Maple Pumpkin Cookies
Delightful soft and chewy cookies that combine pumpkin and maple syrup, perfect for any occasion.
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.
Notes
Best enjoyed fresh out of the oven. Store in an airtight container for up to a week, or freeze for up to three months. Adjust spices to suit your taste; add more cinnamon or nutmeg if desired. Optional additions include chocolate chips, nuts, or grated orange zest.