Ingredients
Scale
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) salt
- 2 teaspoons (5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) pure pumpkin puree
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Beat in the pumpkin puree, maple syrup, vanilla extract, and egg yolk.
- Combine and Chill: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Cover the dough and chill for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1½ tablespoons of dough per cookie, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chilling the dough helps the cookies retain shape.
- For crispier edges, bake 1–2 minutes longer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg