Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
- Add the egg, pumpkin puree, maple syrup, and vanilla extract. Mix until combined.
- Gradually add the dry mixture to the wet mixture. Stir gently until no streaks of flour remain. Do not overmix.
- Using a tablespoon or cookie scoop, drop portions of dough onto the prepared baking sheets, leaving space between each.
- Bake for 12–14 minutes, until edges are set and centers are just firm.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Optional: Drizzle a light maple glaze on top by mixing powdered sugar with a small amount of maple syrup.
Notes
For thicker cookies, chill the dough for 30 minutes before baking.
To enhance texture, add chocolate chips, white chocolate, or chopped nuts.
Store in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 14