1 cup pumpkin puree (or unsweetened applesauce)
1/2 cup maple syrup (or honey/agave syrup)
1/2 cup unsalted butter (or coconut oil/vegan butter)
1 cup all-purpose flour (or whole wheat/gluten-free flour blend)
1/2 cup brown sugar (or coconut sugar)
1 tsp baking soda (or 1/2 tsp baking powder)
1 tsp cinnamon (or allspice/pumpkin spice mix)
1/2 tsp salt
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the pumpkin puree and maple syrup, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until combined. Be careful not to overmix.
If you have the time, chill the dough for 30 minutes to improve the texture.
Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded dough onto the baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
