Brown Butter and Maple Chewy Pumpkin Cookies
Ingredients:
For the Brown Butter:
1 cup unsalted butter (2 sticks)
For the Cookies:
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans or walnuts (optional)
1/2 cup white or semisweet chocolate chips (optional)
1/4 cup pure maple syrup (for drizzling, optional)
Directions:
Brown the Butter:
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. This usually takes about 5-7 minutes. Remove from heat and let cool slightly.
Prepare the Cookie Dough:
In a large mixing bowl, combine the brown sugar and granulated sugar. Add the slightly cooled brown butter and mix until well combined.
Stir in the pumpkin puree, egg, and vanilla extract until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If desired, fold in the chopped pecans or walnuts and chocolate chips.
Chill the Dough:
Cover the cookie dough and refrigerate for at least 1 hour to help the cookies hold their shape during baking.
Bake the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Be careful not to overbake; the cookies will continue to firm up as they cool.
Finish and Serve:
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
If desired, drizzle the cooled cookies with pure maple syrup for an extra touch of maple flavor.
Prep Time: 15 minutes | Cook Time: 10-12 minutes per batch | Total Time: 1 hour 25 minutes (including chilling)
Kcal: Approximately 150 kcal per cookie (based on 24 cookies) | Servings: 24 cookies
