Brown Sugar Maple Pumpkin Butter Cookies
Brown Sugar Maple Pumpkin Butter Cookies are the ultimate fall treat, combining the comforting flavors of brown sugar, pumpkin, and warm spices. With their golden-brown edges and soft, chewy centers, each cookie is a little piece of autumn bliss. Perfect for cozy gatherings or a sweet snack on chilly days, these cookies will fill your kitchen with an irresistible aroma that warms the heart. Enjoy them fresh from the oven or paired with your favorite hot beverage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup light brown sugar
- 1/2 cup pure maple syrup
- 1 cup canned pumpkin puree (100% pure)
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt until combined.
- In a large bowl, cream softened butter with brown sugar until fluffy (about 3–4 minutes).
- Stir in pumpkin puree and maple syrup until well blended.
- Gradually mix in dry ingredients until just combined; avoid overmixing.
- Scoop mounds of dough onto prepared baking sheets and bake for 10–12 minutes until edges are golden but centers remain soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added richness, consider using coconut sugar instead of brown sugar or mixing in chocolate chips for a delightful twist. Store cookies in an airtight container at room temperature for up to one week; reheat in the microwave for 10–15 seconds if desired.