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Cozy Maple Pumpkin Chocolate Chip Cookies (Easy Fall Recipe)

maple pumpkin chocolate chip cookies - featured image
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These cozy maple pumpkin chocolate chip cookies are soft in the middle with slightly crispy edges, filled with melted chocolate and warm maple-pumpkin flavor. They come together in about 30 minutes and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt (fine sea salt or table salt)
  • 1 ½ teaspoons pumpkin pie spice (or ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice)
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ cup pure maple syrup (Grade A Dark Amber recommended)
  • 1 large egg, at room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling), blotted with paper towel
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ¼ cup chopped pecans or walnuts (optional)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Prepare the pumpkin puree: Measure out ½ cup of pumpkin puree and spread it on a small plate. Press a paper towel gently on top to absorb excess moisture. Let it sit while you mix the other ingredients.
  3. Whisk the dry ingredients together: In a large bowl, combine 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 1 ½ teaspoons pumpkin pie spice. Whisk until evenly distributed. Set aside.
  4. Cream the butter and sugars: In a medium bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup packed light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  5. Add the wet ingredients: Add ¼ cup maple syrup, 1 large egg, the prepared pumpkin puree, and 1 teaspoon vanilla extract to the butter mixture. Beat on low speed until just combined. The mixture may look slightly curdled—that’s normal.
  6. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding with a spatula. Mix just until no streaks of flour remain. Do not overmix.
  7. Fold in the chocolate chips: Add 1 cup semi-sweet chocolate chips (and pecans if using) to the dough. Fold gently with a rubber spatula until evenly distributed. The dough will be soft and slightly sticky.
  8. Chill the dough (optional but recommended): Cover the bowl and refrigerate the dough for 30 minutes. This helps prevent spreading and gives you thicker cookies.
  9. Scoop and shape: Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheets. If desired, roll each ball gently between your palms to make them round.
  10. Bake: Bake one sheet at a time for 10-12 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone and puffy. For softer cookies, bake for 10 minutes; for crisper edges, go for 12 minutes.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If using flaky sea salt, sprinkle it on right when they come out of the oven.

Notes

Drain the pumpkin puree with a paper towel to prevent flat cookies. Room temperature ingredients are important. Don’t overmix the dough. Chilling the dough for 30 minutes yields thicker cookies. Bake until edges are set and centers are still soft; they will continue to set as they cool. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter sticks and dairy-free chocolate chips.

Nutrition

Keywords: pumpkin cookies, maple cookies, chocolate chip cookies, fall cookies, easy cookie recipe, pumpkin chocolate chip cookies

Find it online: https://perkypan.com/cozy-maple-pumpkin-chocolate-chip-cookies-easy-fall-recipe/