Ingredients
Scale
- 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)
Instructions
- 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 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 to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Adjust spices to personal preference.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg