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Maple Pumpkin Cookies

A stack of golden-brown maple pumpkin cookies dusted with sugar on a white plate.
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Soft and chewy fall cookies with a blend of pumpkin spice and maple flavor, featuring a crackled top.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup chopped pecans or walnuts (optional)
  • Maple glaze (optional: 1 cup powdered sugar, 2-3 tablespoons maple syrup, 1-2 tablespoons milk)

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the maple syrup and egg until well combined. Stir in the vanilla extract.
  4. Add the pumpkin puree and mix until just incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. If using, stir in the chopped nuts.
  7. Cover the dough and chill for at least 1 hour.
  8. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Roll the chilled dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets.
  10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The tops should be crackled.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. If making the glaze, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cookies.

Notes

  • For best results, use pure pumpkin puree, not pumpkin pie filling.
  • Chilling the dough is crucial for preventing the cookies from spreading too much.
  • These cookies are best enjoyed within 2-3 days.

Nutrition

Find it online: https://mdlatdmm.com/maple-pumpkin-cookies/