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Sort of cake-y, kind of crispy, these pumpkin chocolate chip cookies balance the best of both worlds. The centers are soft and chocolate-y while the edges are crisp and crunchy. Better yet, all your favorite fall flavors unite in this treat! Savory pumpkin is electrified by the warm aromatic blend of cinnamon, cloves, nutmeg and ginger. A rich, robust maple flavor is present thanks to the sugar and bit of syrup stirred in. It all results in a scrumptious batch of 24 cookies that will be gone in under 24 hours. Enjoy these with a warm glass of cider under your favorite blanket while watching the amber leaves fall!

Serves

24 COOKIES

Prep time

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Cook time

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INGREDIENTS

  • 2 sticks unsalted butter, softened​
  • 3/4 cups light brown sugar​
  • 1 large egg​
  • 1/2 cup pumpkin puree​
  • 1 teaspoon Autumn Spice Maple Syrup
  • 2 1/4 cups all-purpose flour​
  • 1 teaspoon pumpkin pie spice​
  • 1/2 teaspoon salt​
  • 1 teaspoon baking powder​
  • 1/2 teaspoon baking soda​
  • 8 oz semi–sweet chocolate, coarsely chopped​
  • Flakey sea salt​​

INSTRUCTIONS

  1. Pre-heat oven to 375°F.
  2. In a large mixing bowl, combine the softened butter, brown sugar and maple sugar. It’s important that the butter is very soft, but not melted. You should be able to easily push your finger through the stick when pressed. Using a wooden spoon or rubber spatula stir the butter and sugars together until combined, about 2-3 minutes.
  3. Stir in the egg and pumpkin puree until combined, about 3 minutes. Add the maple srup and vanilla extract and stir.
  4. In a medium mixing bowl, whisk the flour, pumpkin pie spice, salt, baking powder and baking soda together. Add the flour to the pumpkin batter and stir together with the wooden spoon until no dry streaks of flour remain.
  5. Add the chocolate and stir. (We like to chop blocks of semi-sweet chocolate for varied sizes of chocolate in each cookie, but if you have chocolate chips on hands that’s fine too!)
  6. Fit 2 rimmed baking sheets with parchment paper. Scoop 12 large spoonfuls of batter onto each sheet. Sprinkle tops with flakey sea salt. Place the cookies in the freezer for 10 minutes.
  7. Bake the cookies for 14-15 minutes, until the tops have just started to brown and the edges are crisp. Allow the cookies to cool for 5 minutes before moving to a cooling rack.
  8. Enjoy once the cookies are thoroughly cool!

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