Maple Pumpkin Cookies are soft, chewy treats that combine the cozy flavors of sweet maple syrup and warm pumpkin spice. They’re perfect for when you want a little taste of fall in every bite, with just the right balance of sweetness and spice.
I love making these cookies when the weather starts to cool down because the smell of maple and pumpkin filling the kitchen makes everything feel extra comforting. I usually add a handful of chopped nuts or a sprinkle of cinnamon on top to make them even more special. These cookies always bring a smile and seem to disappear pretty quickly whenever I bake them.
My favorite way to enjoy Maple Pumpkin Cookies is with a cup of hot tea or coffee in the afternoon. They’re also great for sharing with friends or packing in lunchboxes as a sweet little surprise. Plus, they’re easy to make and don’t take too long, which is a bonus when you want a quick, tasty treat to enjoy right away.
Key Ingredients & Substitutions
Maple Syrup: This adds natural sweetness and that lovely maple flavor. If you don’t have maple syrup, honey or light corn syrup can work, but the taste will be different. Pure maple syrup is best for the authentic flavor.
Pumpkin Puree: Use canned pumpkin puree for smooth texture and consistent flavor. Avoid pumpkin pie filling as it’s sweeter and spiced. You can also use fresh pumpkin puree if you roast and puree it yourself.
Butter: Unsalted and softened butter helps create tender cookies. You can substitute with margarine or coconut oil, but the texture might change slightly and coconut oil can add a subtle flavor.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves gives the cookies their warm fall spice. If you don’t have this blend, mix your own using equal parts cinnamon and ginger with a pinch of nutmeg and cloves.
How Do I Get Soft, Chewy Texture in Maple Pumpkin Cookies?
Achieving soft and chewy cookies means paying attention to mixing and baking time.
- Creaming Butter & Sugars: Beat the butter, maple syrup, and sugar well until fluffy. This traps air, giving cookies a nice rise and soft texture.
- Don’t Overmix Dry Ingredients: Stir in flour and spices gently. Overmixing can make cookies tough.
- Use the Right Bake Time: Bake for 10-12 mins until the cookies just set and show small cracks on top. Underbaking slightly keeps them chewy.
- Cooling: Let cookies cool a bit on the tray before moving them. They finish setting as they cool and won’t break apart.
These simple tips will help you get maple pumpkin cookies that are soft inside with just the right texture, like in the photo.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately and easily.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – to get precise amounts for the best cookie texture.
- Cookie scoop or tablespoon – helps shape uniform cookies that bake evenly.
- Baking sheet lined with parchment paper or silicone mat – prevents sticking and makes clean-up easy.
- Wire cooling rack – lets cookies cool evenly so they don’t get soggy.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for crunch and a nutty contrast to the soft cookie.
- Mix in 1/2 cup chocolate chips or white chocolate chunks for pockets of sweetness.
- Try stirring in 1/4 teaspoon ground ginger or extra cinnamon for a spicier kick.
- Swap half the pumpkin puree for mashed sweet potato for subtle sweetness and a twist on flavor.
Maple Pumpkin Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup pure maple syrup
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon salt
- Optional: coarse sugar or sanding sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10-12 minutes to bake. Allow extra time for the cookies to cool, about 5-10 minutes. Overall, you’ll be enjoying these delicious pumpkin-flavored treats in under half an hour!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so your cookies don’t stick and clean-up is easy.
2. Mix the Wet Ingredients:
In a big bowl, use a hand mixer or whisk to cream together the softened butter, pure maple syrup, and granulated sugar until the mixture is light and fluffy. Then, add in the pumpkin puree and egg, mixing everything until smooth and well blended.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. This helps spread the spices evenly in the cookie dough.
4. Bring It All Together:
Slowly add the dry ingredients into the wet pumpkin mixture. Stir gently until just blended — be careful not to overmix, or the cookies could get tough.
5. Shape and Bake:
Use a tablespoon or cookie scoop to drop rounded spoonfuls of cookie dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, sprinkle a little coarse sugar on top for a pretty sparkle.
Bake your cookies in the oven for 10 to 12 minutes. Look for them to be set with little cracks forming on top.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them carefully to a wire rack to finish cooling. Eat them warm or at room temperature—with an optional dusting of powdered sugar for an extra touch of sweetness.
Can I Use Frozen Pumpkin Puree?
Yes! Just be sure to thaw it completely in the fridge overnight and give it a good stir before using. This ensures even moisture and texture in your cookies.
Can I Substitute the Maple Syrup?
You can use honey or agave syrup as alternatives, but the flavor will be slightly different. Pure maple syrup adds the best signature taste to these cookies.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 3 months, then thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! Just swap the all-purpose flour for a 1-to-1 gluten-free baking flour. Make sure your blend includes xanthan gum for proper texture and structure.
