Chewy Maple Pumpkin Cookies

Tis the season for warm, spiced, pumpkin recipes, so behold: my Maple Pumpkin Cookies topped with cinnamon pecan streusel. The perfect fall treat!

Whether you're ready for fall or not, it's here to stay for a good few weeks before winter so let's enjoy it! I don't know about you, but it seems like there's something in my body that changes this time of year and REQUIRES cinnamon, maple, pumpkin, and apple anything to live on. If you are like me, you need these cookies.

The recipe is quite easy and absolutely delicious. The chewy pumpkin cookie base, sprinkled with cinnamon pecan streusel and drizzled with maple icing makes for the perfect warming, fall treat.

Just imagine enjoying one of these cookies on a cool fall evening with tea, by a candle, reading a book...

Sorry, I'm getting distracted by my dream fall day (that almost never happens) but if this appeals to you, we would definitely get along! Anyway, lets get into it!

Chewy Maple Pumpkin Cookies

Yield: 9-12 cookies (depending on how big you like them!)

Prep time: 10 minutes

Cook time: 10-11 minutes

• ½ cup unsalted butter, room temperature

• ¾ cup packed dark brown sugar

• ¼ cup maple syrup

• ½ cup pumpkin puree (plain pumpkin, not pie filling)

• 1 egg yolk, room temperature

• 2 teaspoons vanilla

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

Cinnamon Pecan Streusel

• ¼ cup unsalted butter, room temperature

• ¼ cup brown sugar

• ½ teaspoon cinnamon

• ¼ cup all-purpose flour

• ¼ cup pecan halves

Maple Icing

• 1 cup icing/powdered sugar

• 1 tablespoon maple syrup

• 1 teaspoon vanilla

• 1-2 tablespoons milk

Directions

1. Preheat to 350°F and line 2 baking sheets with parchment paper.

2. Make the cinnamon pecan streusel by add the first four ingredients to a small bowl and mix together by pinching between your fingers. Mix the pecans into the streusel. Set aside.

3. In a large bowl, cream the butter, brown sugar, maple syrup, and pumpkin puree and cream together. Then add your egg yolk and vanilla to the mix and whisk to combine.

4. Add the flour, baking powder, baking soda, salt, and cinnamon to the liquids and use a spatula to mix together. Mix until just combined.

5. Use a cookie scoop to scoop dough balls on to the baking sheets, dropping them about 2 inches apart. Roll the cookies into softer balls and taking the back of the cookie scoop, press into the cookies to form a crater in the centre. Then, sprinkle the streusle into the craters.

6. Bake until the cookies have been cooked around the edges but the middle looks a little undercooked. Remove the cookies from the oven, let sit on the baking sheet for 2-3 minutes until the cookie bottoms have set. Then set them in a baking rack for 10 minutes.

7. While the cookies cool, mix together the icing and drizzle when they're somewhat cooled off. Voila! Your cookies are ready to enjoy with tea or milk.

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Tried this recipe?

Let me know how it went in the comments or send me a picture. This has to be one of my favourite fall recipes yet, and I hope it's yours too!