Maple Pumpkin Cookies are soft, moist treats that bring together the warm flavor of pumpkin with the sweet, cozy taste of maple syrup. These cookies have a gentle spice kick from cinnamon and nutmeg that perfectly complements the pumpkin’s natural sweetness. They’re like a small, delicious bite of autumn in every cookie.
I love making these when the leaves start to change because the smell that fills the kitchen is just the best. The maple syrup adds a nice depth to the flavor that sets these cookies apart from your usual pumpkin treats. I often add a little extra cinnamon because I’m a sucker for that comforting spice.
These cookies are wonderful on their own or paired with a hot cup of coffee or tea. I find they’re especially nice after dinner as a simple, not-too-sweet dessert. Sometimes I like to share them with friends and family, and they always ask for the recipe because they’re just that good and perfect for sharing cozy moments together.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience, but fresh homemade puree works great too. Just cook and blend pumpkin flesh until smooth. I prefer canned for consistent texture.
Maple Syrup: Real maple syrup adds a rich, natural sweetness and depth. You can substitute with honey or agave, but it won’t quite have the same flavor punch.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): These warm spices make the cookies cozy. If you don’t have all, cinnamon and nutmeg alone bring great taste. Adjust spice levels based on your preference.
Butter: Softened unsalted butter gives lovely moisture and flavor. You can use margarine or coconut oil, but the texture will vary slightly.
Flour: All-purpose flour is best for structure. For gluten-free, try a cup-for-cup gluten-free blend, but the cookies may be a bit more crumbly.
How Do You Keep Pumpkin Cookies Soft and Moist?
Softness in these cookies comes from the pumpkin puree and butter moisture, plus careful mixing to avoid making the dough tough.
- Don’t overmix: Mix dry ingredients into wet just until combined to keep them tender.
- Watch baking time: Bake until edges set but centers look slightly underdone—they finish firming up while cooling.
- Proper cooling: Let cookies cool on the sheet briefly before moving to a rack. This helps keep moisture evenly distributed.
- Use softened butter: Soft butter creams well with syrup, locking moisture into the dough.
Following these tips, your pumpkin cookies will come out soft with a nice chewy bite every time.
Equipment You’ll Need
- Baking sheet – A flat, rimmed baking sheet helps cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – Makes cleanup easier and stops cookies from sticking.
- Mixing bowls – One large bowl for wet ingredients and one for dry keeps mixing simple and organized.
- Hand mixer or stand mixer – Speeds up creaming butter and mixing dough smoothly, but a strong spoon works too.
- Measuring cups and spoons – Accurate measurements mean your cookies turn out just right.
- Cooling rack – Lets cookies cool evenly and prevents sogginess on the bottom.
- Whisk – Ideal for blending dry spices and flour evenly.
- Cookie scoop or spoon – Makes cookie sizing uniform for even baking.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped pecans or walnuts for a nice crunch and a nutty contrast to soft pumpkin.
- Add 1/3 cup dark chocolate chips or white chocolate chips to mix in some sweet, melty bites that balance pumpkin flavor.
- Mix in 1/4 teaspoon ground cardamom or a pinch of allspice for extra warm spice notes if you want more complexity.
- Swap pumpkin puree with sweet potato puree for a slightly sweeter but similar texture cookie.
How to Make Maple Pumpkin Cookies?
Ingredients You’ll Need:
For The Cookies:
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Optional: granulated sugar mixed with ground cinnamon for sprinkling
For The Maple Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk (adjust for desired consistency)
How Much Time Will You Need?
The total time is about 30 minutes. This includes 10 minutes for preparation and mixing, around 12-15 minutes baking, plus 5 minutes cooling on the baking sheet before moving cookies to a rack to cool completely. Drizzling the glaze and letting it set will take another 15 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and help with even baking.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter and maple syrup until the mixture is smooth and well combined. Then beat in the egg and vanilla extract until the mixture is fluffy. Add the pumpkin puree and mix until fully incorporated.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening ingredients are evenly distributed.
4. Make The Dough:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until combined. Be careful not to overmix, or the cookies might turn out tough.
5. Form and Bake the Cookies:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, sprinkle a little cinnamon sugar mix on top of each cookie dough ball for extra sparkle and flavor. Bake for 12-15 minutes, or until the edges are set and tops are slightly cracked but still soft in the center.
6. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
7. Prepare and Add Maple Glaze:
While the cookies cool, whisk together powdered sugar, maple syrup, and enough milk to make a smooth, drizzling glaze. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let the glaze set for about 15 minutes before serving or storing.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just thaw it completely in the fridge or at room temperature and drain any excess liquid before measuring to avoid extra moisture in the dough.
Can I Substitute the Maple Syrup?
Absolutely! Honey or agave syrup can work as substitutes, but keep in mind the flavor will be slightly different since maple syrup adds a distinct rich taste.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months—just thaw at room temperature before eating.
Can I Make These Cookies Vegan?
Yes! Use a flax egg or other egg replacer, dairy-free butter or coconut oil, and make sure your maple syrup is pure to keep it vegan-friendly.
