Maple Pumpkin Cookies are soft, chewy treats packed with warm pumpkin flavor and a hint of sweet maple syrup. They have a wonderful autumn vibe, with gentle spices like cinnamon and nutmeg that make each bite feel cozy and comforting. The texture is just right — not too cakey, not too dense, but perfectly tender.
I love making these cookies when the leaves start changing and the air gets crisp. The smell of pumpkin and maple baking together fills the whole kitchen and makes me feel all warm inside. I usually add a little extra cinnamon because I’m a big fan of that flavor combo, and sometimes I sprinkle the tops with a pinch of sugar before baking to give them a slight crunch.
These cookies are perfect with a cup of tea or a glass of milk, especially when you need a little pick-me-up during a busy day. I sometimes take them to friends’ houses, and they always ask for the recipe — they’re just that good. If you’re looking for a sweet treat that feels like a hug on a plate, these maple pumpkin cookies are a wonderful choice.
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of the cookie’s flavor. Use canned pumpkin or homemade puree. Avoid pumpkin pie filling—it has added spices and sugar that can change the taste.
Maple Syrup: Pure maple syrup adds natural sweetness and a rich flavor. You can swap it with honey or brown rice syrup, but the flavor will be a little different.
Butter: Softened unsalted butter gives the cookies a tender texture. If needed, you can use margarine or coconut oil, but the flavor might change slightly.
Spices: Cinnamon, nutmeg, and ginger create that classic fall warmth. Feel free to adjust the amounts or add others like cloves or allspice to suit your taste.
Flaking Sea Salt: Sprinkling a little flaky salt after baking brings out the sweetness and balances flavors. If you don’t have flaky salt, regular fine salt can work—just use less.
How Do I Get Soft, Chewy Maple Pumpkin Cookies Every Time?
Softness comes from balancing wet and dry ingredients and baking just right. Here’s what helps:
- Don’t overmix: When adding dry to wet, mix until just combined. Overmixing can make cookies tough.
- Watch your baking time: Bake until the cookies are set but still slightly soft in the center. They’ll firm up as they cool.
- Use softened butter: It blends smoothly with sugars, creating a creamy texture in the dough.
- Space cookies well: Leave enough room so they can spread evenly without sticking together.
- Cool on baking sheets: Letting cookies rest a few minutes before moving them helps them hold shape and finish baking gently.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry; makes mixing easier and keeps things tidy.
- Hand mixer or stand mixer – helps cream butter and sugars quickly for a light dough texture.
- Measuring cups and spoons – to get your ingredients just right, especially for baking balance.
- Baking sheets – flat and sturdy for even baking; line with parchment paper to prevent sticking.
- Cookie scoop or tablespoon – makes sure cookies are the same size so they bake evenly.
- Wire cooling rack – lets cookies cool properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a crunchy texture and a nutty contrast to the soft cookie.
- Stir in semi-sweet chocolate chips to bring little sweet pockets that melt in your mouth.
- Mix in dried cranberries or raisins for a chewy, tangy twist that pairs well with pumpkin.
- Swap half the all-purpose flour for whole wheat for a nuttier flavor and heartier bite.
How to Make Maple Pumpkin Cookies?
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 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
- 1/4 teaspoon ground ginger
- Coarse sugar or sanding sugar for sprinkling on top (optional)
- Flaky sea salt for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12–15 minutes to bake. Allow a few extra minutes for cooling. So, from start to finish, you can have soft, delicious Maple Pumpkin Cookies ready in around 30 minutes!
Step-by-Step Instructions:
1. Prepare for Baking:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg, pumpkin puree, maple syrup, and vanilla extract, stirring until everything is well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add these dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep your cookies soft.
3. Bake the Cookies:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you like, sprinkle the tops with coarse or sanding sugar for a sweet crunch.
Bake in the oven for 12 to 15 minutes, or until the cookies are set and slightly cracked on top.
4. Cool and Serve:
When the cookies are done, take them out of the oven and immediately sprinkle a pinch of flaky sea salt on each cookie if you want a delicious salty-sweet contrast. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Enjoy your soft, chewy Maple Pumpkin Cookies with your favorite warm drink!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Purée?
Yes! To use fresh pumpkin, roast and puree it until smooth. Make sure it’s well-drained so the dough isn’t too wet. Swap it 1:1 with canned pumpkin purée.
How Should I Store Maple Pumpkin Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best texture. The cookies might be a touch more delicate but taste just as delicious.
What If I Don’t Have Maple Syrup?
You can substitute honey or agave syrup in equal amounts. The flavor will be slightly different, but the cookies will still be moist and sweet.
