Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- ½ cup pure maple syrup
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Optional: Chopped pecans or walnuts for added crunch
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat softened butter and brown sugar until light and fluffy.
- Add egg, maple syrup, pumpkin puree, and vanilla extract to the creamed mixture. Mix thoroughly.
- Gradually add dry ingredients into wet ingredients, stirring gently. Fold in chopped nuts if using.
- Using a cookie scoop, portion dough onto prepared baking sheet. Flatten cookies slightly.
- Bake for 12-15 minutes until edges are golden brown.
- Cool on wire rack for at least 10 minutes. Optional: drizzle with maple glaze or enjoy as-is.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Freeze in a sealed container for up to a month for long-term storage.
- Reheat in oven or microwave for a fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg