Chewy Maple Pumpkin Cookies

$- 1 cup pumpkin puree - 1/2 cup unsalted butter - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1/4 cup pure maple syrup - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup semi-sweet chocolate chips, 1/2 cup chopped walnuts For these chewy maple pumpkin cookies, I focus on fresh flavors and simple steps. You will need key ingredients that blend well together. Pumpkin puree adds moisture and a warm taste. Unsalted butter gives a rich base that helps with texture. Brown sugar adds a hint of caramel flavor, while granulated sugar balances the sweetness. Next, the egg binds everything and adds lift. Maple syrup enhances the cookie's flavor with a natural sweetness. Vanilla extract rounds it out with a lovely aroma. The dry ingredients include all-purpose flour, baking soda, and baking powder. They help the cookies rise. Spices like cinnamon, nutmeg, and ginger bring warmth and depth to the taste. Salt is crucial, as it enhances all the flavors. If you want to add more fun, consider chocolate chips or walnuts. They both give a nice crunch and extra flavor. - Electric mixer - Mixing bowls - Cookie scoop or tablespoon - Baking sheet - Parchment paper To make the process smooth, use an electric mixer. It makes creaming butter and sugars easy. Mixing bowls are essential for separating wet and dry ingredients. A cookie scoop or tablespoon helps shape perfect cookies. Line your baking sheet with parchment paper. This prevents sticking and makes cleanup simple. With these ingredients and tools, you’re ready to create a delightful treat. For the full recipe, check out the complete directions. - Preheat oven to 350°F (175°C). - Line baking sheet with parchment paper. - Cream together butter, brown sugar, and granulated sugar. - Add pumpkin, egg, maple syrup, and vanilla, mixing until combined. I find that creaming the butter and sugars well helps create a fluffy base. It gives the cookies a nice rise and great texture. Make sure the butter is soft. This step ensures a smooth mix. - Whisk together flour, baking soda, baking powder, and spices. - Gradually incorporate dry mixture into wet ingredients. Mixing the dry ingredients separately helps distribute the leavening agents evenly. This avoids clumps and ensures every bite is tasty. Be gentle when combining the mixtures. Overmixing can lead to tough cookies. - Fold in optional chocolate chips or walnuts. - Scoop dough onto the baking sheet. I love adding chocolate chips for a sweet touch. If you prefer nuts, walnuts add great crunch. Use a cookie scoop for even-sized cookies to help them bake evenly. - Bake for 12-15 minutes until edges are set. - Cool on the baking sheet before transferring to a wire rack. Watch the cookies closely. You want the edges set and tops slightly cracked. Let them cool for a few minutes on the sheet. This helps them firm up before moving them to a rack. Enjoy the aroma while they bake! For the full recipe, check the details above. - Avoid overmixing the dough: Mix just until combined. This keeps cookies soft. - Let the cookies cool briefly on the baking sheet: This helps them set up without getting hard. - Use fresh pumpkin puree for a richer taste: Fresh pumpkin brings out the best flavor. - Experiment with spices for flavor depth: Try adding cloves, allspice, or cardamom for a unique twist. - Serve on a rustic platter: A wooden plate adds charm and warmth. - Decorate with mini pumpkins or autumn leaves: This gives a festive autumn touch. These tips will help you create delightful chewy maple pumpkin cookies that shine in taste and look. Check out the Full Recipe for more details. {{image_4}} To make these chewy maple pumpkin cookies nut-free, simply omit the walnuts. If you want a bit of crunch, consider using sunflower seeds instead. They add a nice texture and flavor while keeping the cookies safe for those with nut allergies. If you need a gluten-free option, swap the all-purpose flour with a gluten-free blend. Many blends are designed to mimic regular flour, so the cookies will still be soft and chewy. Just check the ingredients to ensure it works for your needs. For a fun twist, think about adding white chocolate chips or some candy corn. These additions give your cookies a festive look and sweet flavor. It’s a great way to mix things up and impress your friends and family. These variations make the chewy maple pumpkin cookies even more enjoyable. You can create your perfect cookie every time! For the full recipe, check out the previous section. - Store cookies in an airtight container. - Use parchment paper between layers to prevent sticking. Keeping your cookies fresh is key. An airtight container helps maintain moisture. It also keeps the cookies soft and chewy, just as they should be. To avoid sticking, place parchment paper between layers. This simple step saves your cookies from losing their lovely texture. - Freeze shaped dough or finished cookies for later use. - Best consumed within 2 months of freezing. If you want to save some cookies for later, freezing works great. You can freeze the dough or the baked cookies. Shape the dough into balls and place them on a baking sheet. Once frozen, transfer them to a freezer bag. For baked cookies, let them cool completely first. Wrap them tightly in plastic wrap and place them in a freezer bag. Remember, they taste best when eaten within two months. Enjoy your chewy maple pumpkin cookies whenever you crave a sweet treat! The balance of wet and dry ingredients and the careful mixing process contributes to their chewy texture. When you mix the butter and sugars well, they form a nice base. The pumpkin puree adds moisture, while the flour gives structure. Mixing just enough keeps the cookies soft and chewy. Yes, canned pumpkin puree works well in this recipe for convenience. It saves time and still gives a rich flavor. Just make sure to use 100% pure pumpkin and not pumpkin pie filling. This ensures your cookies taste fresh and delicious. When stored properly, they can last up to a week at room temperature. Place them in an airtight container to keep them soft. If you want them to last longer, put them in the fridge. Just remember to let them sit at room temperature before eating. Yes, substitute the egg with a flax egg and use a dairy-free butter alternative. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This keeps your cookies tasty while making them vegan-friendly. Check the Full Recipe for more details. These cookies combine tasty pumpkin with warm spices, creating a delicious treat. You learned how to gather the ingredients, mix them well, and bake properly. Plus, I shared tips for chewiness and flavor. Remember, you can play with variations to fit your needs. Enjoy them with family or friends, and don’t forget proper storage for lasting freshness. Baking these cookies can be fun and rewarding! Now, gather your ingredients and get started. Your kitchen adventure awaits!$

Indulge in the fall flavors with these Chewy Maple Pumpkin Cookies! Made with simple ingredients like pumpkin puree, maple syrup, and warm spices, these cookies are perfect for cozy gatherings. With a delightful chewy texture and optional chocolate chips or walnuts, they’re sure to be a hit! Ready to treat yourself? Click through to explore this easy recipe and bake a batch of delicious autumn joy today!

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Ingredients

1 cup pumpkin puree (either canned or homemade)

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1/4 cup pure maple syrup

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips (optional)

1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal of the cookies.

In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is smooth, fluffy, and light in color.

Add the pumpkin puree, the egg, pure maple syrup, and vanilla extract to the bowl. Mix on medium speed until everything is well combined and homogeneous.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This mixture ensures an even distribution of leavening agents and spices.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix, as this can prevent the cookies from achieving their desired chewy texture.

If using, fold in the semi-sweet chocolate chips or chopped walnuts until they are evenly distributed throughout the dough.

Utilizing a cookie scoop or a tablespoon, drop heaping rounded balls of dough onto the prepared baking sheet, ensuring to leave at least 2 inches between each cookie to allow for spreading.

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges appear set and the tops are slightly cracked.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.

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

- Presentation Tips: Present the cookies on a rustic wooden platter and lightly dust them with powdered sugar for an appealing touch. To enhance the autumnal theme, arrange a few mini pumpkins or decorative leaves around the plate for a cozy and inviting atmosphere.