Introduction
These Brown Butter and Maple Chewy Pumpkin Cookies are a delightful fall treat, combining the rich flavors of browned butter, sweet maple syrup, and warm spices with the soft, chewy texture of pumpkin. Perfect for enjoying with a cup of coffee or sharing with friends and family, these cookies capture the essence of autumn in every bite.
Overview of the Recipe
This recipe involves browning butter to enhance its nutty flavor, which is then combined with pumpkin puree, maple syrup, and warm spices like cinnamon and nutmeg. The dough is chilled briefly before being baked into soft, chewy cookies that are lightly crisp around the edges and perfectly spiced. With a prep time of 15 minutes and a baking time of 15 minutes, you can have a batch of 24 delicious cookies ready in just 30 minutes.
Ingredients
For the Cookies:
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup
Instructions
1. Brown the Butter:
- In a medium saucepan, melt the unsalted butter over medium heat.
- Continue cooking the butter, stirring frequently, until it turns a rich golden brown and develops a nutty aroma. This process usually takes about 5-7 minutes.
- Once browned, remove the saucepan from the heat and allow the butter to cool slightly.
2. Mix the Dry Ingredients:
- In a medium-sized mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of salt.
- Set this mixture aside for later.
3. Mix the Wet Ingredients:
- In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1 large egg, 2 teaspoons of vanilla extract, and 2 tablespoons of maple syrup.
- Stir the ingredients together until smooth and well combined.
4. Add the Browned Butter:
- Pour the cooled browned butter into the wet ingredients and mix thoroughly until fully incorporated.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until everything is combined and a soft dough forms.
6. Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps it firm up, making it easier to handle.
7. Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
8. Form and Bake the Cookies:
- Use a cookie scoop or a spoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
9. Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy the warm, chewy goodness of these fall-inspired cookies.
Pairing and Serving Suggestions
These Brown Butter and Maple Chewy Pumpkin Cookies are perfect on their own, but they pair wonderfully with a warm beverage like coffee, tea, or hot chocolate. For an extra indulgent treat, enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream.
These cookies are ideal for fall gatherings, holiday parties, or as a comforting snack on a chilly day. They also make a great gift when wrapped in a festive box or tin.
Variations of the Recipe
1. Chocolate Chip Pumpkin Cookies:
Add 1 cup of chocolate chips to the dough for a delicious chocolatey twist.
2. Spiced Maple Glaze:
Drizzle the cooled cookies with a glaze made from powdered sugar, maple syrup, and a pinch of cinnamon for added sweetness and flavor.
3. Nutty Pumpkin Cookies:
Fold in 1/2 cup of chopped pecans or walnuts into the dough for a crunchy texture and nutty flavor.
4. Cranberry Pumpkin Cookies:
Mix in 1/2 cup of dried cranberries for a tart, fruity contrast to the sweet pumpkin and maple.
Health Benefits Notes
These cookies, while indulgent, do offer some nutritional benefits:
- Pumpkin: Pumpkin is rich in vitamins A and C, as well as fiber, which supports eye health and digestion.
- Browned Butter: Browning the butter adds depth of flavor without adding extra ingredients.
- Moderation: By making smaller cookies, you can enjoy a sweet treat in moderation.
For a lighter version, consider using whole wheat flour or reducing the amount of sugar.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree in place of canned. Just make sure the puree is well-drained and not too watery.
2. How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 2 months.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This can enhance the flavor and make the cookies even chewier.
4. Can I substitute the maple syrup with something else?
If you don’t have maple syrup, you can substitute it with honey or agave syrup, though the flavor will be slightly different.
5. How can I make these cookies vegan?
To make these cookies vegan, substitute the butter with a plant-based butter, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and ensure the sugar is vegan-friendly.
Conclusion
These Brown Butter and Maple Chewy Pumpkin Cookies are the perfect fall treat, combining the comforting flavors of browned butter, warm spices, and sweet maple syrup with the seasonal goodness of pumpkin. Easy to make and delicious to eat, these cookies are sure to become a favorite in your recipe collection. Enjoy them with a warm drink, share them with loved ones, or give them as a thoughtful homemade gift.