Couldn’t shorten the name because all of the ingredients deserve to shine.
Browned butter. Maple. Pumpkin. All in one soft & delicious cookie. These cookie may look simple but they’re pack with flavor in every single bite.
An elevated way to enjoy your pumpkin spice and in season from September to December, these are sure to wow your guests from spooky season to Christmas Day (and beyond).
Browned Butter. Browning butter is the process melting cooking butter to create a toasted and nutty flavor. In short, you’re adding an additional layer of flavor. For more on browning butter, read here.
Maple Butter. Sometimes interchangeably referred to as Maple Cream, but not Maple syrup. Maple butter is pure maple syrup whipped up into a creamy texture. This will make your cookies fluffier than the traditional syrup. Using syrup will give you similar flavor but not texture.
Maple Browned Butter Pumpkin Cookies
Ingredients:
- 1 cup of butter, browned
- 3/4 cup of dark brown sugar
- 1 egg
- 2 TBSP of pumpkin pie spice
- 1/4 cup of maple butter
- 3/4 cup of pumpkin purée
- 1 TSP of baking powder
- 1 TSP of vanilla extract
- 1/2 TSP of salt
- 4 cups of flour
- 1/4 cup of granulated sugar
- Brown butter. Heat sauce pan at low- medium heat.
- Add 1 cup of butter and melt.
- Stir frequently until butter turns from yellow to light brown.
- Remove from sauce pan and allow to cook for about 30 minutes.
- Combine wet ingredients. Combine cooled browned butter with dark brown sugar.
- Mix browned butter and sugar. Add egg, maple butter and pumpkin puree. Mix until fully incorporated.
- Combine dry ingredients. In a separate bowl, combine flour, baking powder, pumpkin spice, and salt. Mix until fully incorporated.
- Combine. Slowly combine flour mixture to wet ingredients until fully incorporated.
- Bake. Pre-heat oven to 350. Use a spoon (like an ice cream scooper) to create equal sized balls.
- Bake at 350 for 20 minutes for a chewy and soft cookies.
- Serve & enjoy!
gabrielle in the kitchen 