Maple Pumpkin Cookies
Cozy and delightful cookies infused with pumpkin and maple flavors, perfect for fall baking!
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling) Use 100% pure pumpkin
- 1/2 cup maple syrup Use real maple syrup, not pancake syrup
- 1/2 cup softened butter Ensure butter is softened for easy mixing
- 1/2 cup brown sugar For caramel-like richness
- 1 unit egg Can substitute with a flax egg for vegan option
- 1 teaspoon vanilla extract Enhances the comforting flavor
Dry Ingredients
- 2 cups all-purpose flour Standard versatile choice
- 1 teaspoon baking soda For leavening
- 1 teaspoon baking powder For rise
- 1 teaspoon cinnamon Classic fall spice
- 1/2 teaspoon nutmeg Adds warmth
- 1/2 teaspoon salt Balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and maple syrup until smooth and fluffy.
- Add the pumpkin puree and egg, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually combine the dry ingredients into the wet mixture, stirring gently until just combined.
- Using a cookie scoop, drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh pumpkin puree and ensure butter is well softened. These cookies freeze well, making them perfect for batch baking.
Nutrition
Serving: 1gCalories: 140kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 60mgFiber: 1gSugar: 8g
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