Print

Cozy Maple Pumpkin Chocolate Chip Cookies – Easy Fall Recipe

maple pumpkin chocolate chip cookies - featured image
Print Recipe

These soft, spiced cookies combine pumpkin puree, maple syrup, and dark chocolate chips for a taste of autumn in every bite. Ready in under 30 minutes with no chilling required, they’re the perfect quick and easy fall treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/4 cup (60ml) pure maple syrup
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
  3. In a separate medium bowl, whisk together the melted butter, granulated sugar, light brown sugar, maple syrup, pumpkin puree, egg, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula or wooden spoon until just combined. Do not overmix.
  5. Fold in the chocolate chips until evenly distributed.
  6. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look soft and puffy.
  8. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For extra soft cookies, press a few extra chocolate chips onto the tops of the dough balls before baking. If the dough feels too sticky, chill it in the fridge for 15-20 minutes. The dough can be frozen for up to 3 months; bake from frozen, adding 2 minutes to the bake time. Store cookies in an airtight container at room temperature for up to 4 days; add a slice of bread to keep them soft.

Nutrition

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

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