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Brown Sugar Maple Pumpkin Butter Cookies. Soft, chewy pumpkin cookies made with brown butter, maple, spiced pumpkin butter and chocolate chips. Each cookie is finished with a creamy maple glaze that melts into every warm, chocolatey bite. Perfect for baking all season long!
We’re a few days into October, and pumpkin cookies are on the baking list. Yep, it’s finally time!
I’m kicking off pumpkin-baking season with what might be my best pumpkin cookie yet. I’ve baked these four times this week already. My excuse? I was “testing the recipe,” but really…we devoured every batch and just wanted more!
Here’s the thing — most pumpkin cookie recipes lean cakey and thick, almost like muffins. That’s fine, but I’ve always dreamed of a pumpkin cookie with true chewy chocolate chip cookie vibes — rich, thin-ish, and perfectly soft in the center.
It took a few days of tinkering and four batches of homemade pumpkin butter, but I finally landed on the pumpkin cookie I’ve been craving. Big pumpkin flavor, warm fall spices, melty chocolate, and that maple glaze dripping over the top. You’re going to love these.
Let’s go through the steps
Ingredients
For the Cookies
- salted butter
- brown sugar
- pumpkin butter
- an egg
- vanilla extract
- flour
- baking soda
- cinnamon
- dark or semi-sweet chocolate chips
- toasted or candied pecans
- maple syrup
For the Maple Glaze
- salted butter
- maple syrup
- powdered sugar
- sea salt
The Tools
Just a mixing bowl, a saucepan, and cookie sheets. You can use a stand mixer or an electric hand mixer. I use a hand mixer most often.
Steps
Step 1: Brown the butter
First things first, brown the butter. Add the butter to a skillet and melt over medium heat. Let it bubble and foam, then cook until it turns a light golden brown and smells nutty, about 3–4 minutes. This gives the cookies incredible flavor.
Step 2: Make the cookie batter
Beat the browned butter with the brown sugar, pumpkin butter, egg, and vanilla until smooth and glossy. Add the flour, baking soda, cinnamon, and sea salt. Mix just until combined — don’t overmix.
Step 3: Add the chocolate
Stir in the chocolate chips (I love dark, but semi-sweet works too). If you like, toss in some toasted pecans for extra crunch and nuttiness.
Step 4: Roll the cookies
Scoop the dough into tablespoon-size balls. Drizzle or roll each ball lightly in maple syrup — it’s an unusual step, but it gives these cookies extra flavor and a pretty, subtle sparkle once baked.
Step 5: Bake
Arrange the cookies on a parchment-lined baking sheet and bake. About halfway through, pull the pan out and gently tap it on the counter to help the cookies spread evenly. Return to the oven to finish baking until the edges are set but the centers are still a bit soft.
Step 6: Make the glaze (optional)
Whisk browned butter with maple syrup, powdered sugar, and a pinch of sea salt until smooth and creamy. Drizzle the glaze generously over the warm cookies — it melts into every crackle for the most delicious finish.
These cookies are…
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Easy — no chilling and done in under an hour
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Packed with real pumpkin flavor
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Rolled in maple syrup for extra flavor + sparkle
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Loaded with chocolate chips (and optional pecans)
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Chewy, soft, and perfectly gooey in the center
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Finished with a sweet maple glaze that melts into every crackle
Bake a batch this weekend, pour yourself a cup of coffee (or cider!), and enjoy every chewy, pumpkin-spiced bite. It’s the sweetest way to celebrate fall!
Looking for fall cookie recipes? Here are a few ideas:
Glazed Brown Sugar Maple Cookies
Pumpkin Butter Chocolate Chip Cookies
Milk Chocolate Stuffed Jack-O’-Lantern Cookies
Chewy Brown Sugar Maple Cookies
Lastly, if you make these Brown Sugar Maple Pumpkin Butter Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Maple Pumpkin Butter Cookies
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Servings: 24 cookies
Calories Per Serving: 246 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.2. Add the butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. 2. Add the brown sugar, pumpkin butter, the egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in the chocolate chips and pecans (if using).4. Roll the dough into tablespoon-size balls and place 3 inches apart on the prepared baking sheet. Spoon the maple syrup over each cookie, gently rolling it in the syrup to coat. Use a very light coat of syrup, not too much.5. Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return the cookies to the oven. Bake an additional 2-4 minutes or until the edges are just beginning to set but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.6. Meanwhile, make the glaze (optional). Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar and a pinch of salt. Drizzle over each cookie. Enjoy!
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