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Irresistible Pumpkin Maple Cookies

Irresistible Pumpkin Maple Cookies for Cozy Fall Snacking

These Irresistible Pumpkin Maple Cookies are soft, chewy, and flavored with pumpkin and maple syrup, perfect for fall snacking.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Provides structure; measure carefully to avoid excessive dryness.
  • 1 teaspoon baking soda Acts as a leavening agent; ensure it's fresh for the proper rise.
  • ½ teaspoon salt Enhances all flavors; use fine salt for better distribution.
  • 1 teaspoon ground cinnamon Adds warmth and spice; can substitute with pumpkin pie spice for a varied flavor.
  • ¼ teaspoon ground nutmeg Enhances depth of flavor; use freshly grated for the best taste.
  • ½ cup unsalted butter Adds richness and moisture; allow to cool after melting.
  • ½ cup brown sugar Provides sweetness and moisture; dark brown sugar will add a deeper flavor.
  • ½ cup granulated sugar Sweetens the cookies; adjust the ratio for your preferred sweetness.
  • 1 cup pumpkin puree The main flavor component; ensure it's pure pumpkin puree without additives.
  • ¼ cup maple syrup Natural sweetener that complements pumpkin; use real maple syrup for optimal flavor.
  • 1 teaspoon vanilla extract Adds depth of flavor; consider using pure vanilla for a premium taste.
  • 1 large egg yolk Binds the ingredients and adds richness; do not skip.

Equipment

  • Mixing bowls
  • whisk
  • Cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, combine melted unsalted butter, brown sugar, and granulated sugar. Whisk until smooth, then add pumpkin puree, maple syrup, vanilla extract, and egg yolk.
  3. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to form a thick, sticky dough.
  4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help the cookies retain their shape.
  5. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  6. Scoop and Bake: Drop tablespoon-sized balls of dough onto the baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set.
  7. Cool the Cookies: Allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 75mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

For best results, use pure pumpkin puree and do not skip the chilling step for chewy cookies. Feel free to experiment with add-ins like chocolate chips or nuts.

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