Maple Pumpkin Cookies are soft, chewy treats bursting with the warm flavors of pumpkin and sweet maple syrup. They have a tender texture that melts in your mouth, with a hint of spice that fits perfectly with the cozy feeling of fall. These cookies are a wonderful way to enjoy pumpkin without making a whole pie.
I love making these cookies when the weather starts to cool down because the smell of maple and pumpkin baking in the oven makes the whole house feel like a warm hug. A little tip I’ve picked up is to add just a pinch of cinnamon and nutmeg to bring out the cozy spices even more, which makes every bite extra special.
These cookies are great to share with friends or pack as a sweet treat for lunchboxes. I often enjoy them with a cup of hot tea or coffee as a quick pick-me-up during a busy day. If you’re a fan of pumpkin or maple flavors, I think you’ll find these cookies quickly become a favorite for snack time or holiday gatherings.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pure pumpkin, not pie filling, which is sweetened and spiced. You can also use fresh roasted pumpkin for a natural taste, but it tends to be a bit wetter, so slightly reduce other liquids.
Maple syrup: This adds unique sweetness and a lovely flavor. If you don’t have maple syrup, honey or agave can work, but they will change the taste slightly.
Butter and brown sugar: These create a rich, soft cookie texture. For dairy-free, substitute butter with coconut oil or vegan butter and ensure brown sugar is vegan-friendly.
Warm spices: Cinnamon, nutmeg, ginger, and cloves bring out the cozy pumpkin flavor. Feel free to adjust based on your spice preference or try pumpkin pie spice as a convenient alternative.
How Do You Get the Perfect Soft and Chewy Texture?
The texture comes from balancing wet and dry ingredients and careful mixing. Here’s my approach:
- Cream the wet ingredients well: Butter, brown sugar, and maple syrup should be fluffy before adding egg and pumpkin. This traps air for a tender crumb.
- Don’t overmix: When adding flour mixture, stir just until combined to keep cookies soft and prevent toughness.
- Watch baking time: Baking 12-15 mins until edges are set but centers remain soft keeps the cookies chewy. Slight cracks on top mean they’re ready.
- Cool on the baking sheet: Let cookies rest a bit before moving them to a wire rack. This helps them firm up and finish cooking gently.
- Optional glaze: Drizzling maple glaze adds a sweet touch without making cookies soggy. Make sure to let it set before storing.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a smaller one for dry ingredients to keep things tidy and easy to mix.
- Electric mixer or hand whisk – helps cream the butter, sugar, and syrup smoothly for a light dough.
- Measuring cups and spoons – for accurate ingredient amounts so your cookies turn out just right.
- Baking sheets – flat and sturdy to bake cookies evenly without warping.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Wire cooling rack – lets cookies cool evenly, avoiding sogginess on the bottom.
- Spoon or cookie scoop – shapes uniform cookies for even baking and pretty presentation.
- Small bowl and fork or whisk – to mix the glaze smoothly for easy drizzling.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a nutty crunch that complements the soft pumpkin texture.
- Mix in mini chocolate chips or white chocolate chips for a touch of melty sweetness inside every bite.
- Replace maple syrup in the glaze with honey or brown sugar glaze for a different kind of sweetness.
- Sprinkle a little sea salt on top before baking to balance the sweetness and deepen the flavors.
How to Make Maple Pumpkin Cookies
Ingredients You’ll Need:
Main Cookie Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup maple syrup
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1 tablespoon milk or cream
- 1/4 teaspoon vanilla extract
- Ground cinnamon, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 12-15 minutes baking time per batch, plus some cooling and glazing time—around 40 minutes total from start to finish. It’s a quick and easy way to get tasty pumpkin treats on the table!
Step-by-Step Instructions:
1. Prepare Your Baking Area and Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to keep cookies from sticking and make cleanup easy.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and maple syrup until smooth and fluffy. Then add the egg, pumpkin puree, and vanilla extract, mixing well until fully combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening agents are evenly distributed.
4. Mix Dry Ingredients into Wet:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep your cookies soft and tender.
5. Shape and Bake the Cookies:
Using a cookie scoop or tablespoon, drop dollops of dough onto your baking sheets, spacing them about 2 inches apart. Gently flatten the tops a little as they don’t spread much on their own.
Bake for 12-15 minutes, or until edges are set and cookies show slight cracks on top.
6. Cool and Glaze:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While they cool, whisk powdered sugar, maple syrup, milk, and vanilla extract to make the glaze.
Drizzle the glaze over the cooled cookies with a spoon or piping bag. Optionally, sprinkle a little ground cinnamon on top for extra flavor.
7. Serve and Store:
Allow the glaze to set for a few minutes. Enjoy your soft Maple Pumpkin Cookies fresh! Store leftovers in an airtight container at room temperature for up to 4 days.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Use roasted and pureed fresh pumpkin. Just make sure to remove excess moisture by draining or gently squeezing the puree to avoid soggy dough.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. This allows the flavors to meld and helps with easier shaping. Just bring it to room temperature before baking.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. If glazed, wait until the glaze is fully set before stacking or sealing.
Can I Skip the Glaze?
Yes, the cookies are delicious on their own! The glaze adds extra sweetness and a lovely maple flavor but is completely optional.
