Description
Delicious cookies featuring a cozy blend of spiced pumpkin and rich maple syrup, perfect for fall gatherings.
Ingredients
Scale
- 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 until well combined.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk to the sugar mixture. Beat until fully incorporated.
- Gradually stir the dry ingredients into the wet mixture just until combined. Avoid overmixing!
- Cover the dough and chill in the refrigerator for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the chilled dough into 1½ tablespoon balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes until the edges are slightly golden. The centers may look soft, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a dairy-free version, substitute coconut oil for butter. Store cookies in an airtight container for up to a week, or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pumpkin cookies, maple syrup, fall recipes, desserts, baking