Ingredients
- All-purpose flour: 2 1/2 cups
- Baking soda: 1 teaspoon
- Pumpkin pie spice: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup
- Granulated sugar: 1 cup
- Canned pumpkin puree: 1 cup
- Maple syrup: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the pumpkin puree and maple syrup until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Drop by rounded tablespoons onto ungreased baking sheets.
- Step 5: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to keep them soft.
- For a warm, comforting treat, microwave a cookie for 5-10 seconds before enjoying.
- Serve these pumpkin cookies with a dollop of whipped cream or a scoop of vanilla ice cream to complement the maple glaze.
- Be careful not to overmix the dough once you add the dry ingredients, as this will result in tougher cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American