Description
Say hello to your new favorite fall cookie! With browned butter, pure maple syrup, and pumpkin purée, these chewy delights are everything autumn should taste like—cozy, rich, warmly spiced, and just a little unexpected. Crisp edges give way to soft, tender centers with every bite. Whether you’re gifting them, devouring them with cider, or sneaking one for breakfast (no judgment), these cookies bring joy. Mix up a double batch and share the love—your oven’s about to smell incredible.
Ingredients
-
2 cups (440g) unsalted butter
-
3 cups (560g) packed dark brown sugar
-
2 large egg yolks
-
6 tbsp pure maple syrup
-
2 tsp vanilla extract
-
⅔ cup (160g) pure pumpkin purée
-
4½ cups (560g) all-purpose flour
-
2 tsp baking soda
-
1 tsp baking powder
-
1 tsp salt
-
3 tsp pumpkin pie spice
-
1 tsp cinnamon
Coating:
-
4 tbsp brown sugar
-
4 tbsp granulated sugar
-
2 tsp cinnamon
Instructions
-
Brown the Butter (8–10 mins): Melt butter in a light saucepan, stirring until golden brown and nutty. Cool 15 mins.
-
Mix Wet Ingredients (5 mins): Combine cooled butter and brown sugar, then add yolks, maple syrup, vanilla, and pumpkin.
-
Add Dry Ingredients (5 mins): Whisk together flour, leaveners, salt, and spices. Fold into wet mix in batches.
-
Chill Dough (30–60 mins): Cover and refrigerate for best texture and shape.
-
Scoop & Roll (10 mins): Roll 1.5 tbsp dough balls in cinnamon-sugar mix. Space 2” apart on baking sheets.
-
Bake at 350°F (10–12 mins): Edges should look set, centers soft. Cool 5 mins on tray, then move to rack.
Notes
• Brown butter is non-negotiable—flavor gold!
• Use pure pumpkin, not pie filling
• Chill the dough = no cookie pancakes
• Store with a slice of bread to keep cookies soft for days
- Prep Time: 25 mins
- Cook Time: 10–12 mins per batch
Nutrition
- Calories: 180 cal Per Cookie
- Sugar: 15g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g