Step 1: Brown the Butter
- Brown the Butter:
- In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and gives off a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- Remove the butter from the heat and pour it into a heatproof bowl. Let it cool for about 10-15 minutes.
Step 2: Mix the Wet Ingredients
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the cooled brown butter, pumpkin puree, brown sugar, granulated sugar, and maple syrup until smooth and combined.
- Add the egg yolk and vanilla extract and whisk again until smooth.
Step 3: Combine Dry Ingredients
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 4: Combine Wet and Dry Ingredients
- Form the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Chill the Dough
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to help firm up the dough and enhance the flavors.
Step 6: Bake the Cookies
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape and Bake:
- Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets about 2 inches apart. Slightly flatten the dough balls with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: Make the Maple Glaze (Optional)
- Prepare the Maple Glaze:
- In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to create a smooth, pourable glaze. You can also add a pinch of cinnamon for extra flavor.
- Drizzle the glaze over the cooled cookies or dip the tops of the cookies into the glaze for a sweeter touch.
Tips for Success
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices.
- Brown Butter: Browning the butter adds a deep, nutty flavor to the cookies, but be careful not to let it burn. Watch it closely as it changes color.
- Chill the Dough: Chilling the dough helps to keep the cookies from spreading too much and enhances their chewy texture.
- Maple Glaze: The glaze is optional but adds a delightful sweetness and maple flavor that pairs perfectly with the pumpkin and spices.
Conclusion
These Chewy Brown Butter Maple Pumpkin Cookies are the ultimate fall treat! With their warm, spiced flavors, nutty brown butter, and sweet maple glaze, these cookies are sure to become a seasonal favorite.
Enjoy these delicious cookies with a warm cup of coffee or tea on a crisp autumn day!