East Bay Times

CHEWY MAPLE PUMPKIN COOKIES

-

Makes 15cookies

Cookie Dough:

1cup (8ounces) butter, melted

1½ cups (9 ounces) dark brown sugar

1 large egg, room temperatur­e

1/3 cup pumpkin puree

3 tablespoon­s pure maple syrup

1 teaspoon pure vanilla extract

2¼ cups (11¼ ounce) all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1½ teaspoons pumpkin pie spice

Cinnamon Coating:

4tablespoo­ns dark brown sugar 1 teaspoon cinnamon

DIRECTIONS

In a large mixing bowl, whisk together the melted butter and brown sugar. Whisk in the egg, pumpkin, maple syrup and vanilla until smooth.

In a separate medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Add the dry ingredient­s to the wet and stir to combine the dough. The dough will be soft, so chill the dough for a minimum of 90 minutes to firm up. (It can be held in the fridge for up to 3 days.) For the cinnamon coating: In a small bowl, mix the coating ingredient­s. Set aside.

Heat the oven to 350degrees and line 2 baking trays with parchment.

Using a ¼ cup measure, scoop out roughly 15 balls of dough (about 2ounces each). Shape into balls in your hand before tossing them into the cinnamon-sugar mixture until coated. Place onto the prepared baking trays, spacing them about 4inches apart from each other.

Bake for 16to 18minutes or until the edges have browned, and the center looks puffed and slightly underdone. I like to bake off just one tray at a time.

Once baked and still hot, bang the pan on a firm countertop to create a crinkle texture on top of your cookies. Allow them to rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack. Continue to bake the rest of the cookie dough. Enjoy the cookies fresh and store any leftovers in an airtight container at room temperatur­e for up to 2days. (Do-ahead tip: Freeze the cinnamon-coated scoops of dough until ready to bake. Let them defrost for 10minutes on a baking sheet, then bake them according to recipe instructio­ns.)

— From “Bigger Bolder Baking Every Day” by Gemma Stafford (HarperColl­ins)

Newspapers in English

Newspapers from United States