Maple Pumpkin Cookies

These soft and chewy maple pumpkin cookies are the perfect fall treat! Made with real pumpkin puree and pure maple syrup, they’re naturally sweetened and packed with warm spices like cinnamon and nutmeg.

Whether you’re looking for a cozy afternoon snack or a crowd-pleasing dessert for your holiday table, these cookies deliver that autumn flavor everyone craves. They’re easy to make, incredibly soft, and stay fresh for days.

Why You’ll Love This Recipe

Save Pin

These maple pumpkin cookies are made with simple pantry ingredients and come together in under 30 minutes. The combination of pumpkin and maple creates a naturally sweet cookie that doesn’t need tons of refined sugar.

They have a cake-like texture that’s incredibly soft and tender, with crispy edges that add the perfect contrast. Plus, they’re easy to customize with your favorite add-ins like chocolate chips, pecans, or dried cranberries.

Perfect for meal prep, these cookies freeze beautifully and make your kitchen smell absolutely amazing while baking.

Key Ingredients

Save Pin

Pumpkin puree gives these cookies moisture and that signature fall flavor. Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best results.

Pure maple syrup acts as the main sweetener and adds a rich, caramel-like depth. Grade A or B maple syrup both work perfectly—just avoid pancake syrup.

Warm spices like cinnamon, nutmeg, and ginger bring all those cozy autumn vibes. You can also use pumpkin pie spice if you have it on hand.

How to Make Maple Pumpkin Cookies

Save Pin

Start by whisking together your dry ingredients in one bowl and your wet ingredients in another. This ensures everything gets evenly distributed and prevents overmixing.

Fold the wet ingredients into the dry until just combined—the batter will be thick and slightly sticky. Use a cookie scoop to drop rounded portions onto your baking sheet for uniform cookies.

Bake until the edges are set and the tops look slightly matte. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Read More: 2 Minute Strawberry Yogurt Dessert (Light, Fresh & Guilt-Free!)

Tips for Perfect Cookies

Save Pin

Don’t skip chilling the dough if it seems too soft—15 minutes in the fridge helps prevent spreading. This step is especially important if your kitchen is warm.

For extra flavor, try adding a maple glaze made with powdered sugar and maple syrup. Drizzle it over cooled cookies for an elegant finish.

Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

Save Pin

Maple Pumpkin Cookies

Recipe by Emma BrooksCourse: Dessert, SnackCuisine: AmericanDifficulty: Easy

Servings

24

cookies

Prep time

15

minutes

Cooking time

12

minutes

Total time

27

minutes

Soft, chewy maple pumpkin cookies made with real pumpkin puree and maple syrup. These easy fall cookies are naturally sweetened and loaded with warm spices.

Ingredients

• Dry Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger

• ¼ teaspoon salt

• Wet Ingredients:

• ¾ cup pumpkin puree

• ½ cup pure maple syrup

• ⅓ cup melted coconut oil (or butter)

• ¼ cup brown sugar

• 1 large egg

• 2 teaspoons vanilla extract

• Optional Add-ins:

• ½ cup chocolate chips

• ½ cup chopped pecans or walnuts

• ⅓ cup dried cranberries

Directions

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
• Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, brown sugar, egg, and vanilla until smooth.
• Combine wet and dry: Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix. Fold in any optional add-ins.
• Chill dough (optional): If batter seems too soft, refrigerate for 15 minutes for easier handling.
• Scoop cookies: Use a 1.5-tablespoon cookie scoop to drop dough onto prepared baking sheets, spacing them 2 inches apart.
• Bake: Bake for 11-13 minutes, until edges are set and tops look matte. Don’t overbake—they’ll continue cooking on the pan.
• Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
  Maple glaze: Whisk together 1 cup powdered sugar + 2 tablespoons maple syrup + 1 tablespoon milk. Drizzle over cooled cookies.
  Make them vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes).
  Gluten-free option: Substitute with a 1:1 gluten-free baking flour blend.

Serving Suggestions

Save Pin

Serve these maple pumpkin cookies with a hot cup of coffee, chai latte, or apple cider for the ultimate fall experience. They’re also delicious alongside a scoop of vanilla ice cream for dessert.

Pack them in cute boxes or bags for holiday gift-giving, or bring them to potlucks and bake sales. They’re always a hit with kids and adults alike.

Try crumbling them over yogurt parfaits or using them as a base for pumpkin cookie butter sandwiches with cream cheese frosting.

Storage and Freezing

Save Pin

Keep these cookies fresh in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.

To freeze, arrange cooled cookies in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag or container for up to 3 months.

Thaw frozen cookies at room temperature for 30 minutes, or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.

Frequently Asked Questions