These cookies epitomize the season of fall in a single cookie.
First you taste pumpkin and the cinnamon, ginger, and cloves, then that is followed by the mellow sweetness of maple. The texture is chewy and perfect.
I found the original of this recipe at Two Peas and Their Pod and thought, “Hey, you know what this recipe needs for some extra oomph? MAPLE.”
The flavors play so well together. Add that to the chewy texture and the lovely light orange tint of pumpkin, and you have the perfect goodies to accompany a hot drink on a brisk autumn night.
Do note that this cookie dough is very sticky and goopy. It needs to chill in the fridge so that it can be shaped and rolled in sugar. So plan ahead for this one: make the dough, then bake everything hours or a day later.
Adapted from Pumpkin Gingersnap Cookies at Two Peas and Their Pod.
Bready or Not: Pumpkin Maple Cookies
Ingredients
- 1/2 cup unsalted butter 1 stick, room temperature
- 1 cup white sugar plus more for rolling the cookies
- 1/2 cup pumpkin puree
- 1/4 cup molasses
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavor
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- In a large bowl, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, vanilla extract, and maple flavor.
- In a medium bowl, whisk together the remaining dry ingredients. Add them to the batter until just combined. Refrigerate the cookie dough for at least 1 hour or up to 3 days.
- When it's time to bake, preheat the oven at 350-degrees. Use greased stoneware or line a baking sheet with silicone mats or parchment. Place white sugar in a small bowl. Use a scoop to drop balls of dough in the sugar. Roll them around and then place on baking sheet. (Note: the dough is very sticky and goopy. It needs to be chilled to be workable, so be sure to place it back in the fridge between batches.)
- Bake for 9-11 minutes for teaspoon sized dough, or 10–12 minutes for tablespoon-sized. The cookies should look crackled and set, but still soft. Let them cool on the baking sheet for ten minutes before moving to a rack.
- OM NOM NOM!
