1 cup Pumpkin Puree (Canned or Freshly Cooked)
½ cup Maple Syrup (Honey or Agave Syrup for substitution)
½ cup Butter (softened; substitute with Coconut Oil or Unsweetened Applesauce for vegan option)
1 ½ cups Whole Wheat Flour (substitute with All-Purpose Flour)
1 tsp Baking Soda (or 1 ½ tsp Baking Powder)
1 tsp Spices (cinnamon, nutmeg; or Pumpkin Spice Blend)
½ tsp Salt
½ cup Chocolate Chips (optional; or substitute with Dried Cranberries or Nuts)
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, combine the softened butter and maple syrup. Mix until smooth. Add the pumpkin puree and stir until fully integrated.
Add Dry Ingredients: To the same bowl, add the whole wheat flour, baking soda, spices, and salt. Gently fold until just combined—be careful not to overmix!
Fold in Extras: If you’re adding chocolate chips, fold them into the dough at this stage.
Drop Dough: Using a spoon or a cookie scoop, drop mounds of dough onto your prepared baking sheet, leaving some space between each cookie.
Bake: Place the baking sheet in your preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
