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To make these tasty Maple Pumpkin Cookies, gather the following ingredients: - 1 cup pure pumpkin puree - 1/2 cup maple syrup - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1 egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped pecans (optional) - 1/2 cup chocolate chips (optional) To get the best results, precise measurements matter. Use a dry measuring cup for the flour and sugar. For liquids like maple syrup and pumpkin, use a liquid measuring cup. Make sure to pack the brown sugar tightly in the cup. This helps the cookies stay moist and flavorful. Choose high-quality ingredients for the best taste. Use pure maple syrup, not imitation. Look for pumpkin puree with no added sugar or spices. Always check that the butter is unsalted and fresh. Fresh spices will add a warm, rich flavor to your cookies. If you add optional ingredients like pecans or chocolate, choose those that you enjoy the most. Quality matters for great cookies! For the complete recipe, refer to the Full Recipe section. First, let’s get started. You need to preheat your oven to 350°F (175°C). This step warms the oven so your cookies bake evenly. Next, take a baking sheet and line it with parchment paper. This helps the cookies not stick. It also makes cleanup easier. In a large bowl, cream together the softened butter, brown sugar, and maple syrup. Use a mixer or a whisk to mix until it is light and fluffy. This may take a few minutes. Then, add the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined. The batter should look smooth and creamy. Grab another bowl for the dry ingredients. In it, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step is important. It ensures that the baking powder and spices mix well. Make sure there are no lumps in the flour. Now, add the dry mixture to the wet mixture. Stir gently until just combined. Do not overmix. Overmixing can lead to tough cookies. If you want, fold in the chopped pecans and chocolate chips. Next, scoop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart. Bake for 12-15 minutes. Look for lightly golden edges. The centers should feel set. After baking, let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To check the full recipe, refer to the earlier section. Enjoy your cookies! Mixing is key to great cookies. Start with softened butter. This makes it easy to cream with brown sugar and maple syrup. Mix until light and fluffy. Then, add pumpkin puree, egg, and vanilla extract. Mix just until combined. Don't overmix the dough. This keeps your cookies soft. Baking time can change based on your oven. I recommend baking for 12 to 15 minutes. Look for lightly golden edges and set centers. If your cookies are thicker, they may need more time. Always check them a minute or two before the timer goes off. Want to boost flavors? Try adding spices like allspice or cloves. You can also mix in chopped pecans or chocolate chips for extra texture. If you love sweet, drizzle some maple syrup on top after baking. These small changes make a big difference in taste. For the complete recipe, check the Full Recipe. {{image_2}} When it comes to maple pumpkin cookies, you can play around with the recipe. Here are some fun ideas to try. You can easily make gluten-free maple pumpkin cookies. Just swap the all-purpose flour for a gluten-free blend. Look for one that works well in baking. The texture might change a bit, but they will still taste great! To make these cookies vegan, you can replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Also, use vegan butter instead of regular butter. This way, everyone can enjoy them! Feel free to add your favorite mix-ins. Chopped pecans give a nice crunch. Chocolate chips add sweetness. You can also try dried cranberries for a tart twist. Spices like nutmeg and ginger can be adjusted for a bolder flavor. Explore different combinations to find your perfect cookie! For the full recipe, check out the details above. To keep your maple pumpkin cookies fresh, store them in an airtight container. Line the bottom with parchment paper to absorb any moisture. This helps avoid soggy cookies. Place a piece of bread in the container to keep them soft. The bread adds moisture and keeps your cookies chewy. If you want to save some cookies, freezing is a great option. Start with cooled cookies. Place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer them to a freezer bag. Seal tightly, removing as much air as possible. These cookies can last up to three months in the freezer. Maple pumpkin cookies stay fresh for about a week at room temperature. They may begin to dry out after that. To enjoy them longer, refrigerate them for up to two weeks. Always check for any signs of mold or spoilage before eating. Keeping them properly stored helps maintain their flavor and texture. For the full recipe, refer to the earlier section. To make Maple Pumpkin Cookies from scratch, start by mixing the wet ingredients. You will need pure pumpkin puree, maple syrup, softened butter, brown sugar, an egg, and vanilla extract. Mix these until they are light and fluffy. Next, whisk together the dry ingredients, which include flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Combine the wet and dry mixtures carefully, then add any optional items like nuts or chocolate chips. Scoop the dough onto a baking sheet, and bake at 350°F for 12-15 minutes. Yes, you can use canned pumpkin puree. In fact, it makes this recipe super easy! Canned pumpkin is often cooked and pureed, so it's ready to use. Just make sure you pick the plain pumpkin puree, not pumpkin pie filling. This keeps the flavors balanced and the cookies from being too sweet. You can enjoy pumpkin cookies in many ways. Try topping them with cream cheese frosting for a tasty treat. You can also pair them with a cup of hot apple cider or coffee. For a fun twist, crumble them over ice cream or yogurt. The options are endless, so get creative! To check if your cookies are done, look for lightly golden edges and set centers. The cookies should not be wet in the middle. You can also gently press the center with your finger. If it springs back, they are ready! Let them cool for a few minutes before moving them to a rack. For a detailed guide, check the Full Recipe for Maple Pumpkin Delight Cookies. In this post, we covered everything about making maple pumpkin cookies. We explored the key ingredients, detailed step-by-step baking instructions, and shared tips to help you succeed. We even discussed variations like gluten-free and vegan options. Storing your cookies properly ensures they stay fresh. In short, these cookies are easy to make and fun to enjoy. With the right techniques, you will impress everyone with your baking skills. Happy baking!

Maple Pumpkin Cookies

Indulge in the warm flavors of fall with these Maple Pumpkin Delight Cookies! Packed with pumpkin puree, maple syrup, and delicious spices, these cookies are the perfect treat for any occasion. Easy to make in just 30 minutes, they’re sure to impress family and friends.
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup maple syrup

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped pecans (optional)

1/2 cup chocolate chips (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 maple syrup until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined.

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

          Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

            Fold in the chopped pecans and chocolate chips if using.

              Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.

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

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