Maple Pumpkin Cookies are soft, chewy, and packed with the warm flavors of pumpkin and a touch of maple syrup. These cookies have a gentle sweetness and a hint of fall spices that make every bite feel cozy and comforting. The pumpkin makes them extra moist, while the maple syrup adds a lovely depth of flavor that’s different from your usual cookie.
I love making these cookies when the weather starts to cool down because they fill the kitchen with a wonderful, inviting smell. I usually add a little cinnamon and nutmeg to give them that classic pumpkin spice vibe, but you can keep it simple or even toss in some chocolate chips if you want a treat that’s a bit more indulgent. They’re one of those recipes that always make me smile, especially when shared with friends and family.
My favorite way to enjoy these cookies is with a hot cup of tea or coffee, perfect for an afternoon pick-me-up. They also make a great snack after school or a sweet addition to a lunchbox. If you want to make them feel special, try drizzling a bit of maple glaze on top—it’s easy and adds a nice shiny finish. These cookies are a nice reminder of the coziness of fall, but honestly, I’d be happy to eat them year-round!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. The puree adds moisture and a mild earthy sweetness. If you can’t find canned, fresh roasted pumpkin works great too. Avoid sweetened or spiced versions.
Maple Syrup: Pure maple syrup is best for its natural sweetness and flavor. You can substitute with honey or agave syrup for a different twist, but it will change the taste slightly.
Butter: Unsalted butter gives a rich texture and flavor. You can replace it with coconut oil for a dairy-free option; just keep it solid and not melted for best results.
Spices: Cinnamon, nutmeg, and cloves provide the warm fall flavor. If you don’t have cloves, allspice is a fine substitute. Feel free to adjust amounts to your taste.
Flour: All-purpose flour is standard here. For a gluten-free version, try a 1:1 gluten-free baking flour but expect a slightly different texture.
How Can I Make These Cookies Soft and Chewy Every Time?
Softness comes from the pumpkin puree and careful baking. Follow these tips:
- Don’t overmix the dough once the flour is added – stop when just combined to keep the structure tender.
- Use softened butter, not melted, to help the cookies hold their shape and stay soft inside.
- Roll the dough balls in sugar for a slight crisp outside while keeping the centers chewy.
- Watch the baking time closely; remove cookies when edges turn golden but centers still look a bit soft—they firm up as they cool.
- Cool them on the baking sheet for a few minutes before moving to a rack to avoid breaking.
Equipment You’ll Need
- Mixing bowls – use a large one for wet ingredients and a medium one for dry to keep things organized.
- Hand mixer or stand mixer – makes creaming butter and mixing dough quick and smooth.
- Measuring cups and spoons – essential for getting your flour, spices, and liquids just right.
- Baking sheets – flat and sturdy to help your cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Spoon or cookie scoop – for evenly sized cookies that bake uniformly.
Flavor Variations & Add-Ins
- Add 1 cup of white chocolate chips or chopped walnuts for a nice bite and extra texture.
- Mix in ½ teaspoon of ground ginger for a bit more warm spice and a punch of flavor.
- Swap half the all-purpose flour for whole wheat flour to give cookies a nuttier flavor and more fiber.
- Stir in dried cranberries or raisins for a chewy, fruity twist that pairs well with pumpkin and maple.
How to Make Maple Pumpkin Cookies?
Ingredients You’ll Need:
- 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) pure maple syrup
- 1/2 cup (115 g) unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Granulated sugar, for rolling the dough balls
- Optional: 1 cup white chocolate chips or chopped nuts
Time Needed:
This recipe takes about 10 minutes for preparation and 12–15 minutes for baking. Plus, you’ll want to allow about 5 minutes for cooling. So, expect around 30 minutes total, making these perfect for a quick and cozy treat.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking and to make cleaning up easier.
2. Mix the Wet Ingredients
In a large bowl, cream together the softened butter, maple syrup, and pumpkin puree until it’s smooth and well combined. Then, beat in the egg and vanilla extract until everything is mixed nicely.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This mixes all the spices and leavening agents evenly.
4. Bring It All Together
Slowly add the dry ingredients to the pumpkin mixture and mix just until combined. Be careful not to overmix, which keeps the cookies soft. If you want, fold in white chocolate chips or nuts here for extra flavor and texture.
5. Shape and Coat
Scoop out tablespoon-sized portions of dough and roll each one into a ball. Roll these balls lightly in granulated sugar to give them a nice sparkle and a bit of crunch on top.
6. Bake and Cool
Place your sugar-coated dough balls on the parchment-lined baking sheets about 2 inches apart. Bake for 12 to 15 minutes, or until the edges look golden but the centers still seem soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Optional Finishing Touch
Once cooled, you can drizzle a simple maple glaze or icing on top if you like a bit more sweetness and a pretty finish.
Enjoy your soft, chewy maple pumpkin cookies with a warm drink or as a delightful snack any time!
Can I Use Frozen Pumpkin Puree for These Cookies?
Absolutely! Just make sure to thaw the pumpkin puree completely and drain any excess liquid before using. This helps keep your cookie dough from becoming too wet.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough, shape it into balls, and store them in an airtight container in the fridge for up to 24 hours before baking. This can even improve the flavor as the spices meld.
How Should I Store Leftover Cookies?
Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months, then thaw at room temperature before enjoying.
What Are Good Substitutes for Maple Syrup?
If you don’t have maple syrup, honey or agave nectar work nicely as substitutes. Just note that they will slightly alter the flavor but still keep the sweetness and moisture in the cookies.
