Pumpkin Maple Nut Cookies Recipe

Name: Pumpkin Maple Nut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup maple syrup real; 1/2 cup organic pumpkin puree; 1/4 stick butter softened; 1 egg; 1 teaspoon vanilla extract; 1/2 cup all purpose flour; 1/2 cup whole wheat flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon ground clove; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 cup chopped walnuts

Servings: persons

1/2 cup maple syrup real
1/2 cup organic pumpkin puree
1/4 stick butter softened
1 egg
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground clove
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped walnuts

1
Preheat the oven to 350u00b0F.
2
Grease a baking sheet with olive oil sprayed from a MISTO.
3
Combine the maple syrup, pumpkin vanilla, and egg in a blender until smooth.
4
With an electric mixer, whip up the butter until fluffy in another bowl.
5
In one last bowl, mix together the flours, baking powder, baking soda, cinnamon, clove, nutmeg, and salt.
6
Stir in half of the pumpkin mixture with the butter. Add in half the flour mixture to the pumpkin mixture. Repeat until all ingredients are incorporated.
7
Mix in the walnuts.
8
Spoon heaping teaspoons of the batter 2 inches apart on a greased cookie sheet. Bake for 17-20 minutes until the bottom edges are just turning brown.
9
Remove cookies from the oven and set them on a rack to cool.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup maple syrup real, 1/2 cup organic pumpkin puree, 1/4 stick butter softened, 1 egg, and more.

Yes, Pumpkin Maple Nut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Maple Nut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions