There’s something magical about the warm aroma of maple syrup and pumpkin baking together. These Maple Pumpkin Cookies are a soft, chewy delight made with real pumpkin puree and sweetened naturally with maple syrup. Whether you’re planning a fall gathering, need a quick dessert for your family, or are prepping seasonal treats for gifting, these cookies are an easy go-to.
Perfect for bakers of all levels, this recipe is incredibly versatile and full of autumn flavor. The cookies stay soft for days, don’t require chilling, and come together quickly using pantry staples. Want to elevate your fall baking game? These chewy cookies are the answer.
Table of Contents
Why You’ll Love These Maple Pumpkin Cookies
These cookies blend the rich earthiness of pumpkin with the bold sweetness of maple syrup for a treat that is indulgent yet balanced. The texture is soft and pillowy, with subtle hints of cinnamon and nutmeg that pair perfectly with the natural sweetness of pumpkin.
They’re also great for lunchboxes, after-dinner treats, and fall-themed parties. If you’re looking for pumpkin cookies recipes that are simple yet flavorful, these are it.
Ingredients You’ll Need
To make these flavorful pumpkin cookies, gather the following ingredients:
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ½ cup (120ml) pure maple syrup
- ⅓ cup (70g) light brown sugar, packed
- ⅓ cup (75g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup raisins or chocolate chips
- ¼ cup peanut butter for pumpkin peanut butter cookies
- Chopped pecans or walnuts for a crunchy variation
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cookies don’t stick.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Step 3: Combine Wet Ingredients
In a separate large bowl, whisk the melted butter, maple syrup, and brown sugar until well combined. Add the pumpkin puree, egg, and vanilla extract. Stir until smooth.
Step 4: Make the Dough
Gradually add the dry ingredients to the wet ingredients. Stir just until everything is mixed and no dry flour remains. If you’re adding raisins, chocolate chips, or nuts, fold them in now.
Step 5: Shape the Cookies
Use a cookie scoop or tablespoon to place dough balls onto the prepared baking sheets. Space them about 2 inches apart.
Step 6: Bake
Bake for 10–12 minutes, or until the edges look set and lightly golden. The centers may look slightly soft but will firm as they cool.
Step 7: Cool
Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack.
Want more cozy fall treats? Don’t miss these Pumpkin Cinnamon Rolls or this moist Cinnamon Apple Bread.
Expert Tips for Chewy Pumpkin Cookies
- Don’t overmix: Stir just until the flour disappears to avoid dense cookies.
- Room temperature egg: Helps everything combine evenly.
- Use real maple syrup: Avoid pancake syrup—pure maple makes all the difference.
- Check pumpkin: Make sure to use plain pumpkin puree, not pie filling.
Delicious Variations
Want to change it up? Try one of these flavorful options:
- Pumpkin Raisin Cookies: Add ½ cup of raisins for natural sweetness.
- Maple Pumpkin Cookie Bars: Press the dough into a square pan and bake for 20–25 minutes.
- Pumpkin Peanut Butter Cookies: Add a swirl of creamy peanut butter to the dough.
- Pumpkin Chocolate Chip Cookies: Stir in your favorite chocolate chips.
If you’re craving more warm and cozy snacks, you might also enjoy these Pumpkin Oatmeal Chocolate Chip Cookies.
Common Mistakes to Avoid
- Too much pumpkin: Overloading the dough will make your cookies cakey. Stick to the measurements.
- Skipping the parchment: Helps avoid sticking and makes cleanup easy.
- Using margarine: This will affect flavor and texture. Stick with real butter.
- Overbaking: The cookies continue to set as they cool, so take them out when just set.
Kitchen Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Cookie scoop
- Parchment paper
- Baking sheets
- Wire cooling rack
How to Store Maple Pumpkin Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. They actually taste better after a few hours once the flavors meld together.
To freeze, place cooled cookies in a single layer on a tray. Once frozen, transfer to a ziplock bag and store for up to 2 months. Thaw at room temperature.
The dough can also be frozen. Scoop dough onto a tray, freeze, and then transfer to a container. Bake straight from frozen, adding 1–2 minutes to the bake time.
What to Serve with These Cookies
These cookies pair beautifully with:
- Hot tea or spiced cider
- Warm oat milk or almond milk
- Delicious Breakfast Punch
- Fall-themed smoothie bowls
They also go great with brunch recipes like Carnivore Fat Bomb Egg Cheese Muffins or savory dishes like Pretzel Crusted Chicken.
Presentation Ideas for Fall Gifting
- Package cookies in mason jars with twine
- Stack in a fall-themed tin with wax paper
- Serve on a rustic wooden tray with mini pumpkins
- Dust with cinnamon sugar or drizzle with maple glaze
Frequently Asked Questions
Can I make them gluten-free?
Yes, use a 1:1 gluten-free baking blend. Just be sure your other ingredients are also gluten-free.
Can I use coconut oil instead of butter?
You can, but it will slightly alter the flavor and texture.
Can I make these into cookie bars?
Yes! Press the dough into an 8×8-inch baking pan and bake for about 20–25 minutes.
Can I reduce the sugar?
You can reduce the brown sugar slightly, but we don’t recommend skipping it entirely as it helps the texture.
Do I need to refrigerate the dough?
No chilling is required, but if your dough feels sticky, a 30-minute chill can help.
Final Thoughts and Call to Action
These Maple Pumpkin Cookies are everything you want in a fall dessert—moist, chewy, spiced, and naturally sweet. Easy to make, freezer-friendly, and perfect for gifting or snacking, this recipe will become a staple in your autumn baking lineup.
If you loved this recipe, try Cream Cheese Pumpkin Bread or Apple Fritter Waffle Donuts for more seasonal delights.
If you enjoy fall baking, please share this recipe and don’t forget to subscribe to the blog for more wholesome, seasonal favorites.
Print
Irresistible Maple Pumpkin Cookies – Soft, Chewy, and Full of Fall Flavor
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Maple Pumpkin Cookies are the perfect soft and chewy fall treat. Made with real pumpkin puree, warm spices, and pure maple syrup, they deliver cozy autumn flavors in every bite. Versatile and easy to customize with add-ins like chocolate chips, raisins, or nuts, they’re ideal for seasonal gatherings, snacks, or gifting.
Ingredients
Dry Ingredients:
- 2 ½ cups (312g) all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients:
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
- ¼ cup (60ml) pure maple syrup
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup semi-sweet chocolate chips
- ½ cup raisins
- Peanut butter drizzle or swirl
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin puree, egg yolk, vanilla, and maple syrup. Mix until fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually mix the dry ingredients into the wet until a thick dough forms. Fold in any add-ins if using.
- Chill Dough: Cover and chill dough for at least 30 minutes to prevent spreading.
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are golden and centers are just set. Cool 5 minutes on the tray, then transfer to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie mix.
- Don’t skip chilling the dough—it ensures thick, chewy cookies.
- Enhance maple flavor with a drop of maple extract.
- Dust cookie tops with cinnamon sugar for extra texture.
- To freeze, scoop dough balls and store in freezer bags for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Maple Pumpkin Cookies, Pumpkin Flavored Cookies, Cookies With Pumpkin Puree, Chewy Pumpkin Cookies, Maple Syrup Snacks
