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

Why Make This Recipe

Pumpkin Maple Cookies are a delightful treat that perfectly captures the essence of fall. They are soft, chewy, and filled with the warm spices of cinnamon and nutmeg. The addition of pumpkin gives these cookies a moist texture, while the maple syrup adds a lovely sweetness. These cookies are perfect for any occasion, from cozy family gatherings to festive holidays. Plus, they are easy to make, which means you can whip them up quickly whenever a craving hits!

How to Make Irresistible Pumpkin Maple Cookies

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
• 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

Directions:

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
3. Beat in pumpkin puree, maple syrup, vanilla, and egg yolk.
4. Gradually stir dry ingredients into the wet mixture just until combined.
5. Cover the dough and chill it in the refrigerator for 30 minutes.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop the dough into 1½ tablespoon balls and place them 2 inches apart on the baking sheets.
8. Bake for 10–12 minutes until slightly golden.
9. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

How to Serve Irresistible Pumpkin Maple Cookies

These cookies are delightful served warm, straight from the oven. You can enjoy them with a glass of milk or a warm cup of tea or coffee. They also make a great addition to dessert platters during gatherings or can be wrapped nicely to give as gifts to friends and family.

How to Store Irresistible Pumpkin Maple Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to place them in a freezer-safe container or bag. They can be frozen for up to three months. To enjoy, simply thaw at room temperature or warm them up in the microwave.

Tips to Make Irresistible Pumpkin Maple Cookies

• Make sure your butter is melted and slightly cooled; this prevents the cookies from spreading too much.
• Chill the dough: This step helps the flavors develop and makes the cookies easier to scoop.
• For an extra touch, sprinkle some coarse sea salt on top of the cookies right before baking to enhance the sweetness.

Variation

You can add chocolate chips or nuts like walnuts or pecans for added texture and flavor. Another great variation is to substitute the maple syrup with honey for a different taste.

FAQs

1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree is a great option and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling.

2. What can I use instead of maple syrup?
You can use honey or agave syrup if you prefer. Just keep in mind that the flavor will change slightly.

3. How can I make these cookies dairy-free?
You can substitute the butter with a dairy-free margarine or coconut oil. Make sure to choose a dairy-free milk option if you enjoy them with milk!