Description
Indulge in the delightful flavors of fall with these chewy maple pumpkin cookies. This irresistible treat combines the warm essence of pumpkin and the sweet richness of maple syrup, creating a soft and buttery cookie that’s perfect for any occasion.
Ingredients
Scale
- 2 1/4 c (270g) all purpose flour
- 2 tsp pumpkin or chai spice blend
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c (226g) European style unsalted butter, browned and cool but still liquid
- 1 c (200g) light brown sugar
- 1/3 c (79ml) pure maple syrup
- 1 large egg yolk, room temperature
- 1/2 c (125g) canned pumpkin, blotted
- 2 tsp (10ml) vanilla extract
- 1/2 tsp (2.5ml) maple extract, optional
- 1/2 c (100g) granulated sugar for coating
- 1/2 tsp pumpkin or chai spice blend for coating
Instructions
- 1. Brown the butter in a saucepan over medium heat, then let it cool.
- 2. Blot the canned pumpkin using paper towels to remove excess moisture.
- 3. Whisk together flour, spice blend, baking soda, and salt in a bowl.
- 4. Mix cooled brown butter with brown sugar and maple syrup until smooth; add egg yolk and stir.
- 5. Incorporate blotted pumpkin and extracts into the wet mixture.
- 6. Gradually mix in dry ingredients until just combined.
- 7. Chill dough in the refrigerator for at least 8 hours or overnight.
- 8. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- 9. Scoop dough onto prepared sheets, spacing about 2 inches apart.
- 10. Bake for 12–14 minutes; allow to cool on sheets briefly before transferring.
- Prep Time: 20 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fall-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg