These chewy cookies are autumn in one bite! The flavors of pumpkin and spice are followed by the mellow sweetness of maple.
Adapted from Pumpkin Gingersnap Cookies at Two Peas and Their Pod.
Course: Dessert, Snack
Keyword: cookies, maple, pumpkin
Author: Beth Cato
1/2cupunsalted butter1 stick, room temperature
1cupwhite sugarplus more for rolling the cookies
1large eggroom temperature
2 1/3cupsall-purpose flour
1 1/2teaspoonsground ginger
In a large bowl, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, vanilla extract, and maple flavor.
In a medium bowl, whisk together the remaining dry ingredients. Add them to the batter until just combined. Refrigerate the cookie dough for at least 1 hour or up to 3 days.
When it's time to bake, preheat the oven at 350-degrees. Use greased stoneware or line a baking sheet with silicone mats or parchment. Place white sugar in a small bowl. Use a scoop to drop balls of dough in the sugar. Roll them around and then place on baking sheet. (Note: the dough is very sticky and goopy. It needs to be chilled to be workable, so be sure to place it back in the fridge between batches.)
Bake for 9-11 minutes for teaspoon sized dough, or 10–12 minutes for tablespoon-sized. The cookies should look crackled and set, but still soft. Let them cool on the baking sheet for ten minutes before moving to a rack.