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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
Not sure about the other comments. If you’re looking for a not-too-sweet, not-too-pumpkiny, fall cookie – this is PERFECT! I followed the recipe with one egg, freezing the dough for 20-30 minutes and made one mistake (added the maple syrup directly to the dough) that worked out beautifully. I added some chopped candied pecans and Guittard Super Cookie Semisweet Chips. The glaze is very yummy – don’t skip! My whole house smelled so festive and everyone loved the way they tasted. Will make again!
Thank you so much, Jen! I am so glad you gave these cookies a try and thanks for sharing what worked well for you! Have the best week ahead!
These were a total flop. It seems the recipe has been changed several times so I’m going to pass on trying them again.
Hi Christine,
Thanks for trying these cookies and sharing your feedback, so sorry to hear they did not turn out for you!
I was out of choc chips so I made these without the chocolate or glaze and they were fantastic. Also subbed pumpkin butter with apple butter. Brought them to a friend’s house and they were the first dessert that ran out. I will def be making again.
Hey Nell,
Fantastic! I’m so glad you enjoyed these cookies and thanks for sharing what worked well for you! Happy Sunday!
Delicious! I made your pumpkin butter recipe the night before to give it plenty of time to cool. I also refrigerated the dough for about 35 minutes to allow it to cool down from browning the butter. This does make the batter firmer so I gently pressed down the balls of dough as well as firmly tapped the cookie sheet halfway through cooking. The tiny bit of maple syrup on top before baking added the perfect amount of sweetness and did not burn. I only used a cup of bittersweet chips and chose not to add the maple glaze. Looks just like the photos, tastes amazing, and fills the kitchen with that wonderful fall spice smell.
Hey Tracy,
Perfect! Thank you so much for trying these cookies and sharing what worked well for you! So glad they were enjoyed!
I skipped adding the maple syrup, and freezed the dough balls 15 minutes before baking, and they turned out great!
Hi Brittany,
Awesome! Thanks for trying these cookies and sharing what worked well for you, so glad they were enjoyed!
I’m confused. The recipe highlights “no chilling” as one of the main attractions of the recipe, but in the comments section you’ve instructed to freeze the dough for 20-30 mins. If I live in Iowa, what should I do? Is this an elevation issue? I guess I’d like to know how your sea level testers make the cookies, so I can do that. What did they do differently than you? Thanks very much, I appreciate it.
Hi Megan,
Some readers were having issues with the dough being too soft and their cookies spreading. If this is an issue, then I recommend chilling the dough to prevent the spreading. I hope this makes sense and sorry for any confusion!
I tried this recipe after reading all the comments and I skipped the egg like the autor’s comment recommended to do. I ended up having some strange dry mess (still don’t understand how to scoop the dough without chilling it first, but the recipe clearly sais no chilling so maybe I am doing something wrong)
But now I’m confused even more – the comments about skipping an egg disappeared and now it is recommended to chill the dough
Please help to confirm if it was recommend to skip the egg or not and whether the dough requires the chilling or not. I’m not a cooking pro so I don’t understand if the recipe is mess or if it is my fault that I waste such good ingredients…:((((
Hi Dana,
Thanks so much for trying this recipe! So sorry for any confusion. If you want to try them again, keep the egg in the recipe and then chill your dough 20-30 minutes before baking and then bake as directed. Let me know how that works for you!
This called for two eggs but now it says 1?? Which is correct?? Is the recipe finalized now or will more changes be
Made?
Hi Gena,
You will want to use 1 egg for these cookies. Please let me know if you give the recipe a try!
I am so confused. Yesterday the comments from you said to reduce the egg by one and skip the maple syrup, but now the recipe calls for one egg instead of two? Can you please clarify & make a note in the recipe that you updated something?
Hi Carol,
Sorry for any confusion. You will want to use 1 egg in this recipe. Some readers were having issues with the maple syrup burning, so I suggest keeping a very close eye on that or omitting it. I hope this helps!
Hi Tieghan. Are you saying you suggest we remove the 1 egg? This is getting so complicated.
Hi Betty,
You will want to use 1 egg in this recipe. Please let me know if you have any other questions!
These did not turn out well, first they spread out A LOT. I should have read the other reviews here first. Also the maple syrup on top caramelized fast and burned. I see now that Tieghan is telling folks in the comments to reduce to one egg if spreading, but the recipe I used from the site only has one egg so I am confused, unless the recipe changed?
Hi Sara,
Thanks for trying these cookies. If you want to try them again, I would freeze the dough balls for 20-30 minutes before baking, then bake as directed. You can skip the maple syrup. I hope this helps!
Against my better judgment I followed the recipe exactly, but unfortunately I had the same experience aa other commenters – spreading and burning due to maple syrup being brushed on the. Disappointing!
Hi Wren,
Very sorry to hear this. If your cookies are spreading, freeze the dough balls for 20-30 minutes before baking, then bake as directed. I would skip the maple syrup. Please let me know if you try again!
It would be nice to include a recipe for the “homemade” pumpkin butter! It’s not something that is easily found in the grocery store!
Hey Jude,
Here is the recipe for my pumpkin butter:
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3Cbr /> Happy Sunday!
Maple syrup has a smoke point of 320 degrees but I made this anyway because they seemed good. I should have listened to myself, these were the worst. Sorry 🙁
Hi Janine,
So very sorry to hear this! If you want to try again, you can leave the maple off of the cookies. I hope this helps!
Why can’t pumpkin puree be used as a substitute for pumpkin butter in this?
Hi Ashley,
Pumpkin puree isn’t quite as thick as pumpkin butter, so it would be a consistency issue with the cookies. Please let me know if you have any other questions!
I wish you would have shown an example of spooning the maple syrup in your IG stories today – everything else was a video minus that spot. I followed your instructions & did not deviate from the recipe, but unfortunately mine did not turn out well at all. They spread a lot & it seemed like they caramelized quickly, causing them to be almost burnt. Are the instructions correct to put it on before baking as opposed to halfway through or right when they come out of the oven?
Hi Rita,
Thanks for trying these cookies and sharing your feedback. I’m so sorry to hear they did not turn out for you. If you want to try again, freeze the dough balls for 20-30 minutes before baking, then bake as directed. Omit the maple on the cookies. I hope this helps!