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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 until the edges are set but the centers are still a bit soft.
I don’t have any trouble with my cookies spreading, but if you are having trouble, chill the dough 20-30 minutes in the freezer before baking.
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…
-
Easy — done in under an hour
-
Packed with real pumpkin flavor
-
Rolled in maple syrup for extra flavor + sparkle
-
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
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.
Ingredients
- 2 sticks salted butter
- 1 cup dark brown sugar
- 1/2 cup pumpkin butter
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1 1/4 cups dark or semi-sweet chocolate chips
- 1/2 cup finely diced pecans (optional)
- 2 tablespoons maple syrup
Maple Glaze (optional)
- 4 tablespoons salted butter
- 1/3 cup maple syrup
- 3/4 - 1 cup powdered sugar
- flaky sea salt
Instructions
- 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 12-15 minutes, 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. If your cookies are spreading, freeze the dough balls for 20-30 minutes before baking, then bake as directed.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!
This post was originally published on October 3, 2025
I made these for my church Sunday school teachers and they’re delicious!! I can’t wait to share!
I used Pillsbury gluten free flour in place of the regular flour for the food sensitivities
Hey Jessie,
Yay!! Thanks so much for trying this recipe and sharing your feedback, so glad it was enjoyed! Have the best fall weekend!
Way too much spreading
These proportions of sugar to butter is wild and too many additions to such a buttery dough
Hi Erina,
Thanks for trying the recipe and sharing your feedback. If your cookies are spreading, freeze the dough balls for 20-30 minutes before baking, then bake as directed. Let me know if you try again!
Hello! We are enjoying a lot of your fall recipes. I am wondering for this recipe could I use apple butter I have a whole thing of apple butter but no pumpkin butter and I don’t wanna go buy any lol! Thanks, Teagan.
Thanks so much, Sarah! Yes, you could use the apple butter:) I hope you love these cookies!
What is pumpkin butter?
Hi Laurie,
Pumpkin butter is a thicker spread made from pumpkin puree with added spices.
Mine burned – I looked it up and maple syrup burns over 320°. Do you have any suggestions to mitigate this?
Hi Tressa,
So sorry to hear this. Was there anything you adjusted? I bake with maple all the time and have never had issues with it burning. How long did you bake them for? Let me know how I can help!
I followed the recipe exactly. It burnt where it was brushed on the cookies even though I only did a light amount. Thoughts?
I’m so sorry, Tressa! I would skip the maple next time so this doesn’t happen. Thanks for trying the recipe!
Sounds like your oven burns hot. Try lowering the temp to 300° and just keep an eye on them. Mine is electric and runs a little hotter than my gas oven.🙂
How much butter is considered a ‘stick’?
Hi Alli,
One stick of butter is equal to 1/2 cup or 113 grams. Please let me know if you have any other questions!
Can you please put the update tracker back at the top? Several of my book club friends have also asked you for this and none of their comments get addressed. Hoping mine does.
Hi Chelsea,
Unfortunately, this is a feature we have decided to no longer use. Thanks for asking!
The taste was ok but they were soooo sweet, too much for my liking.
Hi Rachel,
Thanks for trying these cookies and sharing your feedback, so sorry to hear they were too sweet! Have a great weekend!
These spread so much – I don’t see any notation where the dough needs chilled & I imagine if it needed that it would be in the notes. I followed the recipe exactly. Any thoughts?
Hi Kara,
Thanks for trying these cookies! So sorry to hear they spread too much, my guess is that the dough was just slightly too warm. Next time, you could chill the dough and skip the tapping of the pan. I hope this helps!
Could canned pumpkin purée be used instead of the pumpkin butter?
Hi Xanthe,
You are going to want to use pumpkin butter for this recipe:) Please let me know if you give the cookies a try!
Why can I no longer save your recipes to Pinterest?
I love your recipes and have followed you for years 😍!!
Thank you
Hi Sheryl,
So sorry about that, we are working to get it fixed! Have the best weekend!
Omg!!!! Congrats Teegan. I must have missed the announcement!!! Did you partner with Williams-Sonoma on that pumpkin butter??? I know you always make your own, so to now see it in the W-S jar is wild!!! What a huge accomplishment. You must just be over the stars about it. Nervous, but excited, I’m sure!
Hey Molly!!
Sorry I think you are confused. The pumpkin butter is not a product I am apart of. I do love it however! Haha!
Thank you for the sweet message though! Happy pumpkin season!!
how long do these cookies keep at room temp?
Hi Dawn,
These are good for 3-4 days in an airtight container. Please let me know if you have any other questions!
Where is the recipe for your homemade pumpkin butter?
Hey Tess,
Here is the recipe:
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3Cbr /> Please let me know if you have any other questions!
Hi. The link to Pinterest is missing. Would love to make these cookies. They look delicious! Thank you!
Hi Sue,
So sorry, we are working to get this fixed! I hope you love this recipe!
These cookies look so good! Is there a recipe for pumpkin butter?
Thanks so much, Jeanne! Here is the recipe:
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3Cbr /> Have the best Friday!