Pumpkin Maple Cookies
Ingredients:
- 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
Directions:
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
4. Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk to the butter and sugar mixture and stir until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-14 minutes, or until the edges are set and the centers are slightly soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 14 minutes | Total Time: 29 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Chill the dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
Use pure maple syrup for a rich, authentic maple flavor that complements the pumpkin.