyment with some creative pairings:

  • Milk or hot cocoa: A classic pairing with any cookie, a glass of cold milk or a warm mug of hot chocolate perfectly complements the rich flavors of these cookies.
  • Pumpkin-spice latte: Since these cookies have a pumpkin theme, they pair wonderfully with a homemade pumpkin-spice latte or even regular coffee.
  • Vanilla ice cream: Turn your cookie into a full dessert by sandwiching vanilla ice cream between two cookies for a fall-inspired ice cream sandwich.

Variations of the Recipe

  • Gluten-Free Version: Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
  • Vegan Version: Use vegan butter and replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Add-ins: For extra texture and flavor, you can add 1/2 cup of chopped nuts (such as pecans or walnuts) or chocolate chips to the dough before baking.

Health Benefits Notes

While these cookies are a sweet treat, some ingredients offer health benefits:

  • Pumpkin: High in vitamins A and C, pumpkin is great for eye health and boosts the immune system.
  • Maple syrup: A natural sweetener that contains antioxidants and minerals like zinc and manganese.
  • Brown butter: Though high in fat, using unsalted butter in moderation can add richness and is a better option compared to margarine.

However, it’s important to enjoy these cookies in moderation due to their sugar and butter content.

FAQs

1. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Just make sure to allow it to soften slightly before scooping and baking.

2. Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. Bake them straight from frozen, adding 2-3 minutes to the baking time.

3. Why did my cookies turn out flat?

If your cookies spread too much, it could be because the butter was too warm when you mixed the dough. Chilling the dough for at least 30 minutes helps prevent this. Also, check your baking soda’s freshness.

4. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can. Just make sure to cook and puree the pumpkin until it reaches the same consistency as canned puree.

Conclusion

Chewy Brown Butter Maple Pumpkin Cookies are a delightful fall dessert that combines rich, warm flavors in every bite. The nutty brown butter, sweet maple syrup, and spiced pumpkin come together perfectly, creating a soft yet chewy cookie with crispy edges. Whether enjoyed on their own or paired with a cup of coffee or milk, these cookies are a must-try. With simple ingredients and easy-to-follow steps, you’ll be able to bake a batch of these delicious cookies in no time.

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