Maple Pumpkin Cookies
Maple Pumpkin Cookies are soft, chewy cookies bursting with pumpkin and maple flavors.
Ingredients
Dry Ingredients:
- 2 ½ cups 312 g all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients:
- ¾ cup 170 g unsalted butter, melted and slightly cooled
- ¾ cup 150 g brown sugar
- ¼ cup 50 g granulated sugar
- ½ cup 120 g pure pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
- ¼ cup 60 ml pure maple syrup
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup semi-sweet chocolate chips
- ½ cup raisins
Instructions
Mix Wet Ingredients
- I whisk ¾ cup melted butter, ¾ cup brown sugar, and ¼ cup granulated sugar in a large bowl until smooth. I add ½ cup pumpkin puree, 1 egg yolk, 2 tsp vanilla, and ¼ cup maple syrup, mixing well for this easy recipe.
Combine Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. I gradually add the dry mix to the wet, stirring until a thick dough forms. I fold in optional ½ cup walnuts, chocolate chips, or raisins for this fall cookie treat.
Chill Dough
- I cover and chill the dough for 30 minutes to prevent spreading for these chewy cookies.
Scoop and Bake
- I preheat the oven to 350°F (175°C). I scoop dough onto a lined baking sheet, spacing 2 inches apart, and bake for 10–12 minutes until edges are golden for this easy recipe.
Cool Cookies
- I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack for this Maple Pumpkin Cookies treat.