Irresistible Pumpkin Maple Cookies (Print Version)
Chewy, soft cookies with real pumpkin, warm spices, and rich maple sweetness—an ideal fall treat for any occasion.
# Ingredients:
01 -
2¼ cups (280 g) all-purpose flour
02 -
1 teaspoon (5 g) baking soda
03 -
½ teaspoon (2.5 g) salt
04 -
2 teaspoons (5 g) ground cinnamon
05 -
½ teaspoon (1 g) ground nutmeg
06 -
¾ cup (170 g) unsalted butter, melted and slightly cooled
07 -
¾ cup (150 g) packed brown sugar
08 -
½ cup (100 g) granulated sugar
09 -
½ cup (120 g) pure pumpkin puree
10 -
¼ cup (60 ml) pure maple syrup
11 -
1 teaspoon (5 ml) vanilla extract
12 -
1 large egg yolk
# Directions:
01 -
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
02 -
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Beat in pumpkin puree, maple syrup, vanilla, and egg yolk.
03 -
Gradually stir dry ingredients into wet just until combined. Cover and chill dough for 30 minutes.
04 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 1½ tablespoon balls, place 2 inches apart, and bake for 10–12 minutes.
05 -
Let cookies cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
# Notes:
01 -
Use pure pumpkin puree, not pumpkin pie filling.
02 -
Chill dough to keep cookies chewy and prevent spreading.
03 -
For a crispier edge, bake 1–2 minutes longer.
04 -
Store in an airtight container for up to 5 days or freeze up to 2 months.