Name: Brown Sugar Maple Pumpkin Butter Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 sticks salted butter; 1 cup dark brown sugar; 1/2 cup pumpkin butter; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon sea salt; 1 1/4 cups dark or semi-sweet chocolate chips; 1/2 cup finely diced pecans (optional); 2 tablespoons maple syrup; 4 tablespoons salted butter; 1/3 cup maple syrup; 3/4 – 1 cup powdered sugar; Pinch of flaky sea salt

Ingredients

2 sticks salted butter

1 cup dark brown sugar

1/2 cup pumpkin butter

1 large egg, at room temperature

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon sea salt

1 1/4 cups dark or semi-sweet chocolate chips

1/2 cup finely diced pecans (optional)

2 tablespoons maple syrup (for coating)

4 tablespoons salted butter (for glaze)

1/3 cup maple syrup (for glaze)

3/4 – 1 cup powdered sugar (for glaze)

Flaky sea salt (for finishing)

Instructions

Step 1: Preheat your oven to 350° F and line two baking sheets with parchment paper.

Step 2: In a small saucepan over medium heat, melt 2 sticks of butter until it begins to brown, about 3 to 4 minutes. Remove from heat and transfer to a heatproof bowl to cool slightly.

Step 3: Add the dark brown sugar, pumpkin butter, egg, and vanilla extract to the browned butter. Beat together until creamy and smooth.

Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt. Gradually fold the dry ingredients into the wet mixture until combined. Stir in the chocolate chips and pecans if using.

Step 5: Roll the dough into tablespoon-sized balls and place them about 3 inches apart on the prepared baking sheets.

Step 6: Lightly spoon maple syrup over each dough ball and gently roll to coat evenly. Use just enough syrup for a light glaze—too much can make the dough too wet.

Step 7: Bake the cookies for 12 to 15 minutes, until the edges have just set but the centers remain slightly doughy. Let cookies cool on the baking sheet to finish cooking and firm up.

Step 8: If you notice your cookies spreading too much during baking, freeze the dough balls for 20 to 30 minutes before baking.

Step 9: To make the optional glaze, melt 4 tablespoons salted butter with 1/3 cup maple syrup in a small saucepan over medium heat. Remove from heat and whisk in 3/4 to 1 cup powdered sugar and a pinch of salt until smooth.

Step 10: Drizzle the glaze over cooled cookies and finish with a sprinkle of flaky sea salt. Enjoy!

Tips & Variations

For a nut-free version, simply omit the pecans or substitute with pumpkin seeds.

Using room temperature egg helps the dough come together more smoothly.

Adjust the powdered sugar in the glaze to your preferred sweetness and thickness.

Chilling the dough before baking helps prevent spreading and gives a thicker cookie.

Try swapping semi-sweet chocolate chips for white chocolate or butterscotch chips for a different twist.

FAQs

Can I use canned pumpkin instead of pumpkin butter?

Pumpkin butter is thicker and sweeter than canned pumpkin, so using canned pumpkin will change the texture and flavor. If substituting, reduce other liquids and consider adding extra brown sugar for sweetness.

How do I prevent the cookies from spreading too much?

Make sure your dough is chilled before baking, and avoid adding too much maple syrup when coating the dough balls. Freezing the dough for 20-30 minutes before baking can help maintain their shape better.