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- 1 cup pumpkin puree - 1/2 cup maple syrup - 1/2 cup unsalted butter, softened - 1/4 cup brown sugar, packed - 1 teaspoon vanilla extract - 1 1/2 cups rolled oats - 1 cup all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or pecans - Optional: 1/2 cup chocolate chips I love the warm flavors of pumpkin and maple in these cookies. They make a cozy treat. First, you need 1 cup of pumpkin puree. Make sure it’s pure pumpkin, not pie filling. Next, grab 1/2 cup of maple syrup for sweetness. It adds a rich flavor that pairs well with pumpkin. You'll also need 1/2 cup of softened unsalted butter and 1/4 cup of packed brown sugar. These two ingredients help create a soft and chewy texture. Don’t forget 1 teaspoon of vanilla extract. This adds a lovely aroma and taste to the mix. For the wholesome base, use 1 1/2 cups of rolled oats and 1 cup of all-purpose flour. The oats give a nice chewiness, while the flour helps hold everything together. Add in 1 teaspoon of baking soda and 1 teaspoon of baking powder to help the cookies rise. To spice things up, use 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg. These spices bring out the fall flavors in the cookies. Finally, add 1/4 teaspoon of salt to balance the sweetness. If you want some extra crunch, include 1/2 cup of chopped walnuts or pecans. For a sweet twist, fold in 1/2 cup of chocolate chips. Both options are delicious! With these ingredients, you’re set to make scrumptious Pumpkin Maple Oatmeal Cookies that everyone will love. 1. Preheating the Oven Start by preheating your oven to 350°F (175°C). This heat helps the cookies bake evenly. While the oven heats, prepare your baking sheets. Line two sheets with parchment paper. This prevents sticking and makes cleanup easy. 2. Creaming Ingredients In a large bowl, combine 1/2 cup of softened unsalted butter, 1/4 cup of brown sugar, and 1/2 cup of maple syrup. Use a mixer or a spatula to mix until it's light and fluffy. This step is key for a soft cookie texture. 3. Mixing Wet and Dry Components Next, add 1 cup of pumpkin puree and 1 teaspoon of vanilla extract to the creamed mixture. Stir until smooth. In another bowl, whisk together 1 1/2 cups of rolled oats, 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Gradually fold the dry mix into the wet ingredients until just combined. If you want, fold in 1/2 cup of chopped nuts or chocolate chips for extra flavor. 1. Forming Cookie Dough Use a tablespoon to scoop out the dough. Drop the dough onto the prepared baking sheets. Leave space between each scoop. This space allows the cookies to spread without merging. 2. Spacing on Baking Sheets Make sure to leave about 2 inches of space between each cookie dough scoop. This helps them bake evenly and keeps them from sticking together. 3. Baking Time and Testing for Doneness Bake the cookies for about 12-15 minutes. Keep an eye on them. They are done when the edges are golden brown. You can test doneness by inserting a toothpick in the center. If it comes out clean, they are ready. 1. Cooling on Baking Sheet Once baked, take the sheets out of the oven. Let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up before moving. 2. Transferring to Wire Rack After cooling, gently transfer the cookies to a wire rack. This step allows air to circulate around them, preventing sogginess. Let them cool completely before serving. 3. Presentation Tips for Serving For a lovely presentation, arrange the cookies on a rustic wooden platter. Drizzle a bit of extra maple syrup on top. A sprinkle of cinnamon adds a nice touch too. Your cookies will look as good as they taste! - Adjusting Consistency The dough should be thick but not dry. If it feels too dry, add a bit more maple syrup or pumpkin puree. This will help make your cookies soft and chewy. - Ensuring Even Baking Space the cookies well on the baking sheet. I like to leave about two inches between each scoop. This gives them room to spread without merging together. - Adding Spices or Extracts For extra flavor, try adding a pinch of ginger or cloves. You can also use almond or maple extracts. These will give your cookies a warm and cozy taste. - Choosing the Right Nuts Walnuts add a nice crunch, while pecans offer a sweeter flavor. You can even mix both for a unique texture. Chopping them finely helps distribute the nutty flavor throughout the cookies. - Over or Under Baked Cookies If your cookies are too hard, they may have baked too long. Check them at 12 minutes. If they’re soft but set, they are likely done. For underbaked cookies, leave them in for a minute or two more. - Ensuring Cookies Don't Spread Too Much If your cookies spread too much, try chilling the dough for 30 minutes before baking. This helps keep their shape and leads to a thicker cookie. {{image_2}} Gluten-Free Tips You can easily make these cookies gluten-free. Just swap the all-purpose flour for gluten-free flour. Look for a blend that works well in baking. It will keep your cookies soft and chewy. Vegan Substitutes To make these cookies vegan, replace the butter with coconut oil or vegan butter. Use maple syrup as your sweetener. You can also try flax eggs instead of regular eggs if the recipe calls for them. Adding Dried Fruits or Zest Want to add more flavor? Mix in dried fruits like cranberries or raisins. You can also add a bit of orange or lemon zest. This gives the cookies a bright, fresh taste. Using Different Nut Types You can swap out walnuts or pecans for other nuts. Try almonds or hazelnuts for a different crunch. Each nut brings its unique flavor, making your cookies even better. Unique Toppings or Pairings Drizzle some extra maple syrup on top before serving. You can also sprinkle a little sea salt for a sweet and salty twist. This adds depth to each bite. Serving with Ice Cream or Whipped Cream For a fun dessert, serve these cookies with a scoop of vanilla ice cream or whipped cream. The warm cookies and cool toppings create a delightful contrast. Store your cookies at room temperature for the best taste. Place them in an airtight container. This keeps them soft and fresh. If you live in a hot area, use the fridge. Just make sure to seal them well to avoid drying out. - Use a glass or plastic container with a tight lid. - You can also layer parchment paper between cookies. This stops them from sticking together. You can freeze cookie dough for later use. This way, you have fresh cookies on demand. To freeze, scoop the dough onto a baking sheet. Leave space between each scoop. Then, freeze the sheet for about an hour. Once firm, move the dough balls to a freezer bag. - Label the bag with the date and type. - To bake, just take them out and let them thaw for 15 minutes. Then, bake as usual. These cookies last about a week at room temperature. If you keep them in the fridge, they can last up to two weeks. Check for any signs of spoilage. If they smell off or look dry, it’s best to toss them. - Fresh cookies should feel soft and smell sweet. - If they become hard or crumbly, that means they are past their prime. Can I use canned pumpkin puree? Yes, you can use canned pumpkin puree. Just make sure it’s pure pumpkin, not pie filling. It saves time and gives great flavor. How can I adjust the sweetness of the cookies? You can add or reduce the maple syrup or brown sugar. If you like less sweet cookies, cut the sugar by a little. Taste the dough before baking to find your perfect balance. What changes can I make for a healthier version? To make these cookies healthier, use whole wheat flour instead of all-purpose flour. You can also replace some butter with applesauce. This swap keeps the cookies moist and lowers fat. What should I do if my cookies are too dry? If your cookies turn out dry, check your flour measurement. Too much flour can make them crumbly. You can also add a touch more pumpkin puree for moisture. Can I use a different type of flour? Yes, you can use other flours like oat or almond flour. Just remember that different flours can change the texture. Start with a small batch to see how it works. How does altitude affect baking these cookies? Baking at high altitude can cause cookies to rise too quickly. You may need to add more flour or reduce the baking soda. It’s all about adjusting to your kitchen's unique conditions. These pumpkin maple oatmeal cookies are easy to make and full of flavor. We covered the key ingredients, steps for preparation, baking, and cooling. You also learned tips for perfect cookies and fun variations to try. Remember to store them well for the best taste. Baking should be fun, and you have everything you need to create a tasty treat. I hope these recipes inspire you to bake and share!

Pumpkin Maple Oatmeal Cookies

Indulge in the delightful taste of Pumpkin Maple Oatmeal Cookies! These delicious treats combine pumpkin puree and maple syrup for a perfect fall flavor. Easy to make with simple ingredients, they’re great for a cozy gathering or a sweet afternoon snack. Get the full recipe and impress your friends and family with your baking skills. Click through to discover how to make these tasty cookies and elevate your autumn baking!
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Ingredients
  

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup maple syrup

1/2 cup unsalted butter, softened

1/4 cup brown sugar, packed

1 teaspoon vanilla extract

1 1/2 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream the softened butter, brown sugar, and maple syrup together until well combined and fluffy.

      Add the pumpkin puree and vanilla extract to the mixture, stirring until smooth.

        In a separate bowl, whisk together the rolled oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly distributed.

          Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the chopped nuts and chocolate chips.

            Drop tablespoon-sized scoops of dough onto the prepared baking sheets, leaving some space between each cookie.

              Bake in the preheated oven for about 12-15 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

                Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                    - Presentation Tips: Arrange cookies on a rustic wooden platter and drizzle with a little extra maple syrup before serving. Garnish with a sprinkle of cinnamon for a beautiful finishing touch!