Maple Pumpkin Cookies

5 from 1 vote

A soft, chewy cookie with all the delicious flavors of Fall, plus an optional maple glaze or cinnamon-sugar sprinkle with the perfect amount sweetness.

Prep Time30

Active Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: comfort food, Fall Favorites, Halloween treats, large batch

Yield: (6 dozen)

Calories: 60kcal

Author: Sweet Ordeal

Materials

1 1/2 cups canned pure pumpkin
3 cups all-purpose flour
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground ginger
3/4 cup unsalted butter, softened
1 cup brown sugar (light or dark)
3/4 cup granulated sugar
1 large egg, room temperature
2 tsp. pure maple syrup (or milk)
1 1/2 tsp. vanilla extract

Instructions

Remove excess moisture from pumpkin by lining a strainer with paper towels. Place 1 1/2 cups pure pumpkin on the towels.
Meanwhile, mix together the dry ingredients; flour, baking powder, pumpkin pie spice, baking soda, salt, and ginger. Whisk until combined. Set aside.
Preheat oven to 350° and either grease the cookie sheets, or line them with parchment paper.
In large bowl, beat together butter and sugars until light and fluffy, about 2 min. Add the egg, syrup, and vanilla. Mix until combined. Stir in the pumpkin.
On low speed, add the flour mixture until fully combined. Do not over mix. Scoop heaping teaspoon of dough per cookie and place 2 - 3 inches apart on cookie sheet.
If you want to add the optional cinnamon-sugar sprinkle*, add before baking. See Notes.
Bake for 14 - 15 minutes, or until the edges appear set. Allow to partially cool on baking sheet 3 - 5 min., then remove the cookies to a wire rack to cool completely.
While cookies are cooling, make the optional and delicious maple glaze. See Notes.** Enjoy!

Notes

*Cinnamon-Sugar Sprinkle: 2 tablespoons granulated sugar + 2 teaspoons ground cinnamon. Using a spoon, sprinkle over tops of unbaked cookies.

**Maple Glaze: 2 tablespoons salted butter, 1/4 cup pure maple syrup, 3/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Mix with fork until smooth. Pour into baggie and snip a corner -- drizzle over cookies.

Nutrition