Maple Pumpkin Cookies

$- 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/4 cup pure maple syrup - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup chopped pecans or walnuts (optional) - 1/2 cup chocolate chips (optional) I love using pumpkin puree in these cookies. It makes them soft and tasty. You can use canned or fresh pumpkin. Just make sure it is pure pumpkin, not pumpkin pie filling. The unsalted butter needs to be soft. It helps to cream well with the sugars. Both granulated and brown sugars add sweetness. The brown sugar gives a nice, rich flavor. Maple syrup is key here. It adds a lovely, sweet touch. Plus, it pairs well with pumpkin. The egg helps bind everything. It makes the cookies fluffy too. Vanilla extract adds warm notes. It rounds out all the flavors. Flour is the base of the cookie. All-purpose flour works best for texture. Baking soda and baking powder help the cookies rise. Spices like cinnamon, ginger, and nutmeg bring warmth and depth. They make these cookies feel like fall. Salt balances sweetness and highlights flavors. If you want, add chopped nuts or chocolate chips. They bring extra crunch and taste. For the full recipe, check out the instructions later in the article. - Preheat the oven to 350°F (175°C). - Line baking sheets with parchment paper. Getting ready to bake is key. The oven needs to be just right for these cookies. Lining your baking sheets helps prevent sticking and makes cleanup easy. - Cream together butter, granulated sugar, and brown sugar. - Incorporate pumpkin puree, maple syrup, egg, and vanilla extract. Start with softened butter. Mix it with granulated and brown sugars until it looks fluffy. Then, add in the pumpkin puree, maple syrup, egg, and vanilla extract. This mix adds rich flavor and moisture. Stir until everything blends well. - In a separate bowl, whisk dry ingredients together. - Gradually mix dry ingredients into the wet mixture. In another bowl, whisk together the flour, baking soda, baking powder, and spices. This step ensures even mixing. Slowly add this dry mix to your wet ingredients. Don’t overmix; just combine until there are no dry spots. - Fold in optional ingredients (pecans, walnuts, chocolate chips). - Drop dough onto baking sheets and bake. If you want to add nuts or chocolate chips, fold them in now. Use a spoon to drop dough onto the prepared sheets. Space them about two inches apart. Bake for 12-15 minutes until the edges are lightly golden. These steps will lead you to soft and flavorful Maple Pumpkin Cookies. For the complete details, check out the Full Recipe. To get soft and fluffy cookies, avoid overmixing the dough. Mix until just combined. Overmixing can lead to tough cookies. Also, make sure your ingredients are at room temperature. This helps them blend well. For best results, take your butter and egg out ahead of time. Spices make a big difference in flavor. You can add a bit more cinnamon or nutmeg for warmth. For a twist, try a dash of allspice or clove. These spices give depth to your cookies. Balancing sweetness is key. Since maple syrup is sweet, reduce the granulated sugar slightly if you prefer less sweetness. Presentation matters. Drizzle a bit of maple syrup on each cookie before serving. It adds shine and extra flavor. A sprinkle of powdered sugar gives a touch of elegance. For a rustic look, serve cookies on a wooden platter. Surround them with autumn leaves or small pumpkins. This makes your treat look festive and inviting. {{image_2}} If you want gluten-free Maple Pumpkin Cookies, you can swap all-purpose flour for gluten-free flour. This choice keeps your cookies soft and tasty. For those who follow a vegan diet, you can replace the butter with coconut oil or vegan butter. Use a flax egg instead of a chicken egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This mix works well in cookies. To add a twist, try folding in dried fruits like cranberries or raisins. These fruits give the cookies a nice chewiness and extra flavor. You can also experiment with different nuts. Pecans and walnuts are classic choices, but almonds or hazelnuts can add a different crunch. Each nut type brings its own taste, making your cookies unique. For a seasonal touch, use spices like allspice or cloves in addition to the cinnamon. These spices enhance the cozy fall vibe. You could also try flavored extracts like almond or maple. If you want to make your cookies even more indulgent, add white chocolate chips or a drizzle of caramel. These extras take your cookies to the next level of deliciousness. Feel free to explore these variations to find your favorite way to enjoy Maple Pumpkin Cookies! For the complete recipe, check out the Full Recipe section. To keep your maple pumpkin cookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from going stale. I like to use plastic or glass containers with tight lids. You can also layer the cookies with parchment paper. This keeps them from sticking together. You can freeze the cookie dough for later use. To do this, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag. Be sure to label the bag with the date. When you want to bake them, thaw in the fridge overnight. Then bake as normal, adding a minute or two to the baking time. These cookies last about a week at room temperature when stored properly. Keep an eye out for signs of spoilage, like a dry or hard texture. If they smell off or have mold, it’s time to toss them. Enjoy your sweet treats while they’re at their best! For more details on making these cookies, check out the Full Recipe. To keep your cookies moist, focus on the right ingredient ratios. Use a full cup of pumpkin puree. This adds moisture and flavor. Don't overbake the cookies. Aim for a light golden color. Remove them from the oven after 12 to 15 minutes. Let them cool on the baking sheet for five minutes before moving them. This helps them stay soft. Yes, you can use fresh pumpkin! Fresh pumpkin puree can taste brighter and more natural. However, canned pumpkin is often easier and more consistent in texture. If using fresh, cook and puree the pumpkin first. Strain it to remove excess water. This will help match the moisture level of canned pumpkin. To make fluffier cookies, adjust the baking powder and baking soda. Use one teaspoon of baking powder and half a teaspoon of baking soda. Also, avoid overmixing your dough. Mix until just combined for the best texture. You can also add an extra egg for more lift if desired. Serve these cookies warm for the best taste. You can drizzle some maple syrup on top for extra flavor. Consider sprinkling powdered sugar for a festive look. Arrange them on a rustic platter with autumn leaves. This adds a fun touch for gatherings. Enjoy them with a hot drink for a cozy treat! For the complete recipe, check out the Full Recipe above. You now have all the tools to make delicious Maple Pumpkin Cookies. We covered the key ingredients and step-by-step instructions. I shared tips to get the best texture and flavor. You can even try fun variations or store them for later. Experiment with different spices and ingredients to find your perfect recipe. Enjoy baking and sharing these treats for all to enjoy. Happy baking!$

Indulge in the flavors of fall with these delicious Autumn Bliss Maple Pumpkin Cookies! Perfectly spiced and featuring the delightful taste of maple and pumpkin, this easy recipe will surely impress your family and friends. Discover how to make 24 scrumptious cookies in just 30 minutes! Click through for step-by-step instructions and tips to elevate your cookie presentation for a cozy autumn gathering. Don’t miss out on this seasonal treat!

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Ingredients

1 cup pumpkin puree (canned or fresh)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/4 cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans or walnuts (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the pumpkin puree, maple syrup, egg, and vanilla extract into the butter mixture. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

If using, fold in the chopped pecans or walnuts, and chocolate chips.

Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes about 24 cookies

- Presentation Tips: To make these cookies visually appealing, drizzle a little extra maple syrup on top of each cookie before serving, and sprinkle with powdered sugar for a snowy effect. Serve them on a rustic wooden platter surrounded by autumn leaves or small pumpkins for a festive touch.