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.
Makes about 15 cookies
- 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
- 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.