Introduction
Welcome to a delightful recipe for Chewy Brown Butter Maple Pumpkin Cookies. These cookies are the perfect combination of warm fall flavors, featuring rich brown butter, sweet maple syrup, and comforting pumpkin. Whether you’re baking for a cozy night in or a festive gathering, these chewy cookies are sure to be a hit. Let’s dive into the details of how to make these delicious treats!
Ingredients
To create these Chewy Brown Butter Maple Pumpkin Cookies, you will need the following ingredients:
1. 1 cup unsalted butter
2. 1 cup light brown sugar
3. 1/2 cup granulated sugar
4. 1/4 cup pure maple syrup
5. 1 large egg
6. 1 teaspoon vanilla extract
7. 1/2 cup pumpkin puree
8. 3 cups all-purpose flour
9. 1 teaspoon baking soda
10. 1/2 teaspoon salt
11. 1 teaspoon ground cinnamon
12. 1/2 teaspoon ground nutmeg
13. 1/4 teaspoon ground cloves
14. 1/4 teaspoon ground ginger
15. Optional: 1 cup chocolate chips or chopped nuts for added texture
Steps
1. In a saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Be careful not to burn the butter. Allow the brown butter to cool slightly.
2. In a mixing bowl, combine the brown butter, brown sugar, granulated sugar, and maple syrup. Mix until well combined.
3. Add the egg, vanilla extract, and pumpkin puree to the mixture. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips or nuts, if desired.
6. Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Scoop dough onto the baking sheet, leaving space between each cookie for spreading.
9. Bake for 12-15 minutes until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations
There are endless ways to customize these Chewy Brown Butter Maple Pumpkin Cookies to suit your preferences:
– Substitute the chocolate chips with white chocolate chips or butterscotch chips for a different flavor profile.
– Add a sprinkle of sea salt on top of each cookie before baking for a sweet and salty contrast.
– Mix in dried cranberries or raisins for a fruity twist.
– For a nutty crunch, use chopped pecans, walnuts, or almonds in place of the chocolate chips.
Tips
Follow these tips to ensure your Chewy Brown Butter Maple Pumpkin Cookies turn out perfectly:
– Use fresh spices for the best flavor. Pumpkin spice can be used as a substitute for the individual spices listed.
– Chill the dough before baking to prevent the cookies from spreading too much in the oven.
– Store the cookies in an airtight container to maintain their chewy texture.
– These cookies are best enjoyed with a glass of cold milk or a warm cup of coffee.
Conclusion
In conclusion, these Chewy Brown Butter Maple Pumpkin Cookies are a delightful treat that captures the essence of fall in every bite. With a perfect balance of flavors and a chewy texture, these cookies are sure to become a favorite in your baking repertoire. Whether you’re a seasoned baker or just starting out, this recipe is a must-try for any pumpkin lover. Enjoy the warmth and comfort of these delicious cookies with friends and family!
FAQs
Q: Can I use margarine instead of butter in this recipe?
A: While you can use margarine as a substitute, the flavor profile of the cookies may vary slightly.
Q: How long do these cookies stay fresh?
A: When stored properly in an airtight container, these cookies can stay fresh for up to 5 days.
Q: Can I freeze the cookie dough for later use?
A: Yes, you can freeze the cookie dough for up to 3 months. Simply shape the dough into balls and freeze them on a baking sheet before transferring to a freezer-safe bag.
Chewy Brown Butter Maple Pumpkin Cookies
Delightful chewy cookies that combine warm fall flavors of rich brown butter, sweet maple syrup, and comforting pumpkin. Perfect for a cozy night in or a festive gathering.
Ingredients
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1 cup unsalted butter
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1 cup light brown sugar
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1/2 cup granulated sugar
-
1/4 cup pure maple syrup
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1 large egg
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1 teaspoon vanilla extract
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1/2 cup pumpkin puree
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1 cup chocolate chips or chopped nuts for added texture
Directions
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In a saucepan, melt the butter over medium heat until golden brown and fragrant. Allow it to cool slightly.
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In a mixing bowl, combine brown butter, brown sugar, granulated sugar, and maple syrup. Mix well.
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Add egg, vanilla extract, and pumpkin puree to the mixture. Mix until smooth.
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In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
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Gradually add dry ingredients to wet ingredients, mix until dough forms. Fold in chocolate chips or nuts.
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Cover the dough and refrigerate for at least 30 minutes.
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop dough onto the baking sheet, leaving space between each cookie.
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Bake for 12-15 minutes until edges are golden brown. Cool on baking sheet before transferring to a wire rack.
