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To create these delightful maple pumpkin cookies, you need a few simple ingredients. Here’s the list: - 1 cup pumpkin puree - 1/2 cup unsalted butter - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/4 cup pure maple syrup - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup chopped pecans or walnuts (optional) - 1/2 cup chocolate chips (optional) Each ingredient plays a key role in making these cookies soft, sweet, and packed with fall flavors. Pumpkin puree brings moisture and a rich taste. The butter adds creaminess, while the sugars give that perfect sweetness. Maple syrup adds a unique twist, enhancing the autumn vibe. As for spices, cinnamon, ginger, and nutmeg create warmth and depth in each bite. You can also add pecans or walnuts for a delightful crunch. Chocolate chips can bring a sweet touch, but they are optional. Using these quality ingredients will ensure that your cookies stand out. For the complete steps on how to make them, check the Full Recipe. - Preheat the oven to 350°F (175°C). - Prepare baking sheets with parchment paper. This helps cookies not stick. - Cream butter and sugars until light and fluffy. - Add pumpkin puree, maple syrup, egg, and vanilla. Mix until smooth. - Whisk together flour, baking soda, baking powder, and spices. - Make sure everything is well mixed for even flavor. - Gradually mix dry ingredients into the wet mixture. - Fold in optional ingredients like nuts and chocolate chips for extra fun. - Drop rounded dough onto baking sheets, spaced out for spreading. - Bake for 12-15 minutes until golden. The cookies will be soft in the center. For the full recipe, check out the autumn bliss maple pumpkin cookies. Enjoy making these delicious treats! To create light and fluffy cookies, avoid overmixing the dough. Mix just until the flour blends in. This keeps the cookies soft and airy. Also, keep a close eye on the baking time. Bake them for 12-15 minutes and check for softness. They should be golden on the outside but still soft in the center. Use high-quality maple syrup for the best taste. The pure syrup adds a rich depth to the cookies. You can also try adding a dash of vanilla or almond extract. Both options give a lovely twist to the cookie flavor. Experiment with these to find your perfect mix! For a stunning presentation, drizzle extra maple syrup over the cookies when serving. This adds a sweet touch and looks beautiful. Serve them on rustic wooden platters. Add autumn leaves or small decorative pumpkins for a cozy fall vibe. These details make your cookies look as good as they taste. For the full recipe, check out the Autumn Bliss Maple Pumpkin Cookies. {{image_4}} You can make these cookies gluten-free! Use almond flour or coconut flour instead of all-purpose flour. Almond flour adds a nice nutty flavor, while coconut flour makes them light. When using these flours, use less since they absorb more liquid. A good rule is to use about 1.5 cups of almond flour or 1 cup of coconut flour. Mix well to keep the cookies soft. If you want vegan cookies, it’s easy! Replace the butter with coconut oil. This gives a rich taste and keeps them moist. For the egg, use flaxseed. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes; it will thicken and act like an egg. These swaps make the cookies tasty and friendly for all diets. Want to change up the taste? Add allspice or cardamom to your mix. Just a pinch can bring warmth and depth. You can also stir in dried cranberries for a tart bite or white chocolate chips for sweetness. These extras make your cookies unique and fun. You can find the full recipe for these delightful twists in the link above! To keep your maple pumpkin cookies fresh, store them at room temperature. Place the cookies in an airtight container. This helps maintain their soft texture. They will stay good for about one week. If you want to keep them longer, freeze the cookies. Just wrap each cookie in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. If you want to warm up your cookies, do it gently. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5-10 minutes. This will make them warm and soft again. You can also use a microwave. Heat them for 10-15 seconds. Just be careful not to overheat them, or they may turn tough. For the full recipe, check out the section above. Enjoy your delicious cookies! To make these cookies, follow these steps: 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a large bowl, cream 1/2 cup of softened butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. 3. Mix in 1 cup of pumpkin puree, 1/4 cup maple syrup, 1 large egg, and 1 teaspoon vanilla extract. Blend until smooth. 4. In another bowl, whisk together 2 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. 5. Slowly add the dry mix to the wet mix. Stir gently until combined. 6. If you want, fold in 1 cup of chopped nuts or 1/2 cup of chocolate chips. 7. Drop rounded balls of dough onto the sheets, spacing them 2 inches apart. 8. Bake for 12-15 minutes until golden at the edges but soft in the center. 9. Let the cookies cool on the sheets for 5 minutes, then move them to a wire rack. Enjoy your delicious cookies! If you lack pumpkin puree, you can use: - Applesauce: It adds moisture and sweetness. - Butternut squash puree: It has a similar texture and taste. - Sweet potato puree: This offers a rich flavor. - Carrot puree: This can work for a different twist. Making these at home is easy! Simply cook the vegetable until soft, then mash it until smooth. Yes, you can prepare the dough ahead. Just follow these tips: - Chill the dough: Wrap it in plastic and refrigerate for up to 3 days. - Freeze the dough: Form cookie balls and freeze them. Bake from frozen, adding a few extra minutes to the time. For baked cookies, store them in an airtight container for up to a week. This keeps them fresh and tasty. These cookies stay fresh for about a week at room temperature. To keep them longer: - Store in an airtight container to prevent them from drying out. - For longer storage, freeze them in a sealed bag for up to 3 months. Simply thaw them at room temperature before enjoying again. You now have all you need to make delicious Maple Pumpkin Cookies. We covered the ingredients, step-by-step instructions, and helpful tips to ensure perfect results. Remember to store them properly and try variations for different flavors. These cookies are great for sharing and enjoying any time. Making them can be fun, and they are sure to please everyone. Enjoy your baking adventure and the tasty treats that follow!

Maple Pumpkin Cookies

Indulge in the sweet flavors of autumn with these delightful Autumn Bliss Maple Pumpkin Cookies! Made with creamy pumpkin puree and rich maple syrup, these soft and chewy cookies are spiced to perfection. Whether you're baking for a cozy gathering or a special treat, these cookies will bring warmth to your home. Click to explore the full recipe and learn how to make this seasonal favorite that everyone will love!
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Ingredients
  

1 cup pumpkin puree (canned or freshly made)

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup pure maple syrup

1 large egg, at room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup chopped pecans or walnuts (optional, for added crunch)

1/2 cup chocolate chips (optional, for a sweet touch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.

      Add in the pumpkin puree, maple syrup, egg, and vanilla extract to the butter-sugar mixture. Mix on medium speed until all ingredients are well combined and the mixture is smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until evenly mixed.

          Gradually introduce the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to denser cookies.

            If you're opting for added texture, fold in the chopped pecans or walnuts and chocolate chips until evenly distributed throughout the dough.

              Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading.

                Bake the cookies in your preheated oven for 12-15 minutes, or until they are lightly golden at the edges. They should still be soft in the center.

                  Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely before enjoying.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | Makes approximately 24 cookies

                      - Presentation Tips: For an enticing presentation, consider drizzling a bit of extra maple syrup over each cookie right before serving. A dusting of powdered sugar can create a beautiful snow-like effect. Serve the cookies on a rustic wooden platter, accentuated with autumn leaves or small decorative pumpkins to capture the festive spirit of the season.