Description
Soft, chewy Pumpkin Maple Cookies infused with warm fall spices, pumpkin puree, and maple syrup — the perfect cozy treat for autumn afternoons or holiday gatherings.
Ingredients
2¼ cups (280 g) all-purpose flour
1 teaspoon (5 g) baking soda
½ teaspoon (2.5 g) salt
2 teaspoons (5 g) ground cinnamon
½ teaspoon (1 g) ground nutmeg
¾ cup (170 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) packed brown sugar
½ cup (100 g) granulated sugar
½ cup (120 g) pure pumpkin puree
¼ cup (60 ml) pure maple syrup
1 teaspoon (5 ml) vanilla extract
1 large egg yolk
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk; mix until combined.
- Gradually stir the dry ingredients into the wet mixture just until incorporated. Do not overmix.
- Cover and chill the dough in the refrigerator for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 1½ tablespoons of dough per cookie and place 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until edges are lightly golden and centers appear soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
Add white chocolate chips, chopped pecans, or a drizzle of maple glaze for variety.
Chilling the dough prevents spreading and enhances chewiness.
To keep cookies soft, store them with a small piece of bread in the container.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
