Chewy Maple Pumpkin Cookies
Chewy Maple Pumpkin Cookies Recipe
If you’re looking for a delightful treat that captures the essence of fall, look no further than Chewy Maple Pumpkin Cookies. With a rich blend of pumpkin puree, sweet maple syrup, and warm spices like cinnamon and nutmeg, these cookies are soft, chewy, and downright irresistible. Perfect for sharing with friends and family during the holiday season or any cozy get-together, these cookies will surely become a favorite in your household.
Why Make This Recipe
Chewy Maple Pumpkin Cookies are not just your ordinary cookies—they offer a unique combination of flavors that bring warmth and comfort. The addition of maple syrup enhances the sweetness, while pumpkin puree adds moisture, making these cookies chewy and soft. They are easy to make, and the recipe uses simple, pantry-friendly ingredients, making it accessible for bakers of all skill levels. Plus, they are perfect for those who love pumpkin-flavored treats!
How to Make Chewy Maple Pumpkin Cookies
Follow this simple step-by-step guide to whip up a batch of these delicious cookies.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup sugar (for coating)
- 1 teaspoon pumpkin pie spice (for coating)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the pumpkin puree, maple syrup, and egg until well combined.
- In a separate 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.
- In a small bowl, mix together the sugar and pumpkin pie spice for coating.
- Roll the dough into balls and then roll each ball in the sugar mixture. Place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on a wire rack and enjoy the chewy texture and flavor!
How to Serve Chewy Maple Pumpkin Cookies
Serve these delicious cookies warm, perhaps with a glass of milk or a cup of coffee. They make a delightful snack or dessert option after a meal. For a festive touch, arrange them on a decorative plate and garnish with a sprinkle of cinnamon or a drizzle of maple syrup.
How to Store Chewy Maple Pumpkin Cookies
To keep your Chewy Maple Pumpkin Cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies. Just place them in a freezer-safe bag, separating layers with parchment paper to avoid sticking.
Tips to Make Chewy Maple Pumpkin Cookies
- Chill the Dough: If you want a thicker cookie, chill the dough for 30 minutes before baking.
- Add Nuts or Chocolate Chips: For an extra twist, consider adding chocolate chips or chopped nuts to the dough.
- Measurement Accuracy: Always measure your ingredients accurately for the best results.
Variations
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option.
- Maple Icing: Drizzle a simple icing made with powdered sugar and maple syrup over the cookies for added sweetness.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe and saves time!
2. What can I use instead of maple syrup?
You can substitute honey or agave syrup for a different sweetener, but it will alter the flavor slightly.
3. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden but the centers may appear soft. They continue to set as they cool.
Enjoy your baking adventure with these Chewy Maple Pumpkin Cookies—your loved ones will thank you!
Chewy Maple Pumpkin Cookies
Ingredients
Main ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup pumpkin puree Canned pumpkin puree works perfectly.
- 1/2 cup maple syrup Can substitute honey or agave syrup.
- 1 large egg
- 2 cups all-purpose flour For gluten-free version, substitute with gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup sugar (for coating)
- 1 teaspoon pumpkin pie spice (for coating)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the pumpkin puree, maple syrup, and egg until well combined.
- In a separate 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.
Coating and Baking
- In a small bowl, mix together the sugar and pumpkin pie spice for coating.
- Roll the dough into balls and then roll each ball in the sugar mixture. Place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on a wire rack and enjoy the chewy texture and flavor!
