Maple Pumpkin Cookies

$- 1 cup canned pumpkin puree - 1/2 cup pure maple syrup - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1 large egg These ingredients are key to making soft and flavorful cookies. Canned pumpkin puree brings moisture and a rich taste. Pure maple syrup adds a sweet, earthy note. The unsalted butter gives a creamy base, while brown sugar adds a hint of caramel. Finally, the egg binds everything together. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped pecans (optional) - 1/2 cup white chocolate chips (optional) For the dry mix, all-purpose flour forms the cookie base. Baking soda helps them rise. Ground cinnamon, nutmeg, and ginger give that warm, fall flavor. Salt balances the sweetness. If you want extra crunch, add pecans. For a sweet twist, stir in white chocolate chips. You can find the full recipe for these cookies at the end of this article. First, preheat your oven to 350°F (175°C). This step is key to getting soft, warm cookies. Next, prepare your baking sheet. Line it with parchment paper. This helps the cookies not stick. Now, let’s cream the butter and sugar. In a large bowl, add the softened butter and packed brown sugar. Use a hand mixer or stand mixer on medium speed. Mix until the mixture is light and fluffy. This should take about 3-4 minutes. Next, it’s time to mix in the wet ingredients. Add the canned pumpkin puree, pure maple syrup, large egg, and pure vanilla extract to the bowl. Mix on low speed until everything comes together. The texture should be smooth. In another bowl, combine the dry ingredients. Whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure they are evenly mixed. Now, let’s combine the wet and dry ingredients. Gradually add the dry mixture into the wet mixture. Use a spatula to stir gently. Be careful not to overmix; some flour streaks are okay. If you like, fold in the chopped pecans and white chocolate chips. This adds a nice crunch and sweetness. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart. This allows for spreading while baking. Bake the cookies in the preheated oven for 12-15 minutes. They should be lightly golden around the edges. The centers should look set. Your kitchen will smell amazing during this time! Once baked, remove the cookies from the oven. Let them cool on the baking sheet for a few minutes. Then, gently transfer them to a wire rack to cool completely. For the full recipe, refer to the provided details. Enjoy your delicious maple pumpkin cookies! To get the best maple pumpkin cookies, use the right measurements. Always measure your flour correctly. Scoop it into the cup and level it off with a knife. This way, you avoid making your cookies too dense. Also, keep your butter at room temperature. It mixes better with the sugar. Avoid overmixing the dough. Once you add the dry ingredients, mix just until you see no more flour. A few lumps are okay. Overmixing can make your cookies tough. You want them soft and chewy. Check your oven’s temperature with a thermometer. An oven can be off by a few degrees. Preheat it to 350°F (175°C) for perfect baking. This temperature helps your cookies rise well. Use parchment paper on your baking sheet. It makes cookie removal easy and prevents sticking. After baking, let the cookies cool for a few minutes on the sheet before moving them to a wire rack. For serving, use a rustic wooden platter. This adds charm to your cookies. Dust them lightly with powdered sugar for a sweet touch. Pair your cookies with warm tea or coffee. This makes for a cozy snack time. If you want to impress guests, serve with a side of whipped cream or vanilla ice cream. The flavors of the maple and pumpkin shine through, making each bite delightful. Enjoy these sweet treats! {{image_4}} You can make these cookies even more fun! Add chocolate or butterscotch chips for a sweet twist. Their rich taste pairs well with pumpkin. You can also try different nuts, like walnuts or almonds. Nuts give a nice crunch and extra flavor. If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many brands work well in baking. For a vegan option, use a flax egg instead of a regular egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken, and then use it in your cookie mix. To spice things up, add more autumn spices like cloves or allspice. These scents remind us of fall. You can even change the recipe to make pumpkin bread. Just adjust the baking time and use a loaf pan instead of a cookie sheet. This way, you can enjoy the flavors in a new form. For the full recipe, check out the details above! You want to keep your maple pumpkin cookies fresh and tasty. For short-term storage, place them in an airtight container at room temperature. This method keeps them soft for several days. If you want to keep them longer, try refrigeration. A cool spot will help them last up to two weeks. Just make sure to seal the container well to avoid drying out. Freezing cookies is a great way to save them for later. To freeze, first, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Put the sheet in the freezer for about an hour. Once they are firm, transfer the cookies to a freezer bag. Be sure to remove as much air as possible to prevent freezer burn. When you are ready to enjoy a cookie, just take it out and let it thaw on the counter for about 15-20 minutes. You can also warm them in the oven at 350°F for about 5 minutes for a fresh-baked taste. Following these steps will give your cookies a longer shelf life while keeping them delicious. For the full recipe, check back to ensure you have all the steps down! Look for some key signs. The edges should be lightly golden brown. The center will look set but not overcooked. You can also gently press the top; it should spring back. If it leaves a dent, they need more time. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap. You can store it in the fridge for up to three days. This helps the flavors meld, making the cookies taste even better. If you don't have maple syrup, you can use honey or agave nectar. These sweeteners will change the flavor slightly. You might also need to adjust the amount of flour, as they can add more moisture. To achieve softer cookies, try adding more pumpkin puree. You can also reduce the baking time slightly. If you want chewier cookies, use brown sugar instead of white sugar. This adds moisture and richness to the texture. For the full recipe, check out the details above! These maple pumpkin cookies combine simple ingredients for a delightful treat. We covered the essential components, from pumpkin puree to optional add-ins like chocolate chips. I shared step-by-step instructions to guide your baking process. You learned tips for perfect cookies, including key measurements and baking methods. Plus, we explored variations for special diets and seasonal flavors. These cookies are easy to make and perfect for sharing. Enjoy the warmth they bring to your fall gatherings!$

Indulge in the fall flavors with these delightful maple pumpkin spice cookies! With a perfect blend of pumpkin puree, pure maple syrup, and warm spices, these cookies are a must-try for any autumn gathering. Easy to make and bursting with flavor, they will impress your friends and family. Click through to discover the full recipe and baking tips to create your delicious batch today!

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Ingredients

1 cup canned pumpkin puree

1/2 cup pure maple syrup

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1 large egg

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped pecans (optional)

1/2 cup white chocolate chips (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.

In a large mixing bowl, cream together the softened butter and packed brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.

Once fluffy, add the canned pumpkin puree, pure maple syrup, large egg, and pure vanilla extract to the bowl. Mix on low speed until all the wet ingredients are well incorporated and smooth.

In a separate mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.

Gradually add the dry ingredient mixture into the wet mixture, stirring gently with a spatula until just combined. Be cautious not to overmix; a few flour streaks are okay.

If desired, fold in the chopped pecans and white chocolate chips for added texture and flavor, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading while baking.

Bake in the preheated oven for 12-15 minutes. The cookies should be lightly golden around the edges, and the centers should look set. Your kitchen will smell wonderfully inviting as they bake!

Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Afterward, gently transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: For a delightful presentation, serve the cookies on a rustic wooden platter, lightly dusted with powdered sugar to add a touch of sweetness. Pair them with a warm cup of tea or coffee to create an inviting atmosphere perfect for cozy gatherings!