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Why Make This Recipe

These Irresistible Maple Pumpkin Cookies are the perfect treat for the fall. They are soft, chewy, and bursting with warm spices that remind you of cozy autumn days. The addition of maple syrup and pumpkin puree not only enhances the flavor but also keeps the cookies moist. Whether you’re baking for a gathering or just treating yourself, these cookies are sure to be a hit.

How to Make Irresistible Maple Pumpkin Cookies

Ingredients

2 ½ cups (312g) all-purpose flour
1 tsp baking soda
1 ½ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ tsp salt
¾ cup (170g) unsalted butter, melted and slightly cooled
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
½ cup (120g) pumpkin puree
1 egg yolk
2 tsp vanilla extract
¼ cup (60ml) pure maple syrup
½ cup chopped walnuts or pecans
½ cup semi-sweet chocolate chips
½ cup raisins
Peanut butter drizzle or swirl (optional)

Directions

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the pumpkin puree, egg yolk, vanilla extract, and maple syrup. Mix until all ingredients are fully combined.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually mix the dry ingredients into the wet ingredients until a thick dough forms. If you are using nuts, chocolate chips, or raisins, fold them in at this stage.
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to prevent spreading.
Preheat your oven to 350°F (175°C).
Scoop the dough onto lined baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are just set.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

How to Serve Irresistible Maple Pumpkin Cookies

These cookies are delightful on their own, but you can serve them with a drizzle of peanut butter on top for an extra indulgent treat. Pair them with a glass of milk or a warm cup of tea or coffee for a cozy experience.

How to Store Irresistible Maple Pumpkin Cookies

Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to three months. Just make sure they are fully cooled before placing them in the freezer.

Tips to Make Irresistible Maple Pumpkin Cookies

Make sure your butter isn’t too hot when mixing with sugar, as it can change the texture of the dough.
Chilling the dough is essential to prevent the cookies from spreading too much while baking.
Feel free to adjust spices based on your personal preference; add more cinnamon or experiment with other spices!

Variation

You can add dried cranberries instead of raisins for a tart twist, or substitute the walnuts with pecans or even almonds for a different nutty flavor.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it is well-cooked and blended smooth to get the right consistency.

2. How can I make these cookies gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend, ensuring it is a one-to-one ratio for best results.

3. What can I do if my dough is too sticky?
If the dough is too sticky, you can add a bit more flour, one tablespoon at a time, until you reach a manageable consistency.