Irresistible Pumpkin Maple Cookies for Cozy Fall Snacking Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
