There’s something magical about that first crisp fall morning when the air smells like cinnamon and the leaves start to turn. That’s when I pull out my favorite mixing bowl and whip up a batch of these pumpkin maple cookies—soft, spiced, and just sweet enough to make you feel like you’re wrapped in a cozy blanket. My kids call them “autumn in a bite,” and honestly, they’re not wrong. The warm blend of pumpkin, maple, and spices is like a hug from the inside out. And the best part? These little delights come together in under an hour, because let’s be real—when a cookie craving hits, patience is not my strong suit.
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Maple Cookies
Listen, I’ve baked more cookies than I can count, but these pumpkin maple ones? They’re the ones my family begs for—and for good reason. Here’s why they’ll become your new fall staple:
- That melt-in-your-mouth texture: Soft, chewy, and just dense enough thanks to the pumpkin puree (no cakey disappointments here!).
- Warm spice magic: Cinnamon and nutmeg cozy up to the maple syrup like they were made for each other. It’s like wearing your favorite sweater—in cookie form.
- No fancy skills required: One bowl, simple ingredients, and zero stress. Even my 7-year-old helps mix the dough (though he “accidentally” eats half the maple syrup first).
Trust me, your kitchen will smell like a Vermont farmhouse meets pumpkin patch—in the best way possible.
Ingredients for Pumpkin Maple Cookies
Okay, let’s talk ingredients—because these little details make all the difference. I’ve learned the hard way that using the right stuff (and not skimping on quality) turns good cookies into knock-your-socks-off cookies. Here’s what you’ll need:
- 2¼ cups (280 g) all-purpose flour – Spoon and level it, friends. No packing it in like you’re building a sandcastle.
- 1 teaspoon (5 g) baking soda + ½ teaspoon (2.5 g) salt – The dynamic duo for lift and balance.
- 2 teaspoons (5 g) cinnamon + ½ teaspoon (1 g) nutmeg – Warm spice perfection. Freshly grated nutmeg? Even better.
- ¾ cup (170 g) unsalted butter, melted and slightly cooled – Melted butter = chewy edges. Let it cool just enough so it doesn’t scramble the egg yolk (ask me how I know).
- ¾ cup (150 g) packed brown sugar + ½ cup (100 g) granulated sugar – Pack that brown sugar like you mean it! The molasses depth is key.
- ½ cup (120 g) pure pumpkin puree – Not pie filling! Look for “100% pumpkin” on the can.
- ¼ cup (60 ml) pure maple syrup – The real stuff, please. Pancake syrup will make these way too sweet.
- 1 teaspoon (5 ml) vanilla extract + 1 large egg yolk – Vanilla for warmth, yolk for richness (save the white for breakfast!).
See? Nothing crazy—just pantry staples with a few star players. Now let’s make some magic.
How to Make Pumpkin Maple Cookies
Alright, let’s get to the fun part—making these little pockets of fall happiness! Don’t let the multiple steps fool you; this process is as easy as pie (or should I say, cookies?). Just follow along, and I’ll walk you through every cozy detail.
Mixing the Dry and Wet Ingredients
First things first: grab that big mixing bowl you always reach for (you know the one). Whisk together the flour, baking soda, salt, cinnamon, and nutmeg—this ensures no sneaky clumps of baking soda ruin your cookies. Set it aside like the precious spice blend it is.
Now, in another bowl (or just wipe out the first one if you’re lazy like me), mix the melted butter, brown sugar, and granulated sugar. Stir until it’s smooth and smells like caramel dreams. Then, add the pumpkin puree, maple syrup, vanilla, and egg yolk. The batter will look a little like orange velvet—so pretty you might wanna dip a spoon in. Resist! We’re not done yet.
Slowly add the dry ingredients to the wet, mixing just until the flour disappears. Overmixing = tough cookies, and nobody wants that. A few streaks of flour? Totally fine—they’ll vanish in the oven.
Chilling and Baking the Dough
Here’s the step my impatient past self always skipped: chilling the dough. Don’t be like past Emily. Cover the bowl and pop it in the fridge for 30 minutes. This lets the flavors get to know each other and prevents cookie puddles on your baking sheet.
When you’re ready to bake, preheat the oven to 350°F (175°C) and line your sheets with parchment paper. Scoop 1½ tablespoons of dough per cookie, spacing them 2 inches apart—they’ll spread just enough to hug each other if you crowd them. Bake for 10–12 minutes until the edges look set but the centers are still soft. They’ll finish cooking on the sheet out of the oven, promise.
Let them cool for 5 minutes (torture, I know), then transfer to a wire rack. The wait is worth it—warm pumpkin maple cookies with a glass of milk? Pure bliss.
Print
Perfect Pumpkin Maple Cookies in Just 30 Minutes
Soft and chewy pumpkin maple cookies with warm spices, perfect for fall or any time you crave a cozy treat.
- Total Time: 57 minutes
- Yield: 24 cookies 1x
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) salt
- 2 teaspoons (5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) pure pumpkin puree
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Beat in the pumpkin puree, maple syrup, vanilla extract, and egg yolk.
- Combine and Chill: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Cover the dough and chill for 30 minutes.
- Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1½ tablespoons of dough per cookie, spacing them 2 inches apart. Bake for 10–12 minutes until edges are set but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chilling the dough helps the cookies retain shape.
- For crispier edges, bake 1–2 minutes longer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Tips for Perfect Pumpkin Maple Cookies
Let’s be real—even the simplest recipes have their quirks, and these pumpkin maple cookies are no exception. Here are my tried-and-true tips to make sure yours turn out *chef’s kiss* every single time:
- Use pure maple syrup: Pancake syrup might be tempting, but it’s way too sweet and lacks that deep, earthy flavor. Splurge on the real stuff—it’s worth it.
- Don’t overmix the dough: Once the flour disappears, stop! Overmixing = tough cookies, and we’re all about that soft, chewy texture.
- Chill the dough: I know, waiting is hard, but 30 minutes in the fridge keeps the cookies from spreading too thin and helps the flavors meld beautifully.
- Watch the bake time: Pull them out when the edges are set but the centers are still soft. They’ll firm up as they cool, promise.
Follow these tips, and you’ll have cookies so good, they’ll disappear faster than a fall sunset.
Looking for a cozy fall breakfast treat to enjoy with these cookies? These Pumpkin Spice Cottage Cheese Pancakes are warm, fluffy, and rich with flavor.
Variations for Pumpkin Maple Cookies
Listen, I love the classic version of these pumpkin maple cookies, but sometimes I get wild and mix things up—because variety is the spice of life, right? Here are my favorite ways to jazz them up when I’m feeling extra:
- Pecan crunch: Fold in ½ cup chopped toasted pecans for a nutty contrast to all that soft, spiced goodness.
- White chocolate dreams: Add ⅓ cup white chocolate chips—they melt into sweet little pockets that pair perfectly with the maple.
- Spice it up: A pinch of ground cloves or ginger kicks the warmth up a notch (just don’t tell my kids—they think I’m sneaky).
Go wild, make ‘em yours, and maybe—just maybe—save me one.
Pair your maple cookies with a warm drink and one of these soft-baked Pumpkin Cottage Cheese Muffins for the perfect autumn afternoon.
Serving and Storing Pumpkin Maple Cookies
Here’s the hardest part—waiting! Let these pumpkin maple cookies cool on the baking sheet for 5 minutes (they’re still doing their magic). Then, move them to a wire rack so they don’t get soggy bottoms. Honestly? Sneaking one warm with melty edges is my favorite way to eat them—just saying.
Store leftovers (if you have any!) in an airtight container at room temp for up to 5 days. Pro tip: Toss in a slice of bread to keep them soft. Want them longer? Freeze the dough balls or baked cookies—they’ll bring cozy vibes anytime.
If you’re baking for a crowd, these Soft Pumpkin Cookies are another easy and irresistible fall dessert.
Nutritional Information
Wondering about the numbers? Here’s the scoop: Each pumpkin maple cookie clocks in at about 120 calories, with 8g of sugar and 5g of fat. They’re not exactly health food, but hey, it’s fall—live a little! Keep in mind, these values are estimates and can vary based on ingredient brands or any add-ins (looking at you, white chocolate chips). Enjoy responsibly—or not!
Frequently Asked Questions
Got questions? I’ve got answers! Here are the top things people ask me about these pumpkin maple cookies (usually while sneaking a second one):
Can I use pancake syrup instead of pure maple syrup?
Oh honey, no. Pancake syrup is basically flavored corn syrup—it’ll make your cookies sickly sweet without that rich, earthy depth. If you’re in a pinch, try honey or dark brown sugar mixed with a splash of water. But trust me, real maple syrup is worth every penny.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls, freeze them on a tray, then toss in a bag. When the craving hits, bake straight from frozen—just add 1-2 extra minutes. My freezer always has a stash for “emergencies” (like Tuesdays).
Why only egg yolk?
The yolk adds richness without making the cookies cakey. Save the white for an omelet! If you use a whole egg, your cookies might puff up more than we want—we’re going for chewy, remember?
My cookies spread too much—help!
First, did you chill the dough? Skipping that step is the usual culprit. Also, check your butter—if it’s too warm when mixed, the cookies will pancake. And always use parchment paper; greased pans make them spread faster than kids at a playground.
Share Your Pumpkin Maple Cookies
I live for your cookie stories! Did you add pecans? Drizzle extra maple syrup? Snap a pic of your kids licking the bowl? Drop a comment below—I read every one. And hey, tag me on Instagram so I can virtually high-five you. Nothing makes me happier than seeing these cookies bring joy to your kitchen too!
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