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INGREDIENTS
Pumpkin puree Maple syrup Pumpkin pie spice Butter Dark brown sugar Eggs Vanilla All purpose flour Baking soda Salt
If you love fall baking and amazing cookies you are in for a treat because today we are
making chewy maple pumpkin cookies perfect for the fall time. Here's the recipe. So to make our
cookie dough in a nice big bowl we have some melted butter. Now into this we're going to add
in dark brown sugar. You have to have dark brown sugar in your cupboard for fall baking. It is
super important. It gives you that lovely like warm molasses-y kind of caramel tones for your
cookie. Next we are going to add in our pumpkin puree. You can buy this tinned and if you can't
you can always make your own. I've got a really great recipe on BiggerBolderBaking.com. It's
really easy to make yourself. So add that in there. And just so you know pumpkin puree not
pumpkin pie filling. Those are very different things. One of the stars of the show here,
maple syrup gives it a lovely fall flavor. We're going to add in an egg and some vanilla extract.
I think in my cookies vanilla extract is an absolute must. And then with the whisk just
mix all these together until your batter is smooth. So those are our wet ingredients. Now
you see all this lovely gooey caramel mix. This is going to make a lovely kind of chewy cookie.
So this is exactly what we want. We're on the right track. Okey dokey, our dry ingredients.
In my bowl I have a little bit of all purpose flour. Into here I'm going to add in some baking
soda, pumpkin pie spice. Now I know in some countries you can't find this in the stores,
but I have a recipe on my website of how you can make it yourself easily at home. It's just a mix
of a few spices and then you have pumpkin pie spice, perfect for fall baking. And then lastly
a little bit of salt. And then just mix all your dry ingredients together. Get all those spices
and the raising agent, the salt, all mixed up really well. Now just your dry ingredients into
your wet. And then mix it together to form your dough. Now you will notice that this dough is
quite soft because we have all that maple syrup in there and our pumpkin. Now pop this dough into
the fridge for a minimum of 90 minutes, but what I like to do is actually make it at least a day in
advance and age it in the fridge. By aging it I let it get nice and cold, I let the flavor and
the texture get so much better and it makes for such a nice cookie. So you can make them as many
days in advance as you like. So when you're ready to bake off your cookies, preheat your oven to 350
degrees Fahrenheit or 180 degrees Celsius. So our cookie dough has chilled. It's nice and firm. We
have our pans lined with parchment paper ready to go. The last thing we want to do is to roll
this dough in cinnamon sugar. Now here I have a little bit of brown sugar and into this I'm going
to add in a little bit of cinnamon and then just give that a really good mix together. There we go
and that's how easy it is to make cinnamon sugar. Pretty self-explanatory. Okey dokey. Now we want
to scoop our cookie dough to around a quarter of a cup scoop measure which is around two ounces.
Basically what we're going for is around 14 to 15 cookies. There's our dough. Roll it generously
in your cinnamon sugar and then onto your baking tray and then just repeat that with the rest of
your dough. So now while I have you here this is a great time to remind you to pre-order my new
cookbook right now. Bigger Bolder Baking every day. 125 new recipes. Some fantastic for fall or
for any time of the year and I guarantee you it will have you baking with confidence from Monday
to Sunday. Definitely pre-order it and you can find the link in the description box below.
Okay fantastic our oven just pinged. It's preheated. Now let's get them into the oven.
So these are chewy cookies. We want to be careful not to over bake them. We bake them for roughly
16 to 18 minutes. There's a sweet spot there where the center is still soft and the outside is a
little bit crispy. And just so you know just as far as like cookie rules go I always bake my
cookies one tray at a time so they have like just the perfect space to bake. They get a lovely
crinkle top. Then I take them out and I bake off my second tray. So these look great. This time they
took 16 minutes. Now we are going to pan bang. This is very important for these cookies. So watch this.
On a counter bang them and what happens is you get these lovely ripples and kind of crackles on top
of the cookie. If you ask me when you're talking about chewy cookies this is exactly what they
look like. Once your cookies have cooled they are ready to serve. Look at this all those lovely
crinkles on top. Like I said this is a chewy maple pumpkin cookie. So soft in the middle and crispy
on the outside. Oh yeah. Definite chew. And look at that lovely gooey center. This is everything I
love in a cookie but also it's perfect for this time of year. Pumpkin spice, cinnamon, pumpkin
puree, everything I love about the fall season. As always a written recipe can be found on my
website biggerbolderbaking.com and head over there for every recipe you're going to need for the fall
and the holiday season. I'll see you back here again really soon.
