Chewy Maple Pumpkin Cookies Recipe
These Chewy Maple Pumpkin Cookies are a delightful fall treat combining the natural sweetness of pumpkin purée and the rich flavor of maple syrup. They bake into soft, chewy cookies perfect for cozy afternoons or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 1 cup pumpkin purée
- 1/2 cup pure maple syrup
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix wet ingredients. In a large bowl, cream the softened butter and maple syrup until smooth. Add the pumpkin purée, egg, and vanilla extract, mixing well to combine all wet ingredients.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, and ginger).
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing and ensure soft, chewy cookies.
- Portion the dough. Use a spoon or cookie scoop to place dollops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake the cookies. Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool the cookies. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies and allow them to finish cooking on the hot baking sheet.
- You can substitute all-purpose flour with a gluten-free all-purpose blend to make these cookies gluten-free.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Add chopped nuts or chocolate chips if desired for extra texture and flavor.
Keywords: pumpkin cookies, maple syrup cookies, chewy cookies, fall dessert, pumpkin purée cookies, maple pumpkin cookies
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