Brown Sugar Maple Pumpkin Butter Cookies

When autumn rolls in and the air smells like cinnamon and woodsmoke, there’s one cookie that perfectly captures that cozy, golden-hour feeling — Brown Sugar Maple Pumpkin Butter Cookies.

These cookies are soft, chewy, and loaded with everything you love about fall. The combination of brown sugar, pure maple syrup, and pumpkin butter creates an irresistible depth of flavor — rich caramel notes, a subtle nuttiness, and that perfect hint of pumpkin spice warmth.

Imagine biting into a cookie that’s slightly crisp on the edges but soft and melt-in-your-mouth in the center, with the comforting sweetness of maple and the cozy spice of pumpkin pie. Each batch smells like a hug — buttery, nostalgic, and wonderfully seasonal.

These cookies are perfect for:

• A cozy weekend bake
• Thanksgiving dessert platters
• Homemade gifts during the holidays
• Or just pairing with your morning coffee on a crisp fall day

Let’s get baking — your kitchen’s about to smell amazing.

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Why You’ll Love These Cookies

1. Soft & Chewy Texture: Perfectly balanced with crisp edges and a melt-in-your-mouth center.
2. Deep Maple Flavor: Real maple syrup and brown sugar give rich caramel undertones.
3. Pumpkin Butter Magic: Adds silky texture and concentrated pumpkin flavor (better than pumpkin purée!).
4. No Mixer Required: Easy one-bowl dough — ideal for quick fall baking.
5. Make-Ahead Friendly: The dough chills beautifully for enhanced flavor and texture.
6. Perfect for Gifting: Cozy, nostalgic, and absolutely delicious.

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Ingredients

Dry Ingredients:

• 2 ¼ cups all-purpose flour – spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger

Wet Ingredients:

• ¾ cup unsalted butter, melted and slightly cooled
• ¾ cup dark brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup pure maple syrup (use Grade A dark amber for flavor)
• ¼ cup pumpkin butter (not pumpkin purée!)
• 1 large egg yolk (room temperature)
• 2 teaspoons pure vanilla extract

Optional Coating:

¼ cup granulated sugar + 1 teaspoon cinnamon for rolling

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all the spices. Set aside.

2. Combine Wet Ingredients

In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth and glossy. Add maple syrup, pumpkin butter, egg yolk, and vanilla extract. Whisk until fully combined and creamy.

3. Combine Wet & Dry Mixtures

Add the dry ingredients to the wet mixture and stir with a spatula until just combined. The dough should be soft but not sticky.

Pro tip: If your dough feels too sticky, chill it for 10–15 minutes before scooping.

4. Chill the Dough

Cover and refrigerate for at least 30–45 minutes, or up to 24 hours. This helps the flavors deepen and keeps your cookies thick and chewy.

5. Preheat & Prepare

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

6. Shape the Cookies

Scoop about 1 ½ tablespoons of dough and roll into balls. If using the cinnamon-sugar coating, roll each ball generously before placing on the baking sheet (2 inches apart).

7. Bake

Bake for 9–11 minutes, until edges are set but centers look slightly underbaked.
They’ll continue to cook on the tray as they cool.

8. Cool & Enjoy

Let the cookies rest on the pan for 5 minutes before transferring to a wire rack.

As they cool, the brown sugar and maple notes deepen, and the texture becomes perfectly chewy.

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Tips for Perfect Cookies

1. Don’t skip the chill time — it prevents spreading and enhances chewiness.
2. Use pumpkin butter, not pumpkin purée — it’s thicker, sweeter, and more flavorful.
3. Use real maple syrup — imitation syrup won’t give the same deep flavor.
4. Melted butter = chewy cookies. If you want cakier ones, use softened butter.
5. Slightly underbake — the centers should look soft when you pull them out.

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Ingredient Spotlight: Pumpkin Butter

Unlike pumpkin purée, pumpkin butter is slow-cooked with maple syrup, cinnamon, and spices until thick and concentrated.
It adds incredible caramelized pumpkin flavor without extra moisture.

If you can’t find it at your store, you can make a quick version by simmering:

• 1 cup pumpkin purée
• ¼ cup maple syrup
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
  Simmer for 15–20 minutes until thickened, then cool before using.

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Variations

• Maple Glaze: Mix powdered sugar, maple syrup, and milk for a drizzle on top.
• Add Nuts: Chopped pecans or walnuts add texture and warmth.
• Chocolate Chip Twist: Fold in white chocolate chips for a creamy contrast.
• Sandwich Cookies: Spread a layer of maple frosting or cream cheese between two cookies.
• Pumpkin Spice Sugar: Mix sugar with pumpkin pie spice for the coating.

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Storage & Make-Ahead

• Room Temp: Store in an airtight container for up to 5 days.
• Fridge: Keeps for 1 week (flavor intensifies).
• Freezer: Freeze baked cookies for up to 2 months or freeze dough balls, then bake straight from frozen (add 1–2 minutes to bake time).

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Pair With

• A cup of maple latte or pumpkin chai
• A scoop of vanilla ice cream for a cozy dessert
• Or crumble one over Greek yogurt for a fall breakfast treat

Nutrition (per cookie, about 20 cookies total)

• Calories: 180
• Fat: 8 g
• Carbs: 25 g
• Sugar: 14 g
• Protein: 2 g

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Common Mistakes to Avoid

1. Using pumpkin purée instead of pumpkin butter — it makes cookies cakey and too moist.
2. Skipping the chill step — dough will spread too much.
3. Overbaking — they’ll lose their chewy texture.
4. Not measuring flour properly — always spoon and level for accuracy.
5. Using cold butter — melted butter gives the best chew.

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FAQ

Q1: Can I make these gluten-free?
Yes! Substitute with a 1:1 gluten-free all-purpose flour blend.

Q2: Can I use coconut sugar instead of brown sugar?
You can, but it’ll make the cookies slightly drier — add a teaspoon of molasses to balance flavor.

Q3: Do I need to refrigerate the dough overnight?
Not required, but chilling longer (up to 24 hours) deepens the maple and brown sugar flavors.

Q4: Can I substitute honey for maple syrup?
It’ll work, but you’ll lose the authentic maple taste.

Q5: What if I can’t find pumpkin butter?
Make your own with pumpkin purée, maple syrup, and spices (recipe above).

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Conclusion

These Brown Sugar Maple Pumpkin Butter Cookies taste like fall in every bite — rich, buttery, and kissed with maple sweetness. They’re everything you love about pumpkin season, but elevated — soft in the middle, caramelized on the edges, and bursting with cozy spice and warmth.

Perfect for bake sales, fall gatherings, or a quiet evening with coffee, these cookies deliver the essence of autumn comfort in one bite.

Once you try them, they’ll become your new favorite fall cookie — guaranteed. 🍁