Maple-Pumpkin Cookies
Delightful maple-pumpkin cookies feature warm spices, grated apple, and pecans, offering a cozy, autumn-inspired treat perfect for sharing during festive gatherings.
Ingredients
- 1 cup mashed cooked pumpkin ⓘ
- 1 cup maple syrup ⓘ
- 1 egg ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1/2 cup unsalted butter ⓘ
- 1 cup whole wheat flour ⓘ
- 1 cup all-purpose flour ⓘ
- 1 cup grated apple ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup chopped pecans ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease a cookie sheet or line it with parchment paper.
- Combine the mashed pumpkin, maple syrup, egg, and vanilla extract in a blender.
- Blend until smooth.
- In a small bowl, cream the unsalted butter with an electric mixer.
- Add the creamed butter to the pumpkin mixture and mix well.
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt.
- Stir in the grated apple and chopped pecans.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared cookie sheet.
- Bake for 10-12 minutes or until golden brown around the edges.
- Remove from oven and let cool slightly before transferring to a wire rack.
Tips & Substitutions
For a lighter texture, consider using half all-purpose flour and half whole wheat flour. If you don't have pecans, walnuts or almonds can be great substitutes. For added sweetness, you can mix in a handful of chocolate chips. Make sure to use pure maple syrup for the best flavor. If you're short on time, skip blending and simply mix the wet and dry ingredients separately.
Serving Suggestions
These Maple-Pumpkin Cookies are delightful on their own or can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with a warm cup of spiced tea or coffee. For a festive touch, serve alongside a slice of Lemon Luck Pie during gatherings or holiday celebrations.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Maple-Pumpkin Cookies contains roughly 206 calories, with 2g protein, 16g carbohydrates, and 16g fat. It is a good source of dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 607mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure to cook and mash it until smooth before measuring. Fresh pumpkin might have a slightly different moisture content, so check the consistency of your dough and adjust flour if necessary.
What can I substitute for maple syrup?
If you don't have maple syrup, honey or agave nectar can be used as substitutes. Keep in mind that these options may alter the flavor slightly, so choose what suits your taste best. You can also use brown sugar mixed with a little water for a similar sweetness.
Can I make these cookies vegan?
Yes, to make these cookies vegan, you can replace the egg with a flax egg or applesauce. Use vegan butter instead of unsalted butter, and ensure your maple syrup is pure. The cookies will still be delicious and moist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).