These pumpkin cookies are unlike any other! They’re dense, chewy, and packed with so much flavor including brown butter and maple. With an added coating of brown sugar cinnamon, these cookies are bound to be your new favorite this fall. The dough also requires ZERO time in the refrigerator, so they’re quick and easy to make.
Tips for browning butter
The base of this recipe is rich brown butter. It adds so much flavor to these cookies and pairs perfectly with the warm spices and pumpkin. The very first step in this recipe is to brown the butter, so make sure you don’t skip it!
What is brown butter? Brown butter is exactly what is sounds like…butter that has been browned! It’s a process of melting butter over medium heat in order to separate the water from the milk solids. The solids sink to the bottom of the pot where they darken, roast, and brown. This short and simple process transforms the color and flavor of the butter from pale and mild to dark and nutty.
How do you brown butter? I have a whole post dedicated to the process of browning butter, but here are a few tips to ensure you get it just right:
- Have patience – The entire process takes about 10 minutes, but most of the time nothing really happens. The browning takes place at the very end, and it happens very fast. Just keep an eye on the butter and as soon as it starts to foam up, keep stirring until it turns a rich amber color.
- Don’t take it too far – The brown color will go from light to dark very fast, but you want to land somewhere in the middle. As soon as you start to see the butter turn brown, keep it over the heat for a few more seconds to take it a shade darker. Then, remove from heat and pour into a separate container. It’s important to pour it out of the hot pot as soon as you can to prevent it from browning any further.
- Scrape the pot – All the flavor is in the brown bits at the bottom of the pot, so don’t leave those out! When you’re pouring the butter into a measuring glass, make sure you scrape in the little brown specks.
- Expect less – The amount of butter you start out with is not the same amount you will end with. Expect to have just a bit less than 1 cup of browned butter as some of the liquid evaporates during the browning process.
How to achieve a chewy pumpkin cookie
Pumpkin cookies are SO delicious but SO tricky to get just right. Due to the amount of moisture in pumpkin, pumpkin cookies tend to be more light and fluffy rather than dense and chewy…which is how I like my cookies to be. It took quite a few tests, but here is what is needed to get a dense and chewy pumpkin cookie:
- Butter – Using melted butter is a great way to get a more dense cookie. With room temperature butter, air is whipped into the dough during the creaming process. But with melted butter, it’s nearly impossible to build up any air inside the dough.
- Flour – It’s important to strike perfect balance of butter and flour. Too much flour and the cookies won’t spread, too little and the cookies will turn oily and thin. To ensure you use the exact amount needed for these cookies, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it pacts it down into the cup which could leave you with 1/4 cup or more of added flour.
- Maple & Dark Brown Sugar – This is like a one two punch of these chewy cookies. These two add so much flavor to these cookies, while also building a strong and chewy texture. Dark brown sugar contains a higher amount of molasses than light brown sugar, so it builds a much more dense cookie. Paired with the maple syrup, the two help weigh down the cookie to stop it from puffing up.
Brown sugar cinnamon coating
The coating is optional, but it does add a touch of extra sweetness and texture to these cookies. It’s a simple combination of light brown sugar, granulated sugar, and cinnamon.
When the dough is ready, scoop each dough ball directly into the dish of the coating. The dough will be very soft, so use a light touch to toss it in the sugar. Gently form it back into a ball and place it on the baking sheet. Sprinkle a little extra coating on the very tops and bake.
How to tell when the cookies are done baking
The key to a dense and chewy cookie is to pull it out of the oven when the center still looks a bit underdone. You know they’re ready when the edges are flat and golden but the center is pale and puffed.
The residual heat will continue to bake the cookies outside of the oven and the centers will firm up and settle as they cool. In the end you’re left with wrinkly and chewy edges with a soft and tender center.
Troubleshooting your cookies
My cookies didn’t spread in the oven – 99% of the time, this is due to how you measured the flour. Like I mentioned earlier, always spoon the flour into your measuring cup and level it off with a flat edge. Don’t ever scoop directly into the flour container or shake it down/pack it in. This will give you way too much flour, thus creating a thick dough that won’t spread properly.
My cookies spread too much – Your butter may have been too hot when you added it to the dough. Make sure the brown butter is at room temperature before using. Also make sure it’s right between 3/4 cup and 1 cup. If there’s too much or too little, it can throw off the entire cookie.
Another issue could be with the pumpkin. I find that canned pumpkin can have a lot of variability. If you can, use Libby’s canned pumpkin. Otherwise, if you have trouble with these cookies, try placing the pumpkin in a bowl lined with paper towels. This will help absorb any excess liquid before adding to the dough.
Can I freeze the dough?
Yes, but the end result will leave you with a thicker cookie. Cover the dough and place it in the refrigerator for 1 hour. Once it’s firmed up a bit, scoop the balls into a freezer safe bag and freeze.
To bake, let the dough rest at room temperature for about 45 minutes. Then toss in the coating and bake.
How to store these cookies
Store the leftovers in an air tight container at room temperature. Make sure to stack them directly on top of each other as they tend to soften the longer they sit. If they’re arranged randomly, some of them will bend and warp in the container.
For more fall cookie recipes, check out my:
- Brown Butter Oatmeal Cookies
- Maple Snickerdoodles
- Pumpkin Cheesecake Cookies
- Vegan Pumpkin Cookies
- Salted Caramel Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Brown Butter Maple Pumpkin Cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make these pumpkin cookies here:
Brown Butter & Maple Chewy Pumpkin Cookies
- Total Time: 50 minutes
- Yield: 11–12 large cookies 1x
Description
Soft and chewy pumpkin cookies baked with brown butter and maple.
Ingredients
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1 1/2 cups (280g) dark brown sugar, packed
- 1 egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/3 cup (80g) pumpkin puree
- 2 1/4 cups (280g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
- Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
- Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
- Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
- Off to the side, mix together the coating ingredients in a small dish.
- Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
- Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
- Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
- Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
- Allow the cookies to cool, then dig in!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Keywords: pumpkin cookies, brown butter, pumpkin spice, chewy pumpkin cookies
Oh my gosh – these look incredible!! I can’t wait to give them a try this weekend – it’s just the thing to officially welcome fall in. 🙂
These cookies look amazing! Can’t wait to try them. I’ve become obsessed with everything pumpkin.
Soooo good. Made them yesterday and they will definitely be a seasonal tradition. Can’t wait to bring them to everyone I know!
★★★★★
Yay!! Thanks for sharing!
These look/sound utterly amazing, and I would love to send some to my bestie away at school! Do you think they would survive the 1-2 days in the mail and still taste okay? I found that pumpkin baked goods sometimes don’t last as long as regular cookies/muffins.
I’m sure they’d be fine! They get softer as they sit, so I’d just make sure to stack them directly on top of each other so they don’t bend.
SOOOO yummy! I let them sit in the frige for a bit so they would be bit doughy and they turned out amazing! super rich and amazing!
★★★★★
So yummy. I just finished making them and they were not cakey at all, just delicious. I used Sally’s Baking Addiction’s way to make pumpkin cookies, which involves blotting them to take some moisture out. They come out perfect every time! You cannot go wrong with brown butter. Ever,
★★★★★
Making them now! They taste amazing..very complex…I added some mini chocolate chips(love chocolate and pumpkin together)..
These are my go to fall cookies!
Thank you!!
★★★★★
These are amazing!! They’re kind of like a fall version of a gingersnap, but chewy. I usually fail at browning butter, but I followed your instructions and it worked! I’ll definitely be making these again…so delicious!
★★★★★
Loved it! These have a perfect texture and complex flavour, delicious!
★★★★★
These cookies look so yummy! Also, I love these photos! Where is the wood background from?
Hi there, is there anything I can substitute the pumpkin pie spice with?? These look delicious!!!
Take out the pumpkin pie spice and cinnamon and use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger 🙂
Have you tried making this GF/DF?
No I haven’t
I did mostly vegan today (still used normal butter) and GF. I used Pillsbury GF flour and a flax egg (a little less than a tblsp of flax and 3 not quite full tblsp of water, since it’s supposed to be just an egg yolk), and they were delicious! But I’ve not tried the completely normal recipe, so I’m not sure of the difference.
★★★★★
looks like you topped these with some salt, but there’s no mention of it in the recipe?
It’s completely optional and doesn’t make or break the cookies
Oh my goodness, I was obsessed even before I baked them. These are just the pumpkin cookies I’ve been looking for (not cake like)!
I made 10 big 2 oz cookies and 13 smaller (little less than an oz). I baked the smaller for about 8 minutes and that seemed perfect. Now to try not to eat them all before they finish cooling! !
Hey Jenna, just fyi if you write a cook book I’ll be your first customer.
Haha thanks so much!
These are literally the best cookies I’ve ever had in my life. My husband loved them too and he does not usually eat cookies! So so good! I can’t wait to try the dark chocolate banana bread! Your pumpkin bread is a huge hit in our home and I have shared that bread with my family and friends. It’s outstanding! So delicious! Thank you for these amazing recipes!
★★★★★
Oh so happy to hear this! Thank you!
Do you think using whole wheat flour will negatively affect the outcome? Anything else I should consider changing if I do use whole wheat flour? Thanks! Can’t wait to make these 🙂
I’m not sure as I haven’t tested it, but it may be worth a try
Thanks for the reply, I will report back if I do try. I may just try using half whole wheat, half AP. Thanks!
Is there any way of making these without the pumpkin puree? I’ve been looking for a fall themed brown butter cookie with pumpkin spice flavours, but pumpkin puree is very hard to come by here in Denmark and I won’t have time to prepare my own before I need the cookies!
You will need the pumpkin, but a great substitute is sweet potato puree. Otherwise, I recommend my brown butter oatmeal cookies.
I used Kabocha Squash and they turned out wonderful. It’s very similar to pumpkin. Cynde
★★★★★
Made these last night with a friend and they are AMAZING. Browning the butter is a game changer. Saving this recipe for a regular fall favorite. Already copied the recipe into the recipe book…thats when you know its good!
★★★★★
Would it be okay if I added chopped pecans or white chocolate chips?
Sure! Add about 1 cup
hi do you know if its neccesary to use maple syrup or if there are any substitues? Hard to find where I leave.
Thanks again
You could also use molasses or honey, but it may change the flavor of the cookies.
These are the best cookies I’ve ever made, and probably ever had! THIS is exactly the kind of cookie I like, chewy w some crispy edge and lots of flavor. Holy moly, that browned butter really makes them pop. Soooo dang good. Everyone do yourselves a favor And put these in your pumpkin Arsenal for life!!!
★★★★★
Hi,
I followed the recipe exactly as written and while the cookies were tasty, they weren’t as chewy as I hoped. They had the consistency of a black & white cookie. I made sure to spoon my flour into my measuring cups so I didn’t include too much. Any idea where I might’ve gone wrong?
Thanks!
Did you use a large cookie scoop or just a regular one? If the cookies were scooped too small, the cookies would have baked too long for their size.
I used a 1/4 cup to measure the dough. Should I go bigger next time?
Made these last night; they are AMAZING. So flavorful and perfect level of chewiness. You have the best recipes, everyone in my family agrees!! Can’t wait to try more brown butter recipes 🙂
★★★★★
THESE ARE THE BEST COOKIES IVE EVER HAD!!! Like fall snickerdoodles and so easy to make! I’m obsessed I’ve made them 3 times in 2 weeks! Thank you for this amazing recipe!
★★★★★
Simply a perfect cookie. Not having to haul out the Kitchen Aid stand mixer was a bonus! I guarantee these will become a highly requested treat from my family. Sent a double batch to my niece as a house warming treat. I am heading back to your website to scout out more recipes.
★★★★★
THE BEST COOKIES I HAVE EVER MADE! They were perfectly fluffy but chewy, and everyone of my friends and family that tried then seriously thought they were some of the best cookies they’ve had.
★★★★★
OMG these demanded a fist pump when I had the first bite – they turned out PERFECTLY!! I was having oven issues and was worried that they were sitting at room temp for a good 20 minutes after shaping, also I had to reshape almost all of them a couple times even after already rolling in the coating – but they turned out so delicious, perfectly chewy, beautiful just like a bakery’s and just the right amount of sweetness. Thank you for such a fool proof recipe!!G
★★★★★
Holy s*** these are sooooooo good. This recipe is definitely a keeper!
★★★★★
Haha yay! Thanks!
Wow these cookies are delicious with a great texture, and taste like something you’d buy from a bakery. Like another review said, they taste like a chewy ginger snap, or molasses cookie, only sweeter and lightly spiced. I made the recipe verbatim, and followed the detailed instructions for browning butter (my first time), and everything came out perfectly. My cookies look almost identical to the ones pictured here. I’ll be keeping this recipe! One question: my cookies did spread just a tiny bit more than yours look in the pictures, but my butter was plenty cooled (slightly chilled but not cold), and the rest of the ingredients were room temp and I used Libby’s pumpkin, and also baked them at the full 15 mins. Should I chill the batter for a second or bake them closer to 12 mins if I want the cookies slightly more plump? Thanks.
★★★★★
Hi! This is great to hear! First, if you’re baking them on a silpat, I’d recommend using parchment paper next time as I find cookies spread more on silpats. If you aren’t using that, then try chilling the dough for about 30 minutes before baking. Hope this helps!
I didn’t use a silpat or parchment last time- baked them right on the nonstick pan surface. I made them again tonight and this time I used parchment, and they totally came out like yours and didn’t spread too much. Guessing the parchment interrupts the conduction of heat juuust enough to slow the spread of the cookies! Thanks!
This is so good to know!! I made a second batch last night after the first batch spread out quite a bit! I’m glad I scrolled down to see this! Next time no silpat! Thanks!!
Jenna. I’m currently in middle of baking these ridiculously suer yummy cookies. If course I’ve already taste tested. So Delicious
Thankyou so much for sharing your beautiful recipe
Sue
I have to say, it’s rare to come across a really new and original cookie recipe, and I’ve been dying to try it but worried about family pickiness [‘pumpkin!’, ‘cinnamon!’ etc – forgive them, we are in the UK] but I finally went ahead and just woke my sleepy son up with a cookie before he had time to ask what it was and I hear a very loud ‘YUM’ from his room with which I can only concur, for they are absolutely yum. And so easy. Now I just have to manage to avoid their finding the leftover pumpkin puree in the fridge and putting two and two together… I shall call them Thanksgiving Cookies!
Perfectly crispy but gooey! Amazing!
★★★★★
These cookies are amazing. Such as easy recipe, and they came out perfectly. Crispy on the edges and so soft in the middle. I was worried I underbaked them, but they are just right. SO GOOD!
★★★★★
I just made these! They’re like the snickerdoodle’s dirty cousin. 😀 They’re sweet, spicy and nutty!
I can’t get good brown sugar here in the south, so I went with light from back home. It worked out well. I used a medium OXO cookie scoop; baked 12 mins and cool on tray 2.
Thank you very much for sharing!
★★★★★
Love that! Thanks for sharing!
Ohhh myyy gawddddd (Janice from Friends)! These cookies are absolutely incredible. I made them for Thanksgiving – my family kept raving about them. I’ve never had luck making a chewy pumpkin cookie until this recipe. It’s like a pumpkin snickerdoodle. They are big cookies, but so worth it!
★★★★★
Haha yay!! Thanks for sharing!
I just made a batch of these cookies. I used pumpkin puree that I had actually made from Halloween pumpkins. I used the puree to make dog treats, but was not sure how they would turnout in cookies. Well, they are amazing. I must say I did not understand the value of browned butter until I used it in this recipe. It really tastes great in this. The brown sugar also provided an amazing grainy, caramelized crunch that I love. Chewy in the center. It’s a keeper!
★★★★★
Ah yay! So happy to hear this!
I tried these with star anise instead of pumpkin spice and they turned out great! Will defenitely make them again! Eline from Norway ❤
Amazing! I was actually looking for a molasses cookie recipe, but stumbled across these. I’m so happy I did! They were soooooo delicious. The perfect mix of cozy and chewy. Everyone loved them and I can’t wait to make them again. Thank you for sharing this recipe and I’m excited to try your other ones 🙂
★★★★★
Yay! Thanks for sharing!
Stop what you’re doing and make these cookies! They are absolutely incredible. I have made them at least 5 times over the past few months and they’re a hit each time. My new favorite cookie!!
★★★★★
Aw yay! So happy to hear this!
This is one of my favorite recipes! I have made it numerous times and I do not get tired of eating the cookies! I freeze them in pre-measured balls so all I have to do it put them in the oven when I eat dinner and I have fresh hot cookies as a treat after!
This past time that I made the cookies, for some reason they didn’t fluff when I cooked them. They flattened out and had weird ripples around the end and were crunchy. Could this be because of the butter??
★★★★★
If you baked from frozen, it could just be that the centers weren’t thawed enough before baking. This would cause the edges to melt rapidly, causing those rippled and crispy edges. But I’m glad you enjoy the recipe!
This recipe is perfection. Mailed a batch to my bestie while recovering from surgery and to kick-off pumpkin season
★★★★★
Aw yay! I hope she’s doing well!
This looks so good! I love all the cozy, fall flavors packed into one!
Thanks for sharing! Does it keep long?
These cookies are INCREDIBLE. Will certainly be making these again. Yum, yum, yum!
★★★★★
Hi, I haven’t made this recipe yet, but I’m looking forward to it since it doesn’t call for any wacky ingredients that I don’t already have (unlike a lot of recipes).
You emphasize making sure to measure the flour by spooning it in… this is an interesting approach, but can you just tell us instead how many grams of flour to use so that we aren’t guessing? I feel like that would be easier for both the recipe creator AND the people recreating it.
Just a thought…
The grams of flour are already listed in the ingredients 🙂
I just polished off my first cookie from a fresh batch of this recipe. These cookies are phenomenal. They’ve got the perfect amount of chew that I love in a cookie and the flavors are so warm and wonderful. I’ve always been so frustrated by the cake-like nature of most pumpkin cookies so I’m thrilled to have found this recipe! Yum!
★★★★★
Yay! So glad to hear!
Love these cookies! Just made them, will definitely make them again!
No way did you come up with a pumpkin cookie that doesn’t turn out like bread! I am sooooo happy to have found this recipe! I made these tonight and they are unbelievably good, and I cannot wait to make another batch of these for friends and family. 10/10 from me! Thank you!!
★★★★★
Yay! Thanks for sharing!
These cookies were so delicious, brown butter anything is just so yummy. Thank you for sharing!
Hey! That cookies are incredibly good! But there is one little problem – I prefer use only 180g of brown sugar, because 280g is too sweet for me. But they don’t look like yours. I know, that is my fault, but can I do something (without adding extra sugar) for fix this problem and had chewy, “spready” cookies like yours? Thank you! 🥺🤎
★★★★★
These were awesome! Loved the flavor combos. Thanks for the advice to not freeze these for the same texture. I always love to know what can be made ahead and baked later.
★★★★★
These look amazing! I have a question–I’m intending on making these along with another recipe that requires brown butter. While I feel like it would be much easier to brown all the butter at the same time, I’m not sure what to do about measurements since the butter reduces, so if I put in 1 1/2 cups of butter (the other recipe requires 1/2 cup), and then take out 1 cup of brown butter for these cookies, I won’t have enough for the other recipe. Should I just attempt to divide it proportionally, subject myself to making brown butter twice in one day, or do you have any other suggestions on how I can do this without screwing up the butter?
I would add a couple extra tablespoons of butter to the overall total and then measure out each amount (after browned) for each recipe to make sure you have the right amount of brown butter for both!
A new favorite; thank you! We grow pumpkins and I am always looking for new things to do with what we grow. This one is a keeper!
★★★★★
Oh so fun! Thanks for sharing!
So delicious I used maple butter instead of the syrup and added just a touch more pumpkin and spices. Absolutely perfect fall dessert. The pumpkin flavor is not overpowering and the taste of the browned butter and maple really shines through.
★★★★★
THE BEST cookie I’ve ever made!!!
★★★★★
These are so amazing. I have made three batches since finding this recipe and I always get compliments. The maple syrup and the brown butter flavors are just perfect for the fall! Thank you for sharing this great recipe.
A quote from my discerning gourmand friend: “these cookies are stupid good”
★★★★★
Haha love that! Thank you!
I am very excited to try this recipe. My children are baking for seniors at a local nursing home. My individual cookie bags are not big enough to hold the cookie as written. If we halved the cookie size to 2TBSP what would you suggest decreasing the baking time to? This recipe is exactly what I had in mind, so excited to test the results! Thanks!
I would start about 8-10 minutes!
WOW, these are amazing in every way! They are reminiscent of snickerdoodles ….but so much better IMO. I made them with my girls last night and boy these were a hit with the whole family!! Chewy on the outside, tender on the inside. We added a pinch of ginger to ours. Cant wait to make another batch. Thanks so much for sharing this top notch recipe !
★★★★★
I love these cookies!! So happy I came across the recipe- I was looking for something different for a fall cookie. This hit all the fall flavor notes! Shared the first batch with neighbors with some spike spiced apple cider and WHOA! I will be keeping and sharing this recipe- they were a big hit! Thank you!
SO good! The only negative is that the recipe made too many cookies and I can’t stay away from them!
★★★★★
These cookies are amazing! A little too sweet for baking at home for me, but they taste just out of a bakery. Chewy and crispy on the edges. I used 1 1/4c brown sugar. Mine took 18 min. Incredible, delicious cookies!
★★★★★
Jenna,
I have followed you on Instagram for a while but today was finally the day I decided to try one of your recipes. I happened to have about 1/3 cup of pumpkin purée left over from a different recipe, and I remembers you had shared this recipe on your stories so I came to the blog to search it up and see if I had the ingredients. I honestly very rarely leave reviews but I had to let you know that this is absolutely my new favorite recipe!!! These are soooo freaking good! My only regret is not having more pumpkin on hand to make an extra batch or two. I will definitely be making more soon!
★★★★★
Aw yay! Thanks for sharing!
Just made these and omg they are so pretty and yummy. Super easy to make too! I used a smaller cookie scoop and baked them for 8 min.
★★★★★
Wow! I made these today. Thank you so much for one of the best cookie recipes I’ve ever made. They will definitely be one of my fall go to treats. Delicious!
★★★★★
I love pumpkin! Make my own purée… and always looking for recipes in which to use. These cookies are amazing! Thanks for the recipe. First time making brown butter too … I did use the mixer for everything up to adding the dry ingredients. Will continue to do that and next time will add some pecans and maybe some chocolate chips!
★★★★★
I’ve made these multiple times now and they’re such a hit! I would describe them as “fall in a cookie”. 10/10 will be making again
★★★★★
Love that! Thanks for sharing!
I made these this weekend and my husband said they might be the best cookies he’s ever had!
★★★★★
This recipe sounds delicious and I look forward to making them. Am going to double the recipe and wondered if I can freeze the cookies. Thanks
I would recommend freezing the scooped dough rather than the baked cookies 🙂
What great cookies!! Thank you. We put ice cream between two cookies and: Nirvana
★★★★★
Sounds amazing!
These cookies were AMAZING. My husband loves them and I can’t keep my hands off of them. Not making it to Thanksgiving. This recipe is a keeper!
★★★★★
Yay! Thanks for sharing!
Some of the best cookies I’ve ever made! It was my first time browning butter and it went so well! Thank you for this recipe.. I can’t wait to share them!
★★★★★
Wow! Thanks for sharing!
1 word……. YummO 🙃
First time making these little tasty treats, this will become a staple cookie for the
holidays. Love the chewy goodness and rich buttery flavor, with soft hints of pumpkin spice 🧡
★★★★★
This recipe is amazing, I’ve made it thrice since finding it a month ago. Everyone who tries it falls in love, the brown butter adds so much to this cookie, 10/10 must try.
★★★★★
Ah yay! Thanks for sharing!
Perfect Thanksgiving dessert. Was skeptical when I saw how wet the dough was, but they were absolutely perfect!
★★★★★
These cookies have made me famous at church and every event I take them. I don’t roll them and add ground cayenne. This way they aren’t too sweet and the spices are the star. Everyone loves them. Thank you for sharing.
★★★★★
Oooh sounds delicious!
Wow! Fantastic recipe. Thank you for the detailed one about how to brown the butter. I don’t bake from scratch often (I find it a bit intimidating) but your cookies looked so good I had to try. So glad I did! Thank You!
★★★★★
Yay! Thank you!
Hi Jenna,
Is it possible to refrigerate the dough and bake the cookies the next day?
Thanks!
It is! They just probably won’t bake as even so if you’re in it just for the taste, you can definitely refrigerate 🙂 I recommend scooping the dough, covering, and chilling.
Can I make the dough ahead of time and refrigerate? Cook them the following day. Thanks
You can they just probably won’t bake as even! But they’ll still taste great. I recommend scooping, covering, and chilling.
This was my first time using brown butter and I followed the link you listed on how to make it – and I made it perfectly. My partner and I are crying over how good these cookies are. 11/10 would tell anyone to make these.
★★★★★
Tears of joy hopefully! Thanks for sharing!
OMGOODNESS !!!!
Best Cookies Ever
I didn’t have unsalted butter so used salted. And didn’t have Pure maple syrup so used Blue Agave. I also Added a little sea salt to the top before baking.
Seriously Amazing Cookies!
★★★★★
Excellent recipe…will be repeated year after year. Such deep flavors and fantastic texture.
★★★★★
These are the BEST cookies. I’ve made them three times in only two weeks, my family can’t get enough.
★★★★★
Hello! I love these cookies, they are amazing! However, the last few batches have come out very flat. Any thoughts?
★★★★★
It could be that the dough wasn’t thoroughly mixed or the dough softened too much at room temperature while the other batches baked. I suggest chilling the dough in between baking 🙂