Maple Pumpkin Spice Cookies are the perfect blend of fall flavors, wrapped up in a soft, chewy cookie. With the comforting warmth of pumpkin pie spice and the rich sweetness of maple syrup, these cookies bring a cozy vibe to any occasion. They're a delightful treat for those chilly autumn days!
The base of these cookies starts with butter, which adds richness and helps achieve that soft texture we love. Both granulated sugar and brown sugar are used — the granulated sugar for sweetness and the brown sugar for a hint of molasses flavor and extra chewiness. The star of the show, pumpkin puree, not only provides moisture but also infuses the cookies with a subtle earthy flavor. Maple syrup adds a unique sweetness and depth, distinguishing these cookies from other pumpkin treats. A large egg binds everything together, while vanilla extract enhances the overall flavor profile. The dry ingredients — flour, baking soda, baking powder, and salt — create the structure of the cookie, and pumpkin pie spice packs a flavorful punch. Lastly, chopped pecans are optional but provide a delightful crunch.
These cookies pair wonderfully with a mug of spiced chai or a glass of cold milk. For a festive twist, serve them with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. They're also a great addition to any holiday cookie platter!
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. Next, in a large mixing bowl, cream the butter, granulated sugar, and brown sugar together. You'll want the mixture to be light and fluffy, which usually takes about 3-5 minutes with an electric mixer. This step helps incorporate air into the batter, giving the cookies a nice lift.
Once that's done, add the pumpkin puree, maple syrup, egg, and vanilla extract to the bowl. Mix until everything is well combined. Take a moment to enjoy the aroma — it's a sneak peek of the deliciousness to come!
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed throughout the flour. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; a few streaks of flour are okay at this stage.
If you're using pecans, fold them into the dough gently. They add a nice texture contrast and a nutty flavor that complements the spices beautifully. Using a tablespoon, drop portions of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies for 12-14 minutes or until the edges are lightly golden. They'll firm up as they cool, so don't worry if they seem a bit soft when you first take them out. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to handle.
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