These Mediterranean Chewy Brown Butter Maple Pumpkin Cookies have a soft and chewy textures. We prepare these cookies with brown butter, pumpkin purée, maple syrup, brown sugar, almond flour, all-purpose flour, cinnamon, ginger, nutmeg, and vanilla. Each cookie has approximately 185 calories and 21 g of net carbs. We make these cookies in about 35 minutes. These Mediterranean Chewy Brown Butter Maple Pumpkin Cookies are ideal for fall gatherings, holidays, afternoon snacks, dessert tables, cozy evenings, and sweet cravings. You can prepare these cookies ahead because we refrigerate them for up to five days and freeze them for almost two months. You can serve these cookies with coffee, black tea, greek yogurt, fresh apples, or fresh pears.
STATS:
- Course: Dessert, Snack
- No. of Calories: 185 kcal
- Diet: Mediterranean
- Prep time: 20 minutes
- Cuisine: Mediterranean, American
- Cook time: 14 minutes
- Portion size: 1 cookie
- Cooking mode: Oven-baked
- Total servings: 18 cookies
- Difficulty level: Easy
- Total time: 35 minutes
TOOLS:
- Saucepan
- Bowls
- Whisk
- Spatula
- Tray
- Baking paper
- Cookie scoop
- Cooling rack
INGREDIENTS:
- ½ cup butter
- ½ cup pumpkin purée
- â…“ cup maple syrup
- ¼ cup brown sugar
- 1 egg
- One tsp. vanilla extract
- Almond flour, one cup
- ¾ cup all-purpose flour
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
- ¼ cup walnuts
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
BUTTER:
- We use butter to create a rich and chewy texture, while browning it provides a delicious nutty flavor. You can use olive-oil-based butter as an alternative.
PUMPKIN PURÉE:
- Pumpkin purée adds moisture, softness, and seasonal flavor to the cookies. Mashed butternut squash can be used instead.
MAPLE SYRUP:
- Maple syrup provides natural sweetness and a warm flavor. You can also use honey as a substitute.
ALMOND FLOUR:
- Almond flour gives these cookies a tender texture and mild nutty flavor. Hazelnut flour can be used as an alternative.
ALL-PURPOSE FLOUR:
- All-purpose flour provides structure and helps create chewy cookies. You can use gluten-free 1:1 flour instead.
CINNAMON:
- Warm and fragrant flavor is provided by cinnamon. You can add a small amount of cardamom for a different flavor.
DARK CHOCOLATE:
- Dark chocolate chips add richness and sweetness to the cookies. You can replace them with chopped almonds, walnuts, or pecans.
WALNUTS:
- Walnuts add a pleasant crunch and nutty flavor. Pecans or almonds can be used instead.
INSTRUCTIONS:
- We warm the empty oven to 175° Celcius and coat a tray with baking paper.
- Heat the butter in a saucepan and cook till become nutty and golden brown.
- Gently cool it and mix in the vanilla, brown butter, egg, pumpkin purée, brown sugar, and maple syrup till smooth.
- Whisk the salt, almond flour, baking soda, all-purpose flour, nutmeg, cinnamon, and ginger in a different dish.
- Include the dry elements in the pumpkin mixture and mix till blended.
- We fold in the chopped walnuts and dark chocolate chips.
- Scoop out the dough onto the prepared tray and gently flatten all the cookies.
- Bake till the middle becomes soft and corners are golden, for almost twelve minutes.
- Cool the cookies for just five minutes, then put them on a wire rack.
TIPS:
- Avoid burning the butter when browning it.
- Cool the brown butter lightly and then include in the egg.
- We utilize thick pumpkin purée for a perfect texture.
- Avoid mixing the cookie dough too much.
- Refrigerate the dough if it is extra soft.
SERVING SUGGESTIONS:
COFFEE PAIRINGS:
- Hot Coffee
- Pumpkin Spice Latte
- Cinnamon Latte
- Black Coffee
TEA & FRUIT:
- Black Tea
- Herbal Tea
- Fresh Apples
- Fresh Pears
BERRIES & DAIRY:
- Fresh Berries
- Greek Yogurt
- Vanilla Yogurt
MEDITERRANEAN PAIRINGS:
- Fresh Figs
- Roasted Almonds
- Honey-Roasted Pears
STORAGE INFORMATION:
FRIDGE:
- Put these cookies in a closed box and refrigerate for 5 days.
FREEZER:
- Store the baked cookies in a closed bag for almost two months.
FAQs:
Could we utilize homemade pumpkin purée?
- As soon as the homemade pumpkin purée is thick and not runny, you may use it.
May we utilize honey as a differet choice for maple syrup?
- Yes, you can swap it with the maple syrup with a similar amount of honey.
Will we prepare these cookies gluten-free?
- Yes, you can use a non-gluten 1:1 flour as another choice for all-purpose flour.
Could we omit the chocolate chips?
- Yes, you can use chopped nuts rather than the chocolate chips.
NUTRITIONAL INFORMATIONS:
Proteins: 3 g
Caloric Content: 185 kcal
Net carbs: 21 g
Sodium: 105 mg
Fiber: 2 g
Sugar: 12 g
Fats: 10 g
Portion Size: 1 cookie
Total carbs: 23 g