Maple Pumpkin Cookies
Our yummy maple pumpkin cookies are soft, chewy and ridiculously delicious!
You may want to shape your pumpkin cookies a bit before baking, as they don’t spread very much. Just wet your fingers with a little water then press down on the dough.
When you’re making your icing, if it’s too thick, add a bit more syrup. If it’s too thin, just add powdered sugar in small increments until you reach the desired consistency.
Maple Pumpkin Cookies Recipe
These maple pumpkin cookies combine the flavors of maple and pumpkin pie with a soft and chewy texture.
Ingredients
Yield: 36 cookies
- 3 cups all-purpose flour
- 2 Tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1 cup dark brown sugar, firmly packed
- 1 cup unsalted butter, softened
- 1/4 cup oil
- 15 oz can pumpkin purée
- 2 eggs
- 1 tsp pure vanilla extract
maple icing
- 1/4 cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 4 Tbsp maple syrup
- 2 cups powdered sugar, sifted
Instructions
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Sift flour, cinnamon, baking powder, baking soda, salt and nutmeg into a large bowl then set aside.
- In a separate bowl, cream both sugars, butter and oil together. Add pumpkin purée, eggs and vanilla to the sugar mixture, stirring thoroughly to combine.
- Combine all wet and dry ingredients together then mix until well incorporated. Using a spoon or small cookie scoop, drop heaping tablespoons of dough approximately 3" apart onto baking sheets. Moisten fingertips with a little bit of water then flatten dough to approximately ½" thickness.
- Bake 10–12 minutes, remove from oven when centers of the cookies are firm to the touch then allow cookies to cool completely on a cooling rack.
- Prepare icing by whisking butter, vanilla, maple syrup and powdered sugar. If icing is on the thin side, add a little bit of powdered sugar to thicken it. Ice cookies after they have completely cooled and enjoy!
Notes
The dough will be more like a batter, making it a seriously moist and chewy cookie!
Calories: 176kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 29mg, Sodium: 150mg, Potassium: 48mg, Fiber: 1g, Sugar: 17g
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Pretty tastey! Mine came make more of a muffin texture tho. Not really chewy. Definitely muffin. Can you tell me what might have led to that? I’d like to do again and get the chewy texture!