Chewy Maple Pumpkin Cookies

Why Make This Recipe

Chewy Maple Pumpkin Cookies are a delightful treat that perfectly captures the essence of fall. They are easy to make and provide a comforting taste that combines the sweetness of maple and the warm flavors of pumpkin spices. These cookies not only satisfy your sweet cravings but also add a festive touch to any gathering or can simply be enjoyed at home with a cup of tea or coffee.

How to Make Chewy Maple Pumpkin Cookies

Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and maple syrup until smooth.
3. Beat in the pumpkin puree and the egg until well combined.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the vanilla extract and walnuts, if using.
7. Drop spoonfuls of dough onto a lined baking sheet.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Chewy Maple Pumpkin Cookies

These cookies are delicious on their own but can be served with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an indulgent dessert. They are great for sharing at parties or simply enjoying with family during snack time.

How to Store Chewy Maple Pumpkin Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Chewy Maple Pumpkin Cookies

• Ensure your butter is at room temperature for easier mixing.
• Don’t overmix the dough to keep the cookies chewy.
• If you like a softer cookie, bake them for closer to 10 minutes.
• Try using fresh pumpkin puree for an extra flavor boost.

Variation

You can easily customize these cookies by adding chocolate chips, dried cranberries, or even pumpkin seeds for added texture and flavors.

FAQs

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.

2. Are these cookies gluten-free?
No, this recipe uses all-purpose flour. However, you can substitute it with a gluten-free flour blend if desired.

3. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden but the centers are still soft. They will continue to firm up as they cool.

Chewy Maple Pumpkin Cookies

Chewy Maple Pumpkin Cookies are a delightful treat that perfectly captures the essence of fall, combining the sweetness of maple and warm pumpkin spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 120

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup Use pure maple syrup for best flavor.
• 1/4 cup butter, softened Ensure butter is at room temperature.
• 1 egg

Dry Ingredients

• 1 cup brown sugar Light or dark brown sugar can be used.
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Add-ins

• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts Optional for added crunch.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and maple syrup until smooth.
3. Beat in the pumpkin puree and the egg until well combined.
4. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the vanilla extract and walnuts, if using.

Baking

1. Drop spoonfuls of dough onto a lined baking sheet.
2. Bake for 10-12 minutes or until the edges are lightly golden.
3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are delicious on their own but can be served with a dollop of whipped cream or alongside a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to five days or freeze for up to three months.