Irresistible Pumpkin Maple Cookies for Fall Baking and Beyond Recipe
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.
- 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
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
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- 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.
- 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.
- 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.
- 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
