Description
Soft and chewy cookies infused with pumpkin, maple syrup, and warm autumn spices, perfect for fall baking.
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.
- Beat in the pumpkin puree, maple syrup, vanilla extract, and egg yolk until well combined.
- Gradually stir the dry ingredients into the wet mixture just until combined.
- Cover the dough with plastic wrap and chill it in the fridge for 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough into 1½ tablespoon balls and place them about 2 inches apart on the baking sheets.
- Bake for 10–12 minutes until the edges are slightly golden.
- 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