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Chewy Maple Pumpkin Cookies – Soft, Spiced, and Perfect for Fall Baking

If fall had a flavor, it would be captured perfectly in these Chewy Maple Pumpkin Cookies. Imagine the cozy aroma of pumpkin spice, the natural sweetness of maple syrup, and the irresistibly soft and chewy texture that makes every bite feel like a warm hug. These cookies are the ultimate seasonal treat—perfect for cozy afternoons, holiday baking, or sharing with loved ones. Unlike crunchy cookies, these bake into soft rounds with just the right amount of chew, balancing pumpkin puree with rich maple syrup and warming spices. Whether you enjoy them plain, dusted with cinnamon sugar, or drizzled with a maple glaze, they’ll quickly become a family favorite during autumn and beyond.
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Prep Time 15 minutes
bake time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup unsalted butter softened
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • ⅓ cup pure maple syrup
  • ½ cup pumpkin puree
  • 1 large egg yolk
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • ½ tsp salt
Optional Toppings
  • Maple glaze powdered sugar + maple syrup
  • Cinnamon sugar sprinkle

Equipment

  • Mixing bowls (large and medium)
  • Whisk and rubber spatula
  • Electric mixer (optional but helpful)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling rack

Method
 

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
    Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
      Step 3: Add maple syrup, pumpkin puree, egg yolk, and vanilla extract. Mix until smooth and well combined.
        Step 4: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
          Step 5: Gradually fold the dry mixture into the wet mixture using a spatula until just combined. Do not overmix.
            Step 6: Scoop cookie dough into tablespoon-sized portions and place them onto the prepared baking sheets, spacing about 2 inches apart.
              Step 7: Bake for 10–12 minutes, or until the edges are set but the centers look slightly soft.
                Step 8: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
                  Step 9: Optional – Drizzle with maple glaze or sprinkle with cinnamon sugar for an extra autumn touch.

                    Notes

                    🧊 Storage & Reheating
                    Store cooled cookies in an airtight container at room temperature for up to 5 days.
                    Refrigerate for up to 7 days to maintain freshness.
                    Freeze unglazed cookies for up to 2 months. Thaw at room temperature before serving.
                    To reheat: Microwave for 10 seconds for that just-baked warmth.
                    🥄 Variations
                    Maple Glazed: Top with a drizzle of powdered sugar + maple syrup glaze.
                    Nutty Twist: Add ½ cup chopped pecans or walnuts for crunch.
                    Chocolate Lovers: Fold in ½ cup dark chocolate chips.
                    Spicy Kick: Add extra ginger or a pinch of cayenne for warmth.
                    Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
                    ❓ 10 FAQs
                    1. Can I use fresh pumpkin instead of canned pumpkin puree?
                    Yes! Roast and puree fresh pumpkin until smooth, then measure out the same amount.
                    2. Do I need to chill the dough?
                    Not required, but chilling for 30 minutes can help keep cookies thicker.
                    3. Can I substitute honey for maple syrup?
                    Yes, but the flavor will change. Maple syrup adds a unique depth.
                    4. Why are my cookies too cakey?
                    Overmixing the batter or using too much pumpkin puree can make them cake-like.
                    5. Can I make these vegan?
                    Yes—replace butter with coconut oil or vegan butter and use a flax egg.
                    6. Can I reduce the sugar?
                    Yes, but it may affect chewiness and texture.
                    7. Can I freeze the dough?
                    Yes, portion it into balls, freeze on a tray, then store in bags for up to 2 months.
                    8. Do these cookies spread much?
                    Not too much—they stay soft and slightly puffy.
                    9. Can I double the recipe?
                    Yes, this recipe scales up perfectly.
                    10. What pairs well with these cookies?
                    Hot tea, coffee, or a glass of milk make the perfect pairing.
                    🏁 Conclusion
                    These Chewy Maple Pumpkin Cookies bring together the best flavors of fall in every bite. Soft, chewy, and infused with warming spices, they’re a perfect treat for gatherings, holiday trays, or cozy afternoons at home. With easy ingredients and simple steps, this recipe is one you’ll want to bake again and again throughout pumpkin season.