Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor
Indulge in the cozy flavors of fall with these Irresistible Pumpkin Maple Cookies. Soft, chewy, and bursting with warmth, these delightful treats combine the rich taste of pumpkin puree and the natural sweetness of maple syrup. Perfect for festive gatherings or as a quick snack, they offer a comforting aroma of cinnamon and nutmeg that will fill your kitchen with seasonal cheer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) salt
- 2 teaspoons (5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) pure pumpkin puree
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine melted butter with brown sugar and granulated sugar until smooth. Mix in pumpkin puree, maple syrup, vanilla extract, and egg yolk.
- Gradually stir dry ingredients into wet mixture until just combined. Chill dough for 30 minutes.
- Scoop dough onto prepared sheets about 2 inches apart. Bake for 10–12 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg