I just.. can’t.. stop.. eating these! I made them last year and I think I’ve been craving them ever since! Chewy, decadent, and full of fall flavor! Make a big batch to give away to friends and loved ones…or keep them all to yourself! 😉
(makes 2 dozen large cookies)
1 cup brown sugar
½ cup unsalted butter, room temperature
½ cup pumpkin puree
¼ cup maple syrup (sugar-free is optional)
1 tsp vanilla extract
2 ½ cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1 ½ tsp ground ginger
1 tsp pumpkin spice
1 tsp nutmeg
1 tsp ground cloves
½ tsp salt
White sugar for rolling the cookies in
(1.) In a large bowl, cream together brown sugar, butter, pumpkin, maple syrup, egg, and vanilla, mix until all ingredients are combined. (2.) In a separate bowl, whisk together flour, baking soda, spices, and salt. (3.) Slowly stir dry ingredients into butter and sugar mixture until everything is well blended. Refrigerate the cookie dough for an hour or it can also be kept for a couple days. If you only want to make a small batch of cookies, place remaining cookie dough in a zip-lock freezer bag and freeze until ready to use. Move dough from the freezer to the refrigerator one day before baking so it has time to thaw. Preheat the oven to 350 degrees F (176 degrees C) and line a baking sheet with parchment paper. (4.) Place sugar in a small bowl and roll spoon sized balls of dough in the sugar until coated.
Place on the prepared baking sheet and slightly flatten using your fingers.
Bake for 8-10 minutes. Remove from the oven and place cookies on a cooling rack for 5 minutes before serving!