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–+ servings
Pumpkin Maple Cookie

Pumpkin Maple Cookies: Chewy Fall Treats You Can't Resist

Indulge in these Pumpkin Maple Cookies, a chewy and soft treat celebrating fall flavors with pumpkin puree and maple syrup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 0.5 teaspoon Salt Regular table salt works.
  • 2 teaspoons Cinnamon and Nutmeg Adjust to taste.
  • 0.5 cups Unsalted Butter (melted) Let it cool slightly.
  • 0.5 cups Brown Sugar Light brown enhances flavor.
  • 0.25 cups Granulated Sugar
  • 1 cups Pumpkin Puree Use pure pumpkin puree.
  • 0.25 cups Maple Syrup Can substitute with honey or agave.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 1 large Egg Yolk Don’t skip for best texture.
For Optional Variations
  • 0.5 cups Raisins For extra sweetness.
  • 0.5 cups Peanut Butter Substitute half the butter.
  • Baking Dish Spread dough for cookie bars.

Equipment

  • mixing bowls
  • Whisk
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper
  • plastic wrap

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of cinnamon and nutmeg until well combined.
  2. In a large mixing bowl, combine ½ cup of melted unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar. Whisk until smooth.
  3. Gradually add in 1 cup of pumpkin puree, ¼ cup of maple syrup, 1 teaspoon of vanilla extract, and 1 egg yolk, mixing until well incorporated.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Cover the dough bowl with plastic wrap and refrigerate for 30 minutes.
  6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and place 1½ tablespoon portions of dough onto the sheets.
  7. Bake for 10-12 minutes, until the edges are set and the centers are slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cooled cookies in an airtight container at room temperature for up to 5 days. Chilling the dough is essential for a chewy texture.

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