Pumpkin cookies are often very cakey in texture, and while I do enjoy them, I wanted to try a different version. While the texture of this one is still soft, the cookie itself is slightly chewy, owing to the addition of melted butter. And the flavor – warm spices, maple and pumpkin – is pure autumn. They also happen to be super easy to make, with the batter coming together in just 15 minutes or so.

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Makes about 15 cookies

Ingredients

1 ¼ cups (162 grams) all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon fine sea salt
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ cup (60 grams) pumpkin puree
8 tablespoons (113 grams) unsalted butter, melted and cooled
¾ cup firmly packed (162 grams) dark brown sugar
¾ teaspoon pure maple extract (available here)
1 cup (100 grams) pecans, coarsely chopped
Turbinado sugar (Sugar in the Raw), for sprinkling on top

Instructions

Position a rack in the center of the oven and preheat the oven to 350˚F. Line two baking sheets with parchment paper.

In a medium bowl, gently whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. Set aside.

In another medium bowl, the pumpkin puree with the melted butter, brown sugar and maple extract. Using a rubber spatula, stir in the flour one-third at a time, until no traces of it remain. Stir in the pecans.

Shape the dough into 1 ½-inch balls (the dough will be slightly sticky), and place 6 of them on one of the baking sheets, spacing them evenly apart. Using your palm, flatten each ball to a 2 1/4 -inch disc. Sprinkle each disc with turbinado sugar. Bake the cookies, one sheet at a time, until they are no longer shiny and appear set, about 15 minutes. Set the pan on a cooling rack and allow the cookies to cool for 10 minutes. Transfer the cookies to a rack and cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.