Description
Soft, chewy cookies made with pumpkin puree and maple syrup, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/4 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat.
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, maple syrup, and brown sugar for about 2-3 minutes until light and fluffy.
- Add the Pumpkin and Egg: Mix in the pumpkin puree and the egg until fully combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin spice, and salt. Gradually add this to the pumpkin mixture and mix until just combined.
- Stir in Oats and Optional Ingredients: Fold in your oats and any nuts or chocolate chips you’re using.
- Scoop the Dough: Drop cookie dough onto the prepared baking sheet, spacing them about an inch apart.
- Bake: Bake for 12-15 minutes or until the edges are golden brown.
- Cool Down: Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
- Enjoy! These cookies are fantastic warm or stored in an airtight container for a week.
Notes
For a vegan option, replace the egg with a flax egg.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: pumpkin cookies, breakfast cookies, fall recipes, maple cookies, pumpkin spice