Description
These chewy maple pumpkin cookies blend the rich flavors of pumpkin and warm spices with the natural sweetness of pure maple syrup. Soft and tender with a lightly golden edge, these cookies are perfect for autumn treats or anytime you want a comforting spiced dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat the softened butter, pure maple syrup, and brown sugar together until the mixture is light and fluffy, providing a creamy base.
- Add Pumpkin & Egg: Incorporate the pumpkin puree, egg, and vanilla extract into the butter mixture, mixing thoroughly until all ingredients are well combined for a smooth batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the spices and leavening agent.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep cookies tender.
- Form Cookies: Using a tablespoon, scoop out portions of dough and roll them into balls. Place them spaced apart on the prepared baking sheet to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges become lightly golden. The centers may look soft but will firm up while cooling.
- Cool Down: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough as this can result in tougher cookies.
- Make sure to use pure maple syrup for authentic flavor and sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra texture, consider adding 1/2 cup chopped nuts or chocolate chips.
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling.
