Description
These Brown Sugar Maple Pumpkin Butter Cookies are a delightful autumn treat combining rich browned butter, pumpkin butter, dark brown sugar, and warm spices. Soft and chewy with a hint of maple syrup and chocolate chips, they are perfect for cozy fall days. An optional maple glaze adds an extra layer of sweetness and shine, while the pecans bring a lovely crunch.
Ingredients
Scale
Cookie Dough
- 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
Maple Glaze (optional)
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4 – 1 cup powdered sugar
- Pinch of flaky sea salt
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350° F (177° C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Brownbutter and combine wet ingredients: In a small saucepan over medium heat, melt the 2 sticks of salted butter until it begins to brown and develop a nutty aroma, about 3-4 minutes. Be careful not to burn it. Remove from heat and transfer the browned butter to a heatproof bowl. Add the dark brown sugar, pumpkin butter, egg, and vanilla extract. Beat this mixture until creamy and well combined.
- Mix dry ingredients and combine with wet: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and sea salt. Gradually add these dry ingredients into the wet mixture, folding gently until just combined. Stir in the chocolate chips and pecans if using.
- Shape dough and coat with maple syrup: Roll the cookie dough into tablespoon-sized balls and space them about 3 inches apart on the prepared baking sheets. Spoon about a very light coat of maple syrup (approximately 2 tablespoons divided) over each dough ball, gently rolling it in the syrup to lightly coat. Be careful not to use too much syrup to avoid overly sticky cookies.
- Bake cookies: Bake the cookies for 12-15 minutes, until the edges are just starting to set but the centers remain soft and slightly doughy. Let the cookies cool on the baking sheet, where they will continue to cook slightly. If you notice the cookies spreading too much while baking, you can freeze the dough balls for 20-30 minutes before baking to help maintain their shape.
- Prepare the optional maple glaze: While the cookies bake, melt the 4 tablespoons of salted butter with 1/3 cup maple syrup over medium heat in a small pot. Remove from heat and whisk in 3/4 to 1 cup powdered sugar along with a pinch of flaky sea salt until the glaze is smooth and slightly thickened.
- Glaze and serve: Once the cookies have cooled slightly but are still warm, drizzle the maple glaze over each cookie. Allow the glaze to set briefly before serving. Enjoy your rich and flavorful fall-inspired cookies!
Notes
- For less spreading, chill dough balls in the freezer for 20-30 minutes before baking.
- The pecans are optional but add a nice crunch and complement the pumpkin and maple flavors.
- Use room temperature egg to ensure even mixing.
- Brown the butter carefully for a nutty flavor, but watch so it doesn’t burn.
- The glaze is optional but adds a delightful sweet finish and shine.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin butter cookies, maple syrup cookies, autumn cookies, browned butter cookies, chocolate chip cookies with pumpkin, fall dessert
