Maple pumpkin cookies are a delightful treat that combines the flavors of fall with the sweetness of maple syrup. These soft, chewy cookies are perfect for any occasion, whether you’re hosting a gathering or just craving a sweet snack. With simple ingredients and easy steps, you can whip up a batch in no time.
Why Make This Recipe
Making maple pumpkin cookies is not only a great way to enjoy the cozy flavors of pumpkin and maple, but it’s also an easy recipe that anyone can follow. The ingredients are straightforward and often found in your pantry. Plus, these cookies are perfect for sharing with friends and family, making them a great choice for gatherings, holidays, or just a delicious dessert after dinner.
How to Make Maple Pumpkin Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and maple syrup until smooth.
- Add the pumpkin puree and egg, mixing well.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Allow cooling on a wire rack before serving.
How to Serve Maple Pumpkin Cookies
These cookies are best enjoyed fresh out of the oven when they are soft and warm. You can serve them with a glass of milk, a cup of tea, or coffee. For an extra touch, consider adding a sprinkle of powdered sugar on top or drizzling some more maple syrup for added sweetness.
How to Store Maple Pumpkin Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can place them in the freezer for up to three months. Just make sure they are fully cooled before freezing.
Tips to Make Maple Pumpkin Cookies
- Make sure your butter is at room temperature for easy mixing.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin works well too.
- Don’t overmix your dough; mix until just combined to keep cookies soft.
- Adjust the spices to suit your taste; add more cinnamon or nutmeg if you love those flavors.
Variation
You can add chocolate chips or nuts into the cookie dough for a different texture and flavor. A hint of grated orange zest can also brighten the taste of these cookies.
FAQs
1. Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works great! Just ensure it’s well-drained to avoid extra moisture.
2. Can I replace the maple syrup with another sweetener?
You can use honey or agave syrup, but the flavor will change slightly.
3. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that works in baking.
4. How long does it take to cool the cookies?
Allow the cookies to cool on a wire rack for about 10-15 minutes before serving.
Enjoy baking these maple pumpkin cookies, and watch as they bring smiles to everyone who tastes them!
Maple Pumpkin Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Fresh or canned works well.
- 1/2 cup maple syrup Use pure maple syrup for best flavor.
- 1/2 cup brown sugar Packed brown sugar.
- 1/2 cup butter, softened At room temperature for easy mixing.
- 1 unit egg Large egg.
- 1 teaspoon vanilla extract For added flavor.
Dry Ingredients
- 2 cups all-purpose flour Can substitute with a gluten-free flour blend.
- 1 teaspoon baking soda For leavening.
- 1 teaspoon baking powder For leavening.
- 1 teaspoon cinnamon Adjust to taste.
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt To enhance flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and maple syrup until smooth.
- Add the pumpkin puree and egg, mixing well.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Allow cooling on a wire rack before serving.