Description
Soft and chewy cookies infused with pumpkin puree and maple syrup for a fall-inspired treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and maple syrup until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the bowl and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in walnuts if using.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. For a gluten-free version, substitute the flour with a gluten-free blend.
Nutrition
- Calories: 150
- Sugar: 9g
- Fat: 8g
- Carbohydrates: 18g
- Protein: 2g