Maple Pumpkin Cookies

Maple Pumpkin Cookies are soft and chewy autumn delights, bursting with the flavors of pumpkin and maple syrup, perfect for sharing or enjoying with a warm drink.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
1/2 cup maple syrup Can be substituted with honey or agave syrup.
1/2 cup melted butter For dairy-free version, use a dairy-free butter substitute.
1 large egg Room temperature for best results.
1 teaspoon vanilla extract Enhances flavor.

Dry Ingredients

1 cup brown sugar Pack it for better sweetness.
2 cups all-purpose flour Can be substituted with gluten-free flour blend.
1 teaspoon baking soda Helps cookies rise.
1 teaspoon cinnamon Can increase for a stronger flavor.
1/2 teaspoon nutmeg Enhances fall flavor.
1/2 teaspoon salt Balances flavors.

Method

Preparation

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.

Baking

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.

Notes

Serve warm or at room temperature. Drizzle with extra maple syrup or serve with vanilla ice cream for a special treat. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.