Chewy Brown Butter Maple Pumpkin Cookies

Ingredients:

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup pure maple syrup
• 1 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Directions:

1. In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and let cool to room temperature.
2. In a large mixing bowl, combine the cooled brown butter, granulated sugar, brown sugar, and maple syrup. Mix until well combined.
3. Add the pumpkin puree, egg, and vanilla extract. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Cover the dough and refrigerate for at least 1 hour, or until firm.
7. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Chilling Time: 1 hour | Total Time: 1 hour 27 minutes

Kcal: 150 kcal per cookie | Servings: 24 cookies