Autumn is officially here, and for me, that means one thing: pumpkin everything! But let’s be honest, not all pumpkin recipes are created equal. Some fall flat, some are overly spiced, and some just… lack that cozy, comforting feeling we all crave. That’s where these Maple Pumpkin Cookies come in. They’re not just *another* pumpkin cookie recipe; they’re a symphony of warm spices, rich pumpkin puree, and the subtle, sophisticated sweetness of maple syrup. These cookies are soft, chewy, and bursting with flavor – seriously, you must try them!
Why You’ll Love This Recipe
These Maple Pumpkin Cookies are a game-changer for several reasons. First, the maple syrup isn’t just an addition; it’s a key component that elevates the pumpkin flavor and adds a depth you won’t find in recipes relying solely on granulated sugar. Second, the combination of cinnamon, ginger, nutmeg, and a hint of cloves creates a perfectly balanced spice profile that’s warm and inviting without being overpowering. And finally, the texture! We’re aiming for soft and chewy, achieved through a careful balance of ingredients and a slightly underbaked finish. They’re perfect with a glass of milk, a cup of coffee, or simply enjoyed on their own as a sweet treat.
- Amazing Flavor: Maple and pumpkin are a match made in autumn heaven.
- Perfect Texture: Soft, chewy, and utterly irresistible.
- Easy to Make: No complicated techniques or hard-to-find ingredients.
- Crowd-Pleaser: These cookies disappear quickly!
Ingredients & Equipment
Here’s what you’ll need to bring these delicious cookies to life:
Ingredients:
- 1 ½ cups (192g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (60ml) maple syrup (use the real stuff!)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (245g) pumpkin puree (not pumpkin pie filling!)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (optional, but recommended for uniform cookies)
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Cream Butter & Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the maple syrup, egg, and vanilla extract until well combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
- Add Pumpkin: Stir in the pumpkin puree until everything is evenly incorporated.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Use Real Maple Syrup: Imitation maple flavoring just doesn’t compare. The real stuff adds a depth of flavor that’s worth the investment.
- Pumpkin Puree Matters: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
- Chill the Dough (Optional): Chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
- Underbake Slightly: For the softest, chewiest cookies, slightly underbake them. They will continue to set up as they cool.
Storing Leftovers
These Maple Pumpkin Cookies are best enjoyed fresh, but they can be stored for a few days.
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: For longer storage, freeze the cookies in an airtight container for up to 2 months. Let them thaw at room temperature before enjoying.
Maple Pumpkin Cookies
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy pumpkin cookies infused with warm spices and topped with a sweet maple glaze — the perfect fall treat.
Ingredients
For the cookies:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
For the maple glaze:
1 1/2 cups powdered sugar
2 tbsp pure maple syrup
2–3 tbsp milk
1/4 tsp maple extract (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Add pumpkin puree, egg, and vanilla extract; beat until well combined.
5. Gradually mix in the dry ingredients until fully incorporated.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 12–14 minutes, or until the edges are set and tops look dry.
8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, maple syrup, milk, and maple extract (if using) until smooth.
10. Drizzle glaze over cooled cookies and let set before serving.
Notes
For thicker glaze, use less milk; for a thinner drizzle, add more milk as needed.
Store cookies in an airtight container at room temperature for up to 4 days.
Add chopped pecans or walnuts to the cookie dough for extra texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg