Irresistible Pumpkin Maple Cookies for Fall Baking and Beyond Recipe

Introduction

These Irresistible Pumpkin Maple Cookies capture the cozy flavors of fall in every bite. Soft, chewy, and lightly spiced, they are perfect for holiday baking or anytime you crave a sweet seasonal treat. The blend of pumpkin and maple syrup creates a unique, comforting taste that’s sure to delight.

Ingredients

• 2¼ cups (280 g) all-purpose flour
• 1 teaspoon (5 g) baking soda
• ½ teaspoon (2.5 g) salt
• 2 teaspoons (5 g) ground cinnamon
• ½ teaspoon (1 g) ground nutmeg
• ¾ cup (170 g) unsalted butter, melted and slightly cooled
• ¾ cup (150 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) pure pumpkin puree
• ¼ cup (60 ml) pure maple syrup
• 1 teaspoon (5 ml) vanilla extract
• 1 large egg yolk

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
2. Step 2: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and creamy.
3. Step 3: Beat in the pumpkin puree, maple syrup, vanilla extract, and egg yolk until the mixture is evenly incorporated.
4. Step 4: Gradually stir the dry ingredients into the wet ingredients just until combined. Avoid overmixing.
5. Step 5: Cover the dough and chill it in the refrigerator for 30 minutes to help keep the cookies chewy and prevent excessive spreading.
6. Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Step 7: Scoop the dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
8. Step 8: Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
9. Step 9: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Chilling the dough is key to chewy cookies and helps prevent spreading during baking.
• For crispier edges, add 1 to 2 extra minutes to the baking time.
• Try adding chopped walnuts or pecans for a crunchy twist.
• Substitute maple syrup with honey if preferred, but it will slightly alter the flavor.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm in a low oven or microwave briefly to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which will affect the flavor and texture. Always use pure pumpkin puree for accurate results.

How can I make these cookies vegan?

To veganize this recipe, substitute the butter with a plant-based alternative and replace the egg yolk with a flaxseed or chia seed egg (1 tablespoon ground seed mixed with 3 tablespoons water, set for 5 minutes).

Irresistible Pumpkin Maple Cookies for Fall Baking and Beyond Recipe

Print Recipe

★★★★★

5 from 82 reviews

These Irresistible Pumpkin Maple Cookies are a perfect treat for fall baking and beyond, combining the warm flavors of pumpkin, cinnamon, and pure maple syrup for a chewy, soft cookie with a hint of spice. They are easy to make, featuring a simple mix-and-bake method, perfect for cozy seasonal gatherings.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 47 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups (280 g) all-purpose flour
• 1 teaspoon (5 g) baking soda
• ½ teaspoon (2.5 g) salt
• 2 teaspoons (5 g) ground cinnamon
• ½ teaspoon (1 g) ground nutmeg

Wet Ingredients

• ¾ cup (170 g) unsalted butter, melted and slightly cooled
• ¾ cup (150 g) packed brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) pure pumpkin puree
• ¼ cup (60 ml) pure maple syrup
• 1 teaspoon (5 ml) vanilla extract
• 1 large egg yolk

Instructions

1. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
2. Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Beat in pumpkin puree, pure maple syrup, vanilla extract, and egg yolk until fully incorporated.
3. Combine: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Cover the dough and chill in the refrigerator for 30 minutes to help the cookies hold their shape and stay chewy.
4. Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1½ tablespoon-sized balls and place them 2 inches apart on the prepared sheets. Bake for 10 to 12 minutes or until the edges are set and just starting to brown.
5. Cool: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up, then transfer them to a wire rack to cool completely.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Chilling the dough helps keep the cookies chewy and prevents spreading during baking.
• For a crispier edge, bake the cookies 1–2 minutes longer, watching carefully.
• Store cookies in an airtight container for up to 5 days or freeze for up to 2 months for best freshness.

Keywords: pumpkin cookies, maple syrup cookies, fall baking, autumn dessert, soft pumpkin cookies, chewy cookies, maple pumpkin treats