In a medium saucepan, melt the unsalted butter over medium heat.
Continue cooking the butter, swirling occasionally, for about 5-7 minutes until it foams, turns golden brown, and gives off a nutty aroma. Be careful not to burn it.
Once browned, remove the butter from the heat and let it cool for a few minutes. The butter will solidify slightly as it cools, but that’s okay.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Set this mixture aside.
3. Make the Cookie Dough:
In a large mixing bowl, whisk together the brown sugar, maple syrup, and cooled brown butter until the mixture is smooth and well combined.
Add the pumpkin puree, egg, and vanilla extract, mixing until everything is well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix the dough.
4. Chill the Dough:
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes. This will help the cookies maintain their shape and prevent them from spreading too much during baking.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Using a cookie scoop or spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
If you’d like, sprinkle the tops of the cookies with a little extra cinnamon or a pinch of flaky sea salt before baking.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still look soft but set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. Optional Garnish:
If desired, sprinkle a small amount of extra maple syrup or drizzle over the cookies after they have cooled for an extra touch of maple flavor.
