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–+ servings
Isabella

Chewy Maple Pumpkin Cookies you can't resist!

Deliciously chewy cookies infused with the flavors of maple and pumpkin, perfect for fall.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the egg, pumpkin puree, maple syrup, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts and chocolate chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 100mgFiber: 1gSugar: 10g

Notes

  • For a spicier flavor, add 1/4 teaspoon of ground ginger or cloves to the dry ingredients.
  • Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.

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