Chewy Maple Pumpkin Cookies – A Fall-Inspired Sweet Treat

Why You’ll Love This Recipe

Chewy Maple Pumpkin Cookies bring together the cozy flavors of pumpkin, warm spices, and rich maple syrup in a soft, chewy cookie that feels like autumn in every bite. These cookies strike the perfect balance between sweet and spiced, making them ideal for fall gatherings, holiday cookie trays, or simply as a seasonal treat with your morning coffee. The pumpkin keeps the cookies moist and tender, while the maple syrup adds a deep, caramel-like sweetness. Finished with a drizzle of maple glaze or enjoyed plain, these cookies are easy to make and even easier to love. If you’re a fan of pumpkin desserts but want something different from traditional pumpkin pie, these cookies will quickly become a favorite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Provides structure while keeping the cookies soft and chewy.

Baking soda – Helps the cookies rise slightly while maintaining a tender texture.

Pumpkin pie spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor.

Salt – Balances the sweetness and enhances the spice notes.

Unsalted butter – Adds richness and creates a tender cookie base.

Brown sugar – Contributes a deeper sweetness and chewy texture.

Granulated sugar – Sweetens the dough and helps with lightness.

Pumpkin puree – Keeps the cookies moist while adding seasonal flavor.

Maple syrup – Infuses the dough with a warm, caramel-like sweetness.

Egg yolk – Adds richness and helps bind the dough without making it cakey.

Vanilla extract – Rounds out the flavors and adds depth.

Powdered sugar – Used for the optional maple glaze.

Milk – Helps thin the glaze to drizzling consistency.

Directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.

In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy. Add pumpkin puree, maple syrup, egg yolk, and vanilla extract, mixing until smooth. Gradually add the dry ingredients into the wet mixture, stirring until just combined.

Scoop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers are still soft. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack.

For an optional glaze, whisk together powdered sugar, maple syrup, and a splash of milk until smooth. Drizzle over cooled cookies before serving.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, baking requires 10–12 minutes, and cooling adds another 10 minutes. Total time is about 35 minutes.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week. For longer storage, freeze unglazed cookies for up to 2 months and thaw before glazing. To enjoy them warm, microwave for 10–15 seconds before serving.

Variations and Customizations

Maple glaze – Finish with a drizzle of maple glaze for extra sweetness.

Nutty crunch – Fold in chopped pecans or walnuts for added texture.

Chocolate chip version – Add white or dark chocolate chips for a richer cookie.

Spiced-up – Increase the pumpkin pie spice or add extra cinnamon for more warmth.

Gluten-free option – Use a gluten-free flour blend to make them accessible.

Stuffed cookies – Place a small dollop of cream cheese filling inside for a cheesecake twist.

Frosted cookies – Spread with cream cheese or maple frosting instead of glaze.

Healthier version – Replace some butter with coconut oil or applesauce.

Mini cookies – Make bite-sized versions perfect for holiday platters.

Festive topping – Sprinkle with cinnamon sugar before baking for sparkle.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices that will affect the recipe.

Why are my cookies cakey instead of chewy?

Too much pumpkin can make cookies cakey—using just the puree and egg yolk keeps them chewy.

Can I make the dough ahead of time?

Yes, chill the dough for up to 24 hours before baking.

How do I keep the cookies from spreading too much?

Chill the dough for 30 minutes if it feels too soft before baking.

Can I freeze the baked cookies?

Yes, freeze for up to 2 months and thaw at room temperature.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend.

What’s the best maple syrup to use?

Pure maple syrup provides the best flavor, but pancake syrup can be used in a pinch.

Do these cookies need to be refrigerated?

Only if glazed—plain cookies can stay at room temperature.

Can I double this recipe?

Yes, it doubles easily for larger batches.

What’s the best way to keep them chewy?

Store in an airtight container with a slice of bread to maintain moisture.

Conclusion

Chewy Maple Pumpkin Cookies are the ultimate fall-inspired treat—soft, spiced, and sweetened with maple syrup for a comforting, seasonal flavor. They’re quick to make, versatile to customize, and perfect for everything from holiday platters to cozy afternoon snacks. Whether you enjoy them plain, glazed, or loaded with extras like nuts and chocolate, these cookies are sure to become a staple in your autumn baking.

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