Ingredients
Scale
- 1 ½ cups canned pumpkin puree
- ¾ cup pure maple syrup
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chopped pecans or walnuts for added crunch
Instructions
- Begin by combining the pumpkin puree, maple syrup, melted butter, eggs, and vanilla extract in a large mixing bowl. Stir thoroughly until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until a soft dough forms. Fold in nuts if desired.
- Drop the dough onto a baking sheet lined with parchment paper using a cookie scoop or tablespoon. Flatten slightly if desired.
- Bake at 350°F (175°C) for 12-15 minutes or until edges are golden brown.
- Allow the cookies to cool on a wire rack for at least 10 minutes before serving.
Notes
- For extra flavor, fold in chopped pecans or walnuts.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For longer storage, freeze the cookies wrapped tightly and thaw at room temperature before eating.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
