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To make chewy maple pumpkin cookies, gather these ingredients: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/4 cup maple syrup - 1 large egg - 1 tsp vanilla extract - 2 cups all-purpose flour - 1/2 tsp baking soda - 1 tsp baking powder - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp sea salt - 1 cup chocolate chips (optional) You can make these cookies even if you don’t have all the ingredients. For pumpkin puree, use homemade puree or mashed sweet potato. If you need a butter substitute, try coconut oil or applesauce. You can also swap brown sugar for white sugar, but this may change the flavor slightly. For a dairy-free version, use a plant-based butter and non-dairy chocolate chips. Accurate measuring is key to great cookies. Use dry measuring cups for flour and sugar. Spoon the flour into the cup lightly, then level it off with a knife. For liquid ingredients, use a clear measuring cup. Check the measurement at eye level for the best accuracy. This helps ensure your cookies turn out chewy and delicious every time! Start by gathering all your ingredients. You need pumpkin puree, butter, and sugars. Make sure your butter is softened. This helps in creaming it easily. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will keep the cookies from sticking. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar. Do this for about 2-3 minutes until it looks light and fluffy. Next, add the pumpkin puree, maple syrup, egg, and vanilla extract. Mix these until they are well combined. In another bowl, whisk the dry ingredients. This includes flour, baking soda, baking powder, and spices. Make sure to include cinnamon, nutmeg, ginger, and sea salt. Gradually mix the dry ingredients into the wet mix. Do this carefully until just combined. If you want to add chocolate chips, fold them in now. Scoop tablespoons of dough onto your prepared baking sheet. Space them about 2 inches apart. This gives them room to spread. Bake your cookies in the preheated oven for 10-12 minutes. You want the edges to be set with a slight golden color. Remember, they will firm up as they cool. After baking, let the cookies cool on the baking sheet for about 5 minutes. This helps them set properly. Then, transfer them to a wire rack to cool completely. For a fun presentation, stack the cookies in a cute jar tied with a ribbon. You can also serve them on a rustic wooden platter, dusted with powdered sugar. This adds a nice touch for any holiday gathering. Enjoy your chewy maple pumpkin cookies! For the complete recipe, check out the Full Recipe. To get that perfect chewy texture, use softened butter. Cream it well with sugars until fluffy. This helps add air and keeps the cookies light. Don't overmix your dough after adding flour. Just mix until you see no dry spots. This keeps the cookies from getting tough. Also, be sure to bake them until the edges are just set. The center will look soft, and that’s perfect! You can boost the flavor of these cookies with simple tweaks. Add more spices like cloves or allspice for warmth. A pinch of sea salt can enhance the sweetness too. If you want a deeper maple taste, use dark maple syrup instead of regular. For a fun twist, try adding nuts or dried fruits. They add texture and taste. One common mistake is using cold butter. Always use softened butter for the best results. Overbaking is another issue. Cookies continue to firm up after baking, so take them out when they look slightly underdone. Not measuring ingredients properly can also ruin the texture. Use a kitchen scale for accuracy. Follow the Full Recipe closely to ensure success. {{image_2}} You can easily make these chewy maple pumpkin cookies gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for blends with xanthan gum for best results. Mix the dry ingredients well to ensure they combine evenly. This way, everyone can enjoy these tasty treats. Feel free to get creative with add-ins. You can mix in nuts like walnuts or pecans for extra crunch. Dried cranberries or raisins add a nice sweet touch. For toppings, consider drizzling melted chocolate or a simple maple glaze. These extras can elevate the cookie experience. You can add different spices for seasonal flavors. Try cardamom or allspice for a unique twist. Pumpkin spice can enhance the fall vibe. You might also add a splash of orange zest for a fresh zing. Each change brings new life to this classic recipe. For the full recipe, check out the details above and have fun experimenting! To keep your chewy maple pumpkin cookies fresh, place them in an airtight container. Stack them with parchment paper between layers. This helps prevent sticking. Store them at room temperature for up to a week. If you want to keep them longer, consider freezing. To freeze cookies, first let them cool completely. Once cooled, place them in a single layer on a baking sheet. Freeze them for about an hour. This step helps keep their shape. After that, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, just thaw at room temperature. These cookies have a great shelf life. At room temperature, they last about seven days. If frozen, they stay fresh for three months. Always check for any signs of spoilage before eating. Enjoy the chewy goodness of your cookies whenever you like with proper storage! If you don't have pumpkin puree, you can use butternut squash puree. It has a similar taste and texture. You can also try sweet potato puree or even applesauce for a different flavor. Just make sure the substitute is smooth and thick. Yes, you can make these cookies without chocolate chips. You can leave them out for a pure maple pumpkin flavor. If you want some crunch, try adding nuts like walnuts or pecans. Dried cranberries or raisins can also add a nice touch. You can tell the cookies are done when the edges are set and have a light golden color. The center may look soft but will firm up as they cool. If you press lightly on a cookie and it springs back, they are ready to come out of the oven. For the full recipe, check out the detailed instructions above. This blog post covered key points for baking tasty cookies. We looked at important ingredients, useful tips, and step-by-step instructions. I shared ways to customize your cookies and how to store them. Remember, cooking is fun. Mistakes are part of the process, but you can avoid them. Keep experimenting with flavors and enjoy your treats with friends and family. Happy baking!

Chewy Maple Pumpkin Cookies

Indulge in the delightful flavors of fall with these Chewy Maple Pumpkin Cookies! Made with wholesome ingredients like pumpkin puree, maple syrup, and warm spices, these cookies are perfect for cozy evenings. Discover the simple recipe steps and impress your friends and family with your baking skills. Click through to explore how to create these delicious treats today and bring autumn to your kitchen!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup maple syrup

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp sea salt

1 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

      Add in the pumpkin puree, maple syrup, egg, and vanilla extract. Mix well until fully combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and sea salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using chocolate chips, fold them in at this stage.

            Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have a slight golden hue. They will continue to firm up as they cool.

                Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 cookies

                    - Presentation Tips: Stack the cookies in a cute jar tied with a ribbon, or serve them on a rustic wooden platter dusted with powdered sugar for a delightful visual touch.