I know it’s kind of cliche, but seriously. Fall is the best time of the year. I don’t know if it’s the relief from constant heat and humidity, or the almost unnatural wheel of colors that end up on the tips of trees. Or maybe it’s the promise of holidays that are just around the corner, and their fond and strong memories that have accumulated over the years. Maybe it’s the crisp mornings that make you shiver just a bit and remind you that you’re human and need warmth to survive, or cuddling up with a loved one while sheltered from the frost outside. Whatever your reason, I will go one step further and say Fall wouldn’t be Fall without pumpkin. Pumpkin bread, pumpkin pie, pumpkin muffins, pumpkin scones… and of course pumpkin cookies. (with frosting of course). These little treasures are the softest, lightest, moist-est cookies I’ve ever had; they are literally like mini pumpkin cakes. I used probably more pumpkin than most recipes call for in the flour-to-pumpkin ratio, which made them actually taste like pumpkin rather than just being orange cookies. It also makes them incredibly moist and fluffly.
3 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice OR 1/2 tsp nutmeg and 1/2 tsp cloves
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1 cup white sugar
1/2 cup pure maple syrup
1 16-oz can pumpkin puree
1 tsp vanilla extract
Preheat oven to 350*. Mix the first six ingredients in a small bowl and set aside. Cream the butter, sugar, and maple syrup together; add the egg, and beat till incorporated. Mix in the pumpkin and vanilla, then add the dry ingredients and mix till the batter is combined.
Drop tablespoonfuls onto cookie sheets and slightly flatten. Bake for 10-15 minutes, until the bottoms are brown and the cookies bounce back when tapped.