Irresistible Pumpkin Maple Cookies – Soft, Chewy, and Perfect for Fall

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If fall had a flavor, this would be it. These Pumpkin Maple Cookies are soft, chewy, and layered with warm spices that taste like cozy sweaters and crisp leaves. The blend of real pumpkin puree and pure maple syrup gives them that nostalgic, slightly earthy sweetness that makes you want to bake another batch before the first one’s even gone.

Perfect for bake sales, gifting, or late-night cravings, this recipe comes together quickly and fills your kitchen with the kind of scent that makes everyone ask, “What’s in the oven?”

Ingredients for Pumpkin Maple Cookies

You’ll need:

• 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 (not pumpkin pie filling)
• ¼ cup (60 ml) pure maple syrup
• 1 teaspoon (5 ml) vanilla extract
• 1 large egg yolk

Optional add-ins:

• ½ cup raisins (for Pumpkin Raisin Cookies)
• ⅓ cup peanut butter (for Pumpkin Peanut Butter Cookies)
• ½ cup chocolate chips or chopped pecans

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Salt
• Cinnamon
• Nutmeg

Set aside — this blend will keep the cookies balanced and prevent clumping later.

2. Mix the Wet Ingredients

In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add pumpkin puree, maple syrup, vanilla extract, and egg yolk. Whisk until glossy and combined.

3. Combine & Chill

Gradually fold the dry mixture into the wet using a spatula — stop as soon as no dry streaks remain.
Cover the dough and refrigerate for 30 minutes.
(This step keeps the cookies chewy instead of cakey.)

4. Scoop & Bake

Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.
Scoop about 1½ tablespoons of dough per cookie, spacing them 2 inches apart.
Bake for 10–12 minutes, until the edges are just set and the centers are slightly soft.

5. Cool & Enjoy

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
They’ll continue to set as they cool — patience pays off here.

Tips & Tricks for Perfect Pumpkin Maple Cookies

• Use pure pumpkin puree, not pumpkin pie mix (the latter has added sugar and spices).
• Chill the dough — it helps cookies hold shape and stay chewy.
• For extra crisp edges, bake an extra minute or two.
• Want bakery-style results? Sprinkle flaky sea salt on top right before baking.
• Use a cookie scoop for consistent size and even baking.

Creative Variations

Pumpkin Raisin Cookies

Fold ½ cup raisins into the dough before chilling for a cozy, fruit-sweet twist.

Pumpkin Peanut Butter Cookies

Stir in ⅓ cup creamy peanut butter for a richer, nutty depth. (Pairs beautifully with coffee.)

Pumpkin Cookie Bars

Press dough into a parchment-lined 9×9-inch pan and bake at 350°F (175°C) for 20–25 minutes.
Cool, then cut into squares.

Substitutions & Dietary Options

• Gluten-Free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur).
• Vegan: Replace butter with coconut oil and egg yolk with 1 tablespoon flaxseed meal + 3 tablespoons water.
• Refined-Sugar-Free: Use coconut sugar instead of brown/white sugar and pure maple syrup only.

Frequently Asked Questions

Can I freeze the dough?

Yes! Scoop dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen at 350°F, adding 2–3 minutes to the time.

Why are my cookies cakey?

You may have added too much flour or skipped chilling. Always spoon and level your flour, never pack it.

Can I use maple flavoring instead of syrup?

You can, but the flavor won’t have the same rich depth. If substituting, add ½ teaspoon maple extract and increase butter by 1 tablespoon.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	~145 kcal
Fat	6 g
Carbohydrates	22 g
Sugar	13 g
Protein	2 g
Fiber	1 g

(Values are approximate and depend on ingredients used.)

Serving & Storage Tips

• Store in an airtight container at room temperature up to 5 days.
• To freeze, layer cookies with parchment and store up to 2 months.
• Serve warm with chai, pumpkin cream cold brew, or hot cider.
• For gifting, tie stacks with twine and attach a maple leaf tag — it’s charming and rustic.

Bake, Share, Enjoy

There’s something quietly magical about baking these Pumpkin Maple Cookies. Maybe it’s the maple syrup scent curling through the air, or the way the soft center gives under your thumb when they’re still warm. Either way, this is fall, baked and sweetened just right.

So go ahead, make a batch. Share them with your people.
And when someone inevitably asks for the recipe, smile, because now you’ve got a keeper.

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