Irresistible Pumpkin Maple Cookies
Ingredients
- 2¼ cup (280 g) all-purpose flour
- 1 tsp 5 g) baking soda
- ½ tsp (2.5 g) salt
- 2 tsp (5 g) ground cinnamon
- ½ tsp (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 (not pumpkin pie filling)
- ¼ cup (60 ml) pure maple syrup
- 1 tsp (5 ml) vanilla extract
- 1 large egg yolk
Optional add-ins:
- ½ cup raisins (for Pumpkin Raisin Cookies)
- ⅓ cup peanut butter (for Pumpkin Peanut Butter Cookies)
- ½ cup chocolate chips or chopped pecans
Instructions
- Mix the Dry IngredientsIn a medium bowl, whisk together:FlourBaking sodaSaltCinnamonNutmegSet aside — this blend will keep the cookies balanced and prevent clumping later.
- Mix the Wet IngredientsIn a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.Add pumpkin puree, maple syrup, vanilla extract, and egg yolk. Whisk until glossy and combined.
- Combine & ChillGradually fold the dry mixture into the wet using a spatula — stop as soon as no dry streaks remain.Cover the dough and refrigerate for 30 minutes.(This step keeps the cookies chewy instead of cakey.)
- Scoop & BakePreheat your oven to 350°F (175°C).Line baking sheets with parchment paper.Scoop about 1½ tablespoons of dough per cookie, spacing them 2 inches apart.Bake for 10–12 minutes, until the edges are just set and the centers are slightly soft.
- Cool & EnjoyLet cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.They’ll continue to set as they cool — patience pays off here.