Maple Sugared Pumpkin Cookies
These pumpkin cookies are a favorite for Autumn, they are great for lunchboxes and afternoon pick me ups. Unlike ginger cookies which I like to reserve for holiday and winter time, the use of pumpkin and maple sugar is just right as we transition to sweater weather.
- 1 ½ sticks butter soft at room temperature
- ½ cup brown sugar
- 1 cup granulated sugar
- 1 large egg
¼ cup pumpkin purée
- 1 tsp vanilla
- 1 teaspoon salt
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 ½ cup AP flour
- for rolling raw cookies before baking
- ¼ cup Ben’s maple sugar
- 2 tablespoons pumpkin pie spice
- In a medium bowl combine the dry ingredients (flour, baking soda, cinnamon, cream of tarter, salt).
- In a large bowl beat together the sugars and butter until light and fluffy. Scrape down the sides of the bowl.
- Add the egg and vanilla to the creamed butter/sugar and beat until well combined and light, scraping the sides of the bowl.
- Gradually add in the dry ingredients, do not over mix.
- In a small bowl combine the maple sugar and pumpkin pie spice.
- Using a spoon or scoop measure out cookies (about 2 tablespoons per cookie). Form each cookie into a ball and then roll in the pumpkin spice and maple sugar mixture.
- Set each maple sugar coated cookie on a parchment lined cookie sheet, leaving enough space for them to spread out while baking.
- Preheat your oven to 375 degrees F while you let the unbaked cookies rest for 30 minutes.
- Bake cookies about 11-13 minutes until puffed and the edges crisp just a bit.
- Let the cookies sit for a few minutes before transferring to a cooling rack.
- Enjoy! Store cookies in an airtight container.