Maple Pumpkin Cookies are soft, chewy treats that bring together the warm flavors of pumpkin and the sweet, caramel notes of maple syrup. They have a lovely autumn vibe with just the right balance of spice and sweetness that makes them feel special without being overly sugary. The pumpkin keeps them moist, while the maple adds a gentle, natural sweetness that sets these cookies apart.
I love making these cookies during the fall when everything smells like cinnamon and nutmeg. One tip I use is to chill the dough before baking—this helps the cookies hold their shape and develop a richer flavor. Plus, the smell that fills the kitchen while baking is one of my favorite simple pleasures!
These cookies are great on their own with a cup of tea or coffee, but I especially enjoy them spread with a little cream cheese frosting or dipped in warm milk. They’re perfect for sharing with friends or packing into a lunchbox to brighten the day. Every time I make them, I can’t wait to have a second one (or three).
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and a subtle earthiness to the cookies. You can use fresh pumpkin puree, but canned is best for convenience and consistency. If you can’t find pumpkin, sweet potato puree is a nice alternative.
Maple syrup: Pure maple syrup brings a natural sweetness and depth of flavor. For a budget-friendly or allergy-friendly option, try honey or light corn syrup, but it will slightly change the taste.
Butter: Softened unsalted butter helps create a tender cookie. You can swap for margarine or coconut oil for different dietary needs, but butter gives the best texture and flavor.
Spices: Cinnamon, ginger, nutmeg, and cloves create the warm, autumnal flavor profile. Feel free to adjust the amounts to your liking or use a pumpkin pie spice blend for ease.
Sugar for rolling: Rolling the dough balls in granulated sugar adds a lovely crunchy coating. If you want extra sweetness, try a mix of sugar and cinnamon.
How Can I Make Soft, Moist Maple Pumpkin Cookies Without Them Spreading Too Much?
These cookies have pumpkin, which adds moisture, so they can spread and become flat if the dough isn’t handled right. Here’s how to keep them soft and nicely shaped:
- Chill the dough: Before baking, refrigerate the dough for at least 30 minutes. This firms up the fat and helps prevent spreading.
- Don’t overmix: When adding dry ingredients, combine just until mixed. Overmixing develops gluten, which affects texture.
- Space cookies apart: Place dough balls 2 inches apart on the baking sheet to avoid sticking together.
- Use parchment paper or silicone mats: This prevents sticking and helps cookies bake evenly.
- Watch baking time closely: Bake until edges crack but centers are still soft. They’ll continue to firm up as they cool.
Equipment You’ll Need
- Baking sheets – flat and spacious for even baking and cookie spreading.
- Parchment paper or silicone baking mats – stop cookies from sticking and make cleanup easier.
- Mixing bowls – one large for wet ingredients and one for dry keeps things organized.
- Electric mixer or sturdy spoon – to cream butter and maple syrup smoothly.
- Measuring cups and spoons – for precise ingredient amounts to get the best texture.
- Spoon or small scoop – helps portion uniform cookie dough balls.
- Wire cooling rack – cools cookies evenly so they don’t get soggy.
- Small bowl and whisk – for mixing the glaze to a smooth consistency.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that pairs well with pumpkin and maple.
- Stir in mini chocolate chips to add a bit of sweetness and melty richness.
- Swap out a teaspoon of cinnamon for pumpkin pie spice for a slightly different spice blend.
- Mix in dried cranberries or raisins for bursts of tart sweetness that complement the warm flavors.
How to Make Maple Pumpkin Cookies?
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar (for rolling)
For the glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk (as needed for drizzling consistency)
How Much Time Will You Need?
You’ll need about 15 minutes to mix everything up and prepare the dough, 10-12 minutes to bake, plus a few minutes for cooling and glazing. Overall, plan for around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and maple syrup together until smooth and creamy. Next, add the pumpkin puree, egg, and vanilla extract, mixing well. In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Gradually mix the dry ingredients into the wet pumpkin mixture to form a soft dough.
3. Shape and Bake:
Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in granulated sugar, then place them on your baking sheets about 2 inches apart. Bake for 10-12 minutes until the cookies are set with cracked edges but still soft inside. Let them cool on the sheet for 5 minutes before moving to a wire rack.
4. Make and Add the Glaze:
Whisk powdered sugar and maple syrup together in a small bowl. Add milk slowly, a teaspoon at a time, until your glaze can be drizzled smoothly. Drizzle the glaze over the cooled cookies in a pretty pattern and let it set before serving.
These soft, warmly spiced maple pumpkin cookies are perfect for cozy moments and sharing with friends. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree a small pumpkin or pumpkin pieces until smooth. Make sure to drain excess moisture so the dough doesn’t get too wet.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage—just thaw before serving.
Can I Skip the Glaze?
Absolutely! The cookies are delicious on their own. The glaze adds sweetness and a pretty finish but isn’t required.
Can These Cookies Be Made Vegan?
Yes, swap the butter for coconut oil or vegan butter, and use a flax or chia egg instead of a chicken egg. The texture might vary slightly but will still taste great!