Irresistible Pumpkin Maple Cookies for Cozy Fall Snacking Recipe

Introduction

These irresistible pumpkin maple cookies are perfect for cozy fall snacking. Soft, flavorful, and lightly spiced, they combine pumpkin puree with the natural sweetness of maple syrup for a delightful treat.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, melted and cooled
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg yolk

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth.
3. Step 3: Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk to the butter and sugar mixture. Mix well.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. The dough will be thick and sticky.
5. Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to help the cookies hold their shape.
6. Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
7. Step 7: Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes until the edges are set.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use dark brown sugar for a richer, deeper flavor in the cookies.
• Substitute pumpkin pie spice for cinnamon and nutmeg if you prefer a more complex spice blend.
• Ensure the baking soda is fresh to achieve the best rise and texture.
• Chilling the dough longer will help the cookies keep their shape and prevent spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm briefly in a low oven or microwave to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added spices and sweeteners, which can alter the flavor and texture of the cookies.

Can I make these cookies vegan?

You can try substituting the butter with a plant-based alternative and use a flax egg instead of the egg yolk, but the texture and flavor may vary slightly.

Irresistible Pumpkin Maple Cookies for Cozy Fall Snacking Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

These irresistible Pumpkin Maple Cookies combine the cozy flavors of pumpkin puree and real maple syrup, perfectly spiced with cinnamon and nutmeg. Soft, chewy, and sweetened naturally, they make the ideal fall snack that’s easy to bake and delightfully comforting.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Wet Ingredients

• ½ cup unsalted butter, melted and cooled
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg yolk

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside to ensure even distribution of spices and leavening.
2. Mix Wet Ingredients: In a large mixing bowl, combine melted unsalted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy, then add pumpkin puree, maple syrup, vanilla extract, and egg yolk. Mix well to create a cohesive wet base.
3. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the dough tender and sticky, forming a thick cookie dough.
4. Chill the Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies maintain their shape during baking and enhances flavor melding.
5. Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
6. Scoop and Bake: Using a tablespoon, scoop dollops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow spreading. Bake for 10-12 minutes or until the edges are set but the centers remain soft.
7. Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely, ensuring a perfect texture.

Notes

• Measure flour accurately by spooning into the cup and leveling off to avoid dry, dense cookies.
• Use real maple syrup for authentic flavor instead of pancake syrup.
• Chilling dough is key to preventing excessive spreading in the oven.
• Cookies will be soft when warm and firm up as they cool.
• Can store cookies in an airtight container for up to 4 days.

Keywords: Pumpkin Cookies, Maple Syrup Cookies, Fall Cookies, Spiced Cookies, Pumpkin Dessert