As the leaves turn shades of amber and gold, there’s a certain comfort that fills the air the kind that invites you to slow down and savor the season. Fall is the perfect time to fill your kitchen with the scent of freshly baked cookies, and these Irresistible Pumpkin Maple Cookies capture everything we love about this time of year.
Soft, chewy, and filled with the cozy warmth of cinnamon, nutmeg, pumpkin, and maple syrup, each bite feels like a sweet reminder of crisp autumn afternoons. Enjoy them with a mug of tea, pack them for a fall picnic, or share them with family they’re the perfect treat for any cozy moment.
So, roll up your sleeves and let’s bring the flavors of fall to life. Bake a batch this weekend and let your kitchen smell like pure happiness.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple, pantry-friendly ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- Soft and chewy texture with a delightful crunch on the edge
- Perfect for sharing or enjoying all to yourself
Ingredients You’ll Need
- 2¼ cups (280 g) all-purpose flour – the base for a perfect cookie texture
- 1 teaspoon (5 g) baking soda – helps the cookies rise and stay soft
- ½ teaspoon (2.5 g) salt – enhances flavor
- 2 teaspoons (5 g) ground cinnamon – adds warmth
- ½ teaspoon (1 g) ground nutmeg – gives that signature fall aroma
- ¾ cup (170 g) unsalted butter, melted and slightly cooled – for richness and chewiness
- ¾ cup (150 g) packed brown sugar – adds moisture and caramel flavor
- ½ cup (100 g) granulated sugar – balances the sweetness
- ½ cup (120 g) pure pumpkin puree – brings moisture and that pumpkin flavor we love
- ¼ cup (60 ml) pure maple syrup – adds a deep, comforting sweetness
- 1 teaspoon (5 ml) vanilla extract – enhances all the flavors
- 1 large egg yolk – adds richness and helps the dough bind
Step-by-Step Directions
- Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside. - Combine Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy. Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk. Mix until fully combined. - Bring It All Together
Gradually add the dry ingredients to the wet mixture. Stir just until combined overmixing can make the cookies dense. - Chill the Dough
Cover the dough with plastic wrap and chill for at least 30 minutes. This helps the flavors deepen and prevents spreading while baking. - Bake
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Scoop about 1½ tablespoons of dough per cookie and place them 2 inches apart. Bake for 10–12 minutes, until the edges are lightly golden and the centers look set. - Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll continue to firm up slightly as they cool.
Pro Tips for Success
- Measure flour correctly using the spoon-and-level method for the best texture.
- Chill the dough to intensify flavor and achieve a thicker cookie.
- Let cookies cool slightly before moving to a rack to prevent breaking.
- Store in an airtight container to keep them soft and chewy.
- Use parchment paper to ensure even baking and easy cleanup.
Variations and Creative Twists
- Chocolate Chips: Add a handful of semi-sweet chocolate chips for a rich contrast of flavors.
- Nutty Crunch: Stir in chopped pecans or walnuts for a delightful crunch.
- Cinnamon Swirl: Before baking, add a swirl of cinnamon sugar on top for an extra touch of sweetness.
- Glaze it: Drizzle with a simple icing made from powdered sugar and milk for added sweetness.
How to Store or Freeze
To keep your pumpkin maple cookies fresh, store them in an airtight container at room temperature for up to a week. For longer-lasting treats, you can freeze the cookies. Place cooked and cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a resealable bag for up to three months. When you’re ready to enjoy, simply thaw at room temperature.
Serving Ideas
These cookies are so versatile they can be enjoyed in numerous ways. Serve warm with a cup of coffee or tea for a cozy afternoon treat. Pack them in lunchboxes for a sweet surprise. They are perfect for Sunday brunch alongside a warm pumpkin latte or fresh cider. Whatever your occasion, these cookies are guaranteed to bring warmth and delight.
Pumpkin Maple Cookies – FAQs
FAQs
Can I use fresh pumpkin instead of canned?
Yes. You can use fresh pumpkin puree, but make sure it is fully cooked and blended until smooth. Drain any excess liquid before adding to the dough to avoid making the cookies too soft.
How can I make these cookies gluten-free?
Replace the all-purpose flour with a one-to-one gluten-free flour blend that contains xanthan gum. Texture may vary slightly, but the cookies will still taste delicious.
What can I use instead of maple syrup?
You can substitute pure maple syrup with honey or agave syrup. The flavor will be a little different, but both options work beautifully in this recipe.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding one or two extra minutes to the baking time.
How do I keep the cookies soft?
Store the cookies in an airtight container with a slice of bread or a small piece of apple. This helps maintain their soft, chewy texture for days.
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Happy baking!
Pumpkin Maple Cookies
Ingredients
Dry Ingredients
- 2.25 cups 2¼ cups (280 g) all-purpose flour The foundation of your cookies for that comforting texture.
- 1 teaspoon 1 teaspoon (5 g) baking soda Helps the cookies rise to fluffy perfection.
- 0.5 teaspoon ½ teaspoon (2.5 g) salt Enhances flavors beautifully.
- 2 teaspoons 2 teaspoons (5 g) ground cinnamon Adds warmth and familiarity.
- 0.5 teaspoon ½ teaspoon (1 g) ground nutmeg Introduces a subtle spice that sings of autumn.
Wet Ingredients
- 0.75 cups ¾ cup (170 g) unsalted butter, melted and slightly cooled Gives richness and a tender texture.
- 0.75 cups ¾ cup (150 g) packed brown sugar Contributes moisture and a caramel-like sweetness.
- 0.5 cups ½ cup (100 g) granulated sugar Balances the richness of brown sugar.
- 0.5 cups ½ cup (120 g) pure pumpkin puree A hero ingredient that adds moisture and nutrition.
- 0.25 cups ¼ cup (60 ml) pure maple syrup Brings a delightful depth of flavor and sweetness.
- 1 teaspoon 1 teaspoon (5 ml) vanilla extract A warm note that rounds out the flavor beautifully.
- 1 large 1 large egg yolk Adds richness and binds the ingredients together.
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the pumpkin puree, maple syrup, vanilla, and the egg yolk until fully combined.
- Gradually stir the dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) while your dough chills.
- Line your baking sheets with parchment paper.
- Scoop the dough into 1½ tablespoon balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.