Freshly Milled Brown Butter Maple Pumpkin Cookies

There’s something utterly charming about the cozy flavors of fall wrapped up in one delightful cookie. Brown butter, with its toasty, nutty notes, meets the warm sweetness of maple syrup and the mellow earthiness of pumpkin, encapsulating the perfect flavors of fall. Using fresh milled flour adds an extra layer of wholesome goodness and texture that can turn ordinary cookies into something quite special. The combination of warm spices, nutty brown butter, and the subtle sweetness of maple makes them perfect for fall afternoons or any time you want a cozy treat. If you’ve ever felt like your baking needed a little upgrade or a comforting twist, this recipe is a friendly kitchen adventure that might just become a new favorite. Whether you’re sharing with friends, taking to fall gatherings, or sneaking an extra one for yourself, these cookies are a great way to kick off the pumpkin season.

Course Dessert

Cuisine American

Keyword brown butter pumpkin cookies

Prep Time 30

Cook Time 14

Total Time 44

Servings cookies

Calories 174kcal

Ingredients

1 cup butter 230 grams
¾ cup brown sugar or coconut sugar 150 grams
1 egg yolk
½ cup maple syrup 158 grams
1 teaspoon vanilla
½ cup pumpkin puree 122 grams
3 3/4 cups freshly milled soft white wheat flour finely milled (431 grams)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon

Cinnamon Sugar Mixture:

⅔ cup sugar 133 grams
1 tablespoon cinnamon

Instructions

Brown the butter by melting it in a saucepan over medium heat, stirring it as it simmers for about 10-15 minutes. It will start to smell nutty and develop small brown flecks. Remove from the heat and refrigerate for 20-30 minutes, until it has cooled, but not hardened.
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine the cooled browned butter and brown sugar.
Add the egg, maple syrup, vanilla, and pumpkin puree.
Add the remaining ingredients and mix until just combined.
Refrigerate the dough for 20-30 minutes, until it gets a little bit firm. The dough will be soft, but shouldn’t be sticky.
Combine the cinnamon and sugar in a bowl.
Use a large cookie scoop to scoop out the dough, roll into balls with your hands, and roll in the cinnamon sugar mixture.
Bake for 12-14 minutes, until the cookies start to brown.

Nutrition