Brown Butter and Maple Chewy Pumpkin Cookies

Ingredients:

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

Directions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium saucepan, melt butter over medium heat, stirring frequently until it turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat and let cool slightly.
3. In a large mixing bowl, combine browned butter, brown sugar, and maple syrup. Beat until smooth.
4. Add egg, vanilla extract, and pumpkin puree to the mixture and blend until fully incorporated.
5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until edges are set and centers are slightly soft.
9. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 210 kcal | Servings: 24 cookies

Tips:
Use real maple syrup for authentic sweetness and depth of flavor.
For chewier cookies, slightly underbake and let them cool on the baking sheet before transferring.