Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup pure maple syrup
- 1/2 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Wet Ingredients: In a large bowl, mix butter, maple syrup, brown sugar, pumpkin, egg yolk, and vanilla until smooth.
- Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Combine: Gradually mix dry ingredients into the wet until just combined. Don’t overmix.
- Chill Dough: Optional but recommended—chill for 30 minutes for thicker cookies.
- Scoop: Drop tablespoon-sized balls onto baking sheet, 2 inches apart.
- Bake: Bake 10–12 minutes or until edges are set and centers look slightly underdone.
- Cool: Let cool on sheet for 5 minutes before transferring to a wire rack.
Notes
Be sure to use pure maple syrup—not pancake syrup. The flavor and consistency are key to getting the right chew and depth.