why make this recipe
Maple Pumpkin Cookies are perfect for autumn and can bring a warm, cozy feeling to your home. Their soft and chewy texture, combined with the sweetness of maple syrup and the spiced flavor of pumpkin, makes them a delightful treat. These cookies are easy to make and are great for sharing with family and friends or for enjoying with a cup of tea or coffee. Plus, they are a fantastic way to use up leftover pumpkin puree!
how to make Maple Pumpkin Cookies
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, maple syrup, and melted butter until well combined.
- Add the brown sugar and egg, continuing to whisk until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Maple Pumpkin Cookies
Serve Maple Pumpkin Cookies warm or at room temperature. They can be enjoyed as a snack or dessert. For a special touch, you can drizzle some extra maple syrup on top or serve them with a scoop of vanilla ice cream. These cookies also pair nicely with coffee or tea, making them great for afternoon gatherings or cozy evenings at home.
how to store Maple Pumpkin Cookies
To store your Maple Pumpkin Cookies, place them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer-safe bag, and they will stay good for about three months. When you want to eat them, just thaw them at room temperature or pop them in the microwave for a few seconds.
tips to make Maple Pumpkin Cookies
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- For added texture, you can mix in some chocolate chips or chopped nuts.
- Don’t overmix the dough; mixing just until combined will keep the cookies soft.
- Adjust the baking time based on your oven; keep an eye on the cookies after 12 minutes.
variation
You can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. For a pumpkin spice version, increase the cinnamon and nutmeg to suit your taste. Adding a pinch of cloves can also enhance the fall flavors.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin.
Can I leave out the maple syrup?
If you prefer, you can substitute the maple syrup with honey or agave syrup, but this may alter the flavor slightly.
How can I make these cookies dairy-free?
To make dairy-free Maple Pumpkin Cookies, use a dairy-free butter substitute and ensure your pumpkin puree and maple syrup are also dairy-free.
Maple Pumpkin Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, maple syrup, and melted butter until well combined.
- Add the brown sugar and egg, continuing to whisk until the mixture is smooth.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.