Chewy Maple Pumpkin Cookies
Delightful cookies that capture the essence of fall with pumpkin puree, sweet maple syrup, and warm spices.
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!
Notes
Chill the dough for 30 minutes before baking for thicker cookies. Consider adding chocolate chips or nuts for variation. Store in an airtight container for up to a week, or freeze for longer storage.