Chewy Maple Pumpkin Cookies Recipe

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This maple pumpkin sugar cookie batter makes excellent cookies. Sugar is hot and sweet. Pumpkin cookies are soft, sweet, and buttery with fall flavor!

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Ingredient

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Direction

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Brown butter an hour before baking cookies. It takes 15 minutes to create and 15-30 to cool before using in the recipe.

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A shallow, large dish needs 2-3 paper towels. Mix ½ cup pumpkin puree with paper towels. Papiertuch absorbs moisture. Squeeze pumpkin water before boiling.

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Mix the flour, salt, baking soda, and preferred spice combination until thoroughly blended. Put aside.

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Blend the cooled brown butter, maple syrup, and brown sugar until thoroughly blended.

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Mix thoroughly after adding the egg yolk. Blend thoroughly after adding the pumpkin, vanilla, and maple extracts.

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Mix dry ingredients into wet until barely mixed. Wrap the dough in plastic. The dough can be refrigerated overnight.

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Oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment. Let dough rest at room temperature for 30 minutes. Warming dough enhances cookie spread.

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Oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment. Let dough rest at room temperature for 30 minutes. Warming dough enhances cookie spread.

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Blend cookie dough spice and sugar. Adjust spice balance to taste. Scoop dough with a 2" scoop. Dough in seasoned sugar by rolling.

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Sugar-coated cookie dough balls 2-3" apart on parchment-lined baking pans. Cookie bake 12-14 minutes at 350 F.Rack-chill cookies for 3-5 minutes. Rack-cool biscuits.

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Chewy Maple Pumpkin Cookies Recipe

This maple pumpkin sugar cookie batter makes excellent cookies. Sugar is hot and sweet. Pumpkin cookies are soft, sweet, and buttery with fall flavor!

Ingredient

Direction

Brown butter an hour before baking cookies. It takes 15 minutes to create and 15-30 to cool before using in the recipe.

A shallow, large dish needs 2-3 paper towels. Mix ½ cup pumpkin puree with paper towels. Papiertuch absorbs moisture. Squeeze pumpkin water before boiling.

Mix the flour, salt, baking soda, and preferred spice combination until thoroughly blended. Put aside.

Blend the cooled brown butter, maple syrup, and brown sugar until thoroughly blended.

Mix thoroughly after adding the egg yolk. Blend thoroughly after adding the pumpkin, vanilla, and maple extracts.

Mix dry ingredients into wet until barely mixed. Wrap the dough in plastic. The dough can be refrigerated overnight.

Oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment. Let dough rest at room temperature for 30 minutes. Warming dough enhances cookie spread.

Oven to 350 F (177 C). Line 1-2 large cookie sheets with parchment. Let dough rest at room temperature for 30 minutes. Warming dough enhances cookie spread.

Blend cookie dough spice and sugar. Adjust spice balance to taste. Scoop dough with a 2" scoop. Dough in seasoned sugar by rolling.

Sugar-coated cookie dough balls 2-3" apart on parchment-lined baking pans. Cookie bake 12-14 minutes at 350 F.Rack-chill cookies for 3-5 minutes. Rack-cool biscuits.

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