Chewy Maple Pumpkin Cookies

$To make chewy maple pumpkin cookies, gather these main ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 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 nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt These ingredients combine to create a rich and flavorful cookie. The pumpkin puree adds moisture and a soft texture. The butter and sugars create a sweet base that balances the spices. You can customize your cookies with some optional add-ins: - 1/2 cup chocolate chips - 1/2 cup chopped pecans or walnuts Adding chocolate chips gives a nice contrast to the pumpkin flavor. Nuts add a crunchy texture, making each bite exciting. Feel free to mix and match according to your taste. Selecting the right ingredients matters for the best flavor. Here are some tips: - Pumpkin Puree: Look for 100% pumpkin puree with no added sugars or spices. Canned options are great for ease. - Butter: Use unsalted butter for better control over salt levels in your cookies. - Sugars: Fresh brown sugar adds moisture. Check it for clumps; it should be soft. - Maple Syrup: Use pure maple syrup instead of imitation for richer flavor. - Spices: Freshly ground spices can enhance the taste. Check the expiration date for freshness. Using high-quality ingredients makes a big difference in your cookies. For the full recipe, check the detailed instructions above. Start by gathering your ingredients. You need pumpkin puree, butter, sugars, maple syrup, an egg, and vanilla. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until smooth. Next, add the pumpkin puree, maple syrup, egg, and vanilla extract. Beat this mixture well until it blends fully. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mix to the wet mix. Stir gently until just combined. To keep the cookies chewy, do not overmix. If you want extra flavor, fold in chocolate chips or nuts. Now it’s time to bake. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Use a cookie scoop or tablespoon to drop mounds of dough onto the sheet. Leave about 2 inches between each mound. Bake the cookies for 12 to 15 minutes. They should have set edges and slightly cracked tops. Remember, they will firm up as they cool. Once baked, remove the cookies from the oven. Let them cool on the sheet for 5 minutes. This helps them set. After that, transfer the cookies to a wire rack to cool completely. For a special touch, dust them with powdered sugar. Serve them on a rustic platter. You can even add a small bowl of maple syrup for drizzling. Enjoy your chewy maple pumpkin cookies! For the full recipe, check out the details above. To get that soft and chewy bite, start with room temperature butter. This helps it mix well. Use a mix of brown and granulated sugar. Brown sugar adds moisture, while granulated sugar helps with structure. Avoid overmixing the dough. Stir until just combined to keep the cookies soft. Also, don’t skip the pumpkin puree. It adds moisture and flavor, making every bite delightful. If you want more chewiness, let the dough chill for 30 minutes before baking. This helps the flavors meld and creates a better texture. One common mistake is overbaking the cookies. Check them at the lower end of the baking time. They should look slightly cracked but still soft in the center. Another mistake is using cold ingredients. Cold butter or eggs can lead to uneven mixing. Always use room temperature ingredients for the best results. Don’t forget to measure your flour correctly. Too much flour can make your cookies dry. Use the spoon-and-level method for precision. Lastly, make sure you use fresh spices. They can lose flavor over time, affecting your cookies. Measuring ingredients accurately is key. For flour, spoon it into your measuring cup and level it off with a knife. This method prevents packing too much flour into the cup. For sticky ingredients like pumpkin puree or maple syrup, use a liquid measuring cup. Fill it up to the mark for accuracy. When measuring brown sugar, pack it firmly into the cup. This ensures you get the right amount. Always check your measurements before mixing. This helps avoid mistakes and ensures your cookies come out perfect. For the full recipe, refer to the earlier section. {{image_2}} You can make these chewy maple pumpkin cookies gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum. This helps the cookies hold their shape. Follow the same steps in the full recipe for the best results. You can change up the flavor easily. Try adding different spices like cloves or allspice. A dash of pumpkin spice mix can also give your cookies a warm kick. For nuts, swap pecans for walnuts or even pistachios. This adds crunch and a new flavor. To make these cookies vegan, you can replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Use coconut oil instead of butter for a rich taste. These changes make the cookies just as tasty without any animal products. To keep your chewy maple pumpkin cookies fresh, store them in an airtight container. This helps lock in moisture. You can layer the cookies with parchment paper to prevent sticking. Keep the container in a cool, dry place. Avoid direct sunlight, as it can dry out the cookies. Freezing cookies is a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Be sure to label it with the date. These cookies can last up to three months in the freezer. When you're ready to enjoy them, thaw at room temperature or warm them in the oven. Chewy maple pumpkin cookies stay fresh for about a week at room temperature. If you store them in the fridge, they may last up to two weeks. Just remember, the cooler air can dry them out. For the best taste, enjoy them within the first few days. You’ll find that the flavors get better with time, especially the maple! For the full recipe, check out the detailed instructions above. The key to chewy cookies lies in the ingredients and baking time. Use brown sugar for moisture and flavor. It helps keep the cookies soft. Also, do not overmix the dough. Overmixing can create a tough texture. Finally, remove the cookies from the oven when the edges are set. They will continue to firm up while cooling. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin to make puree. Cut it in half, scoop out the seeds, and roast the halves until soft. Then, blend the flesh until smooth. Fresh pumpkin adds a great flavor, but canned pumpkin is more convenient. Check the cookies after 12 minutes. The edges should be set, and the tops may look slightly cracked. If they appear too soft, bake for one more minute. Remember, they will firm as they cool. Trust your eyes and go by the look of the cookies! In this article, we covered the key ingredients for chewy maple pumpkin cookies. You learned how to prepare the dough and bake it to perfection. I shared tips for achieving the right texture and avoiding common mistakes. We also explored fun variations, storage methods, and answered your frequent questions. Baking these cookies is simple and rewarding. You can easily impress friends and family. Enjoy creating your own tasty treats!$

Indulge in the delightful flavors of autumn with these Chewy Maple Pumpkin Cookies! Perfectly soft and infused with pumpkin and warm spices, these cookies are a must-try for your fall baking. With a hint of maple syrup and the option to add chocolate chips or nuts, each bite is a taste of coziness. Ready to make your kitchen smell amazing? Click through for the full recipe and bring a slice of fall to your table!

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Ingredients

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

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 nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chocolate chips (optional)

1/2 cup chopped pecans or walnuts (optional)

Instructions

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

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and well combined.

Add the pumpkin puree, maple syrup, egg, and vanilla extract to the creamed mixture. Beat until completely blended.

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

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain chewiness.

If desired, fold in the chocolate chips and chopped nuts for added flavor and texture.

Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops look slightly cracked. The cookies will continue to firm up as they cool.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

- Presentation Tips: For a cozy autumn feel, dust the cookies with powdered sugar before serving and arrange them on a rustic wooden platter. Add a small bowl of maple syrup for drizzling on top for that extra touch!