Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
Instructions
- Step 1: Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter is golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let cool slightly.
- Step 2: In a large bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, maple syrup, egg, and vanilla extract until well combined.
- Step 3: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the pumpkin puree until evenly distributed.
- Step 4: Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 2 hours) to prevent excessive spreading.
- Step 5: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Step 6: Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
- Gently warm a cookie in the microwave for 5-10 seconds to re-melt the butter and enhance the maple flavor.
- Serve these pumpkin cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful fall treat.
- Don't overmix the dough after adding the flour; a gentle hand ensures tender, chewy cookies instead of tough ones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American