If you love warm fall flavors, these Chewy Maple Pumpkin Cookies are going to be your new favorite seasonal treat.
They’re soft, chewy, and perfectly spiced with cinnamon and nutmeg, sweetened with rich maple syrup, and filled with real pumpkin puree for that cozy autumn flavor.
This recipe quickly became a staple in our kitchen because it’s easy to make and has the perfect balance of sweetness and spice.
The maple syrup adds a deep caramel‑like flavor that pairs beautifully with pumpkin, making these cookies irresistible for holiday gatherings or afternoon coffee breaks.
Why You’ll Love This Recipe
These Chewy Maple Pumpkin Cookies are soft and full of cozy autumn spices. The pumpkin puree keeps them moist, while the maple syrup adds depth of flavor that makes them stand out from typical pumpkin cookies.
They’re freezer‑friendly, easy to make ahead, and perfect for cookie trays, holiday parties, or a sweet fall snack. You can enjoy them plain or drizzle them with a simple maple glaze for an extra touch of sweetness.
What You’ll Need
- 2 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup maple syrup
- ½ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons maple syrup
Pro Tips
- Use pure pumpkin puree—not pumpkin pie filling.
- Chill the dough for 30 minutes for thicker cookies.
- Do not overbake—cookies should be slightly soft in the center when removed from the oven.
- Add a maple glaze for extra flavor and sweetness.
- Sprinkle with cinnamon sugar before baking for a crunchy top.
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cooling rack
Substitutions and Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend.
- Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Add‑ins: Mix in white chocolate chips, chopped pecans, or cranberries.
- Stronger maple flavor: Add ½ teaspoon maple extract.
Make‑Ahead Tips
- The dough can be made up to 2 days in advance and stored in the fridge.
- Freeze dough balls for up to 2 months—bake straight from frozen, adding 1–2 minutes.
- Baked cookies freeze well for up to 3 months.
How to Make Chewy Maple Pumpkin Cookies
1. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
2. Cream Butter and Sugar
In a large mixing bowl, beat butter and brown sugar until light and fluffy. Mix in maple syrup, pumpkin puree, egg, and vanilla until smooth.
3. Combine Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Chill dough for 30 minutes.
4. Shape and Bake
Preheat oven to 350°F (175°C). Scoop dough into balls and place on a parchment‑lined baking sheet. Bake for 9–11 minutes, until edges are set but centers are still soft.
5. Cool and Glaze
Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack. If desired, whisk together powdered sugar and maple syrup for a glaze and drizzle over cooled cookies.
Leftovers and Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.
Nutrition & Benefits
Pumpkin is rich in vitamin A, fiber, and antioxidants, while maple syrup adds natural sweetness with trace minerals.
These cookies are a perfect fall indulgence with a touch of wholesome ingredients.
Recipe FAQ
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can affect the flavor and consistency of the cookies.
2. How do I keep the cookies chewy after baking?
Store them in an airtight container at room temperature. To retain moisture, place a slice of bread in the container—it helps keep the cookies soft for several days.
3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days. You can also freeze scooped dough balls and bake them straight from frozen—just add 1–2 extra minutes to the baking time.
4. Can I skip the glaze?
Absolutely. The cookies are delicious on their own. But if you want a sweeter finish, the maple glaze adds a nice touch of extra flavor and shine.
5. Why did my cookies turn out cakey instead of chewy?
Too much flour or overmixing the dough can cause cakier cookies. Be sure to measure flour correctly (spoon and level) and mix only until the dough comes together.
Soft, Spiced, and Full of Autumn Flavor
These Chewy Maple Pumpkin Cookies are cozy, flavorful, and perfect for fall baking.
With their chewy texture, warm spices, and hint of maple sweetness, they’re a seasonal treat you’ll want to make all autumn long.