Chewy Maple Pumpkin Cookies | Bigger Bolder Baking

By Bigger Bolder Baking · 45 min

Ingredients

Instructions

1. Whisk the melted butter and brown sugar in a large bowl, then whisk in the egg, pumpkin, maple syrup and vanilla until smooth.
2. In a separate bowl, whisk the flour, baking soda, salt and pumpkin pie spice, then stir them into the wet mixture to make a soft dough.
3. Chill the dough for at least 90 minutes to firm it up. It can be kept in the fridge for up to 3 days.
4. Mix the 4 tablespoons brown sugar and 1 teaspoon cinnamon in a small bowl for the coating and set aside.
5. Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment.
6. Scoop roughly 15 portions of dough using a ¼ cup measure (about 2 oz/57 g each), roll each into a ball and toss it in the cinnamon sugar until coated.
7. Place the balls about 4 inches apart on the trays, one tray at a time.
8. Bake for 16 to 18 minutes, until the edges are browned and the centres look puffed and slightly underdone.
9. While still hot, bang the pan firmly on a solid counter to create a crinkled top. Rest on the tray for a couple of minutes, then move to a cooling rack.
10. Store leftovers in an airtight container at room temperature for up to 2 days.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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