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Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor Recipe

and Full of Fall Flavor Recipe
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★★★★★

4.8 from 14 reviews

These Irresistible Pumpkin Maple Cookies offer a perfect balance of soft, chewy texture and rich fall flavors. Featuring pure pumpkin puree and real maple syrup, these cookies are spiced with cinnamon and nutmeg for a cozy, seasonal treat that’s easy to prepare and perfect for autumn gatherings.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups (280 g) all-purpose flour
  • 1 teaspoon (5 g) baking soda
  • ½ teaspoon (2.5 g) salt
  • 2 teaspoons (5 g) ground cinnamon
  • ½ teaspoon (1 g) ground nutmeg

Wet Ingredients

  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 g) pure pumpkin puree
  • ¼ cup (60 ml) pure maple syrup
  • 1 teaspoon (5 ml) vanilla extract
  • 1 large egg yolk

Instructions

  1. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined, ensuring even distribution of spices and leavening agents.
  2. Mix wet ingredients: In a large bowl, whisk the melted and slightly cooled unsalted butter with the packed brown sugar and granulated sugar until the mixture is smooth and creamy. Then, beat in the pure pumpkin puree, maple syrup, vanilla extract, and the large egg yolk until fully incorporated and homogeneous.
  3. Combine: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the cookies. Once combined, cover the dough and chill it in the refrigerator for 30 minutes to help it firm up for easier scooping and better texture.
  4. Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly puffed but not browned.
  5. Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and develop the perfect chewy texture.

Notes

  • For an extra touch, sprinkle coarse sugar on top before baking for a slight crunch.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  • Using pure pumpkin puree is essential for authentic flavor; avoid pumpkin pie filling which contains added sugars and spices.
  • To make these cookies vegan, substitute butter with vegan margarine and replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Nutrition

Keywords: Pumpkin cookies, maple syrup cookies, fall dessert, soft pumpkin cookies, chewy cookies, autumn treats, easy baking

Find it online: https://zarameals.com/and-full-of-fall-flavor-recipe/