Thanksgiving is almost here and that means cookie season is upon us! Cookies are probably one of my favorite foods, and I tend to eat way too many of them this time of year. In keeping with my attempts at seasonal eating, I decided to try making pumpkin cookies with a splash of maple syrup. They turned out delicious. Like a pumpkin muffin and a sugar cookie had a baby. You could even eat them for breakfast. I won’t tell…

Prep Time: 15 mins | Total Time: 25 Mins
Yield: About 48 Small Cookies
TAGS: Cookies | Fall | Dessert | Breakfast | AMERICAN

As written, this recipe yields about 4 dozen small cookies or 3 dozen medium cookies. I highly recommend using parchment paper to prevent sticking as the dough and cookies are very soft and break easily if stuck.

Cookie scoop saves the day!

I must admit, I’ve been behind on the genius that is the cookie scoop. I recently acquired one from Josh’s great grandma. So easy! And so much less messy! So now I’m hooked and have to tell everyone, if you don’t have a cookie scoop, you are missing out. They are particularly great for sticky dough like this because let’s be honest, this recipe should probably include a step that says, “chill the dough for 2 hours”, but I never want to wait for that. So I don’t. And these turned out great with no refrigeration and the help of the handy cookie scoop.

Sprinkled-Cookies

Ingredients

  • 2 1/2 cups flour
  • 2 tsp arrowroot starch (or cornstarch)
  • 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp fall baking blend (see below)
  • 1 large egg
  • 1/2 cup pumpkin puree (homemade or canned)
  • 1/3 cup maple syrup
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3/4 cup salted butter (softened)
  • 2 tsp vanilla extract
  • 2 tbsp coarse sprinkling sugar (optional)

I like to make a double or triple batch of this fall baking blend at the beginning of the season for breads, oatmeal, and other goodies. Feel free to adjust the ratios to suit your tastes.

Fall Baking Blend

  • 2T Cinnamon
  • 2t Allspice
  • 2t Nutmeg
  • 2t Ginger
  • 1t Cloves
  • ½t Cardamom

Instructions

  1. Preheat the oven to 350F.
  2. Mix together the flour, starch, cream of tartar, baking soda, salt, and spice blend.
  3. In a separate bowl, mix together remaining ingredients (except the coarse sugar).
  4. Gradually add the flour mixture to the bowl with the wet ingredients. Mix well. The dough will be fairly sticky.
  5. Line 2 cookie trays with parchment paper (or grease well).
  6. Form the dough into balls of 1 to 1.5 inches in diameter. A cookie scoop with trigger handle works best. Place about 2 inches apart.
  7. Sprinkle with coarse sugar if using.
  8. Make for 9-11 minutes until just starting to brown on the edges.
cookies on a plate
Recipe Card

 

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Maple Pumpkin Spice Cookies

Course Breakfast, Dessert
Cuisine American, Fall
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 small cookies

Ingredients

Cookies

  • 2 1/2 cups flour
  • 2 tsp arrowroot starch or cornstarch
  • 1/2 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp fall baking blend
  • 1 large egg
  • 1/2 cup pumpkin puree homemade or canned
  • 1/3 cup maple syrup
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3/4 cup salted butter softened
  • 2 tsp vanilla extract
  • 2 tbsp coarse sprinkling sugar optional

Baking Blend

  • 2 tbsp cinnamon
  • 2 tsp allspice
  • 2 tsp nutmeg
  • 2 tsp ginger
  • 1 tsp cloves
  • 1/2 tsp cardamom

Instructions

  1. Preheat the oven to 350F. 

  2. Mix together the flour, starch, cream of tartar, baking soda, salt, and spice blend.

  3. In a separate bowl, mix together remaining ingredients (except the coarse sugar).

  4. Gradually add the flour mixture to the bowl with the wet ingredients. Mix well. The dough will be fairly sticky.

  5. Line 2 cookie trays with parchment paper (or grease well).

  6. Form the dough into balls of 1 to 1.5 inches in diameter. A cookie scoop with trigger handle works best. Place about 2 inches apart.

  7. Sprinkle with coarse sugar if using.

  8. Make for 9-11 minutes until just starting to brown on the edges. 

Maple Pumpkin Spice Cookies - Pin 2
Maple Pumpkin Spice Cookies - Pin

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