Maple Pumpkin Cookies – Soft, Chewy & Perfectly Spiced
Celebrate fall with these Maple Pumpkin Cookies! Soft, chewy, and packed with warm spices and natural maple flavor, they’re perfect for cozy afternoons, holiday baking, or sweet treats anytime. Easy to make, irresistibly flavorful, and a must-try for pumpkin lovers!
Equipment
- Mixing bowls
- Spatula or wooden spoon
- Electric mixer (optional)
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Cooling rack
- Optional: whisk for dry ingredients, small bowl for glaze
Ingredients
Cookie Dough:
- 1 cup (225 g) unsalted butter, room temperature (or vegan alternative)
- ½ cup (120 ml) pure maple syrup
- 1 cup (240 g) pumpkin puree (canned or fresh)
- 1 large egg (or flax/chia egg for vegan version)
- 1 tsp vanilla extract
Dry Ingredients:
- 2 cups (250 g) all-purpose flour (or gluten-free blend)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ⅛ tsp cloves (optional)
Optional Add-Ins:
- ½ cup chocolate chips, white chocolate, or chopped nuts
Maple Glaze (Optional):
- ½ cup powdered sugar
- 1–2 tbsp pure maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mat.
- Cream butter and maple syrup until smooth. Add pumpkin puree, egg, and vanilla; mix until combined.
- Whisk together flour, baking soda, baking powder, salt, and spices in a separate bowl.
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Gently fold in optional add-ins (chocolate chips, nuts).
- Portion dough onto baking sheets using a cookie scoop or spoon. Chill 30 minutes for thicker cookies if desired.
- Bake 12–15 minutes, until edges are set and tops are lightly golden. Avoid overbaking.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- Optional: Mix powdered sugar with maple syrup and drizzle over cooled cookies.
- Serve immediately or store in an airtight container for 3–5 days; freeze dough or baked cookies for longer storage.
Notes
- Room Temperature Ingredients: Ensures even mixing and soft texture.
- Chilling Dough: Optional but recommended for thicker, chewier cookies.
- Overbaking: Remove from oven when edges are set; centers will continue to cook slightly.
- Vegan/Diet Modifications: Use vegan butter and flax/chia eggs.
- Flavor Enhancements: Add extra spices, chocolate chips, nuts, or maple glaze for variety.
- Storage: Store in an airtight container at room temperature for up to 5 days; freeze dough for 3 months or baked cookies for 2 months.