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Chewy Maple Pumpkin Cookies

Delightful chewy cookies made with pumpkin puree and maple syrup, perfect for the autumn season.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup maple syrup
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup coconut oil, melted Can be substituted with melted butter.
  • 1 tsp vanilla extract
Dry ingredients
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pumpkin spice Can use a mix of cinnamon, nutmeg, and ginger.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, maple syrup, sugar, brown sugar, melted coconut oil, and vanilla extract. Stir until well incorporated.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice.
  4. Slowly add the dry ingredient mix to the wet mixture, stirring until just combined. Do not overmix; the dough should be slightly sticky.
  5. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Place the cookie sheets in the preheated oven and bake for 12-15 minutes, until the edges are lightly golden but centers remain soft.
Cooling
  1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months, separating layers with parchment paper. Reheat in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes.