maple pumpkin cookies
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I like recipes that have "whole" units. 1 can of pumpkin vs 3/4 cup of pumpkin.
I was looking for a cake-ey cookie, soft and fluffy with a little crunch on it, and not too sweet. Also, I wanted to add a maple component vs. a straight vanilla. It smells good when baking and reminds me of maple syrup and pumpkin pancake happiness.
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Preheat oven to 350 degrees F (175 degrees C). Line with parchment paper or use Silpat mats.
Sift flour, baking powder, cinnamon, baking soda, and ginger together in a bowl.
Beat 1 cup butter, turbinado and brown sugar, vanilla extract, and egg with using a KitchenAid or other electric mixer. Beat until smooth, but it will be slightly gritty from the sugars. eating until mixture is smooth. Beat in pumpkin puree.
Gradually mix in the dry ingredients until smooth. The cookie batter will will be wet. Toss in the freezer for 15-30 minutes.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. The batter will be sticky.
Bake in the preheated oven until cookies are lightly browned, about 20 minutes* (See notes below).
Best to rotate the cookie sheets every 6 minutes or so.
Let cookies cool for about 5 minutes on a cookie rack.
Makes about 30 cookies. Best eaten warm while the top is still a little crunchy. It smells like slightly spicy maple syrup and pumpkin pancakes
NOTES:
Sift flour, baking powder, cinnamon, baking soda, and ginger together in a bowl.
Beat 1 cup butter, turbinado and brown sugar, vanilla extract, and egg with using a KitchenAid or other electric mixer. Beat until smooth, but it will be slightly gritty from the sugars. eating until mixture is smooth. Beat in pumpkin puree.
Gradually mix in the dry ingredients until smooth. The cookie batter will will be wet. Toss in the freezer for 15-30 minutes.
Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. The batter will be sticky.
Bake in the preheated oven until cookies are lightly browned, about 20 minutes* (See notes below).
Best to rotate the cookie sheets every 6 minutes or so.
Let cookies cool for about 5 minutes on a cookie rack.
Makes about 30 cookies. Best eaten warm while the top is still a little crunchy. It smells like slightly spicy maple syrup and pumpkin pancakes
NOTES:
- Maple flavoring is in the baking aisle, near vanilla extract. Try to get the 'real' stuff, but imitation maple flavor is OK.
- The original recipe uses vanilla extract, but maple flavor makes everything better. Deeper flavor and not so super sweet as vanilla extract.
- The original recipe also uses white sugar instead of raw/turbinado sugar. 1:1 swap worked out fine in this case.
- *The original baking time was 10-12 minutes, but this is not nearly enough. I baked three pans in one oven, so that definitely extended the baking time, particularly with rotating the pans.
- These cookies go from soft to squishy very quickly. To rehab them, pop them in the toaster to get the just-baked crisp back.
