Pumpkin Maple Cookies

Why Make This Recipe

These Irresistible Pumpkin Maple Cookies are the perfect treat for fall. They are soft, chewy, and packed with wonderful flavors that remind you of cool autumn days. The warm spices of cinnamon and nutmeg blend beautifully with the pumpkin and sweet maple syrup. This makes them a delightful addition to your fall baking routine, whether enjoyed on a cozy evening at home or shared at a gathering with friends and family.

How to Make Irresistible Pumpkin Maple Cookies

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

Directions

1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
3. Beat in the pumpkin puree, maple syrup, vanilla extract, and egg yolk until well combined.
4. Gradually stir the dry ingredients into the wet mixture just until combined.
5. Cover the dough with plastic wrap and chill it in the fridge for 30 minutes.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop the dough into 1½ tablespoon balls and place them about 2 inches apart on the baking sheets.
8. Bake for 10–12 minutes until the edges are slightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Irresistible Pumpkin Maple Cookies

These cookies are delicious on their own, but they can also be served with a warm cup of coffee or tea. You can even sprinkle a little extra cinnamon on top for a finishing touch. For special occasions, consider pairing them with some vanilla ice cream for a sweet dessert.

How to Store Irresistible Pumpkin Maple Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft and chewy for up to a week. If you want to keep them longer, you can freeze them. Just ensure they are in a freezer-safe container.

Tips to Make Irresistible Pumpkin Maple Cookies

• Make sure to use pure pumpkin puree, not pumpkin pie filling, to keep the flavors authentic.
• Allow the dough to chill properly to help the cookies maintain their shape while baking.
• If you prefer more spice, feel free to add additional cinnamon or nutmeg to suit your taste.

Variation

You can add chocolate chips or chopped nuts for extra texture and flavor. Dried cranberries or walnuts would also provide a nice twist to the classic cookie.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the cookies may have a denser texture.

2. How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend to make these cookies gluten-free.

3. How can I enhance the maple flavor?
Try replacing the pure maple syrup with a maple-flavored syrup or adding a little maple extract to the dough for a stronger taste.

Irresistible Pumpkin Maple Cookies

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• Author: admin
• Total Time: 42 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Soft and chewy cookies infused with pumpkin, maple syrup, and warm autumn spices, perfect for fall baking.

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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

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Instructions

1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
3. Beat in the pumpkin puree, maple syrup, vanilla extract, and egg yolk until well combined.
4. Gradually stir the dry ingredients into the wet mixture just until combined.
5. Cover the dough with plastic wrap and chill it in the fridge for 30 minutes.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop the dough into 1½ tablespoon balls and place them about 2 inches apart on the baking sheets.
8. Bake for 10–12 minutes until the edges are slightly golden.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container. Add chocolate chips or dried cranberries for variation.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American