Description
These cookies are everything autumn should taste like—nutty brown butter, rich maple syrup, warm spices, and soft pumpkin packed into every chewy bite. Rolled in a cinnamon-sugar coating for a little sparkle and crunch, they’re impossible to eat just one.
Ingredients
Pumpkin Cookies:
2 cups (440g) unsalted butter
3 cups (560g) dark brown sugar, packed
2 large egg yolks
6 tbsp pure maple syrup
2 tsp vanilla extract
⅔ cup (160g) pumpkin purée
4 ½ cups (560g) all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 tsp pumpkin pie spice
1 tsp cinnamon
Cinnamon Sugar Coating:
4 tbsp brown sugar
4 tbsp granulated sugar
2 tsp cinnamon
Instructions
Brown the Butter: Melt butter in a saucepan over medium heat until golden and nutty. Cool slightly.
Mix Wet Ingredients: Combine browned butter with brown sugar, egg yolks, maple syrup, vanilla, and pumpkin purée.
Add Dry Ingredients: Stir in flour, baking soda, baking powder, salt, and spices. Mix until just combined. Chill dough for 30–60 minutes.
Make Coating: Mix sugars and cinnamon in a small bowl.
Shape & Coat: Scoop dough into balls and roll in the cinnamon-sugar mixture.
Bake: Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
- Prep Time: 20 minutes
- Chill Time: 45 minutes
- Cook Time: 12 mins
Nutrition
- Calories: 160 / Cookie
- Sugar: 14g / Cookie
- Fat: 8g / Cookie
- Carbohydrates: 21g / Cookie
- Protein: 2g / Cookie