Maple Pumpkin Cookies are like a sweet, cozy hug in cookie form. They combine soft pumpkin goodness with the rich, warm flavor of real maple syrup, making each bite perfectly spiced and just a little bit special. These cookies have a tender, cakey texture that feels just right for the cooler months or any time you want a comforting treat.
I love making these cookies when the leaves start to change and the air feels crisp. The maple adds a lovely depth of flavor that pairs so well with the pumpkin and spices like cinnamon and nutmeg. I usually sneak a few straight from the oven while they’re still warm, but they’re great anytime—soft and flavorful with a bit of a chewy edge.
One of my favorite ways to enjoy these cookies is with a big cup of coffee or tea, and sometimes I’ll spread a little cream cheese frosting on top for a festive twist. They’re great for sharing with friends, bringing to work, or packing in lunchboxes. If you’re a fan of fall flavors and simple, cozy sweets, these cookies are definitely worth baking.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin for convenience, or homemade if you prefer fresher flavor. Avoid pumpkin pie filling—it’s sweetened and spiced already, which can throw off the recipe.
Maple syrup: This is the star sweetener adding depth. If unavailable, you can use honey, but the flavor will be different—less rich and slightly less earthy.
Butter: Softened unsalted butter keeps the cookies tender and moist. You can swap for coconut oil for a dairy-free option, but it might alter texture slightly.
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin spice taste. If you don’t have cloves, it’s fine to leave them out or use pumpkin pie spice instead.
Flour and cornstarch: Flour is the base, while cornstarch helps make the cookies soft and lighter. You can try all-purpose gluten-free flour blends if needed, but cookies may be less chewy.
Why Should I Avoid Overmixing the Cookie Dough?
Overmixing can make your cookies tough instead of soft and cakey. When you add the dry ingredients to the wet, stir just until everything comes together. A few bits of flour here and there won’t ruin it.
- Use a spatula or wooden spoon instead of a mixer for the last step.
- Mix gently and slowly fold in ingredients, avoiding vigorous beating.
- Stop mixing as soon as the dough looks even and uniform.
This helps keep the gluten from developing too much, giving you tender, melt-in-your-mouth cookies just like the ones in the photo.
Equipment You’ll Need
- Baking sheets – These give your cookies plenty of space to spread evenly as they bake.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup easy.
- Mixing bowls – A large one for wet ingredients and a separate one for dry—to keep things neat and simple.
- Whisk and wooden spoon – Whisk the dry ingredients smoothly and gently fold the dough with a wooden spoon.
- Cookie scoop or tablespoon – Helps you make evenly sized cookies that bake uniformly.
- Wire cooling rack – Lets your cookies cool properly without getting soggy.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped pecans or walnuts for a crunchy texture that pairs well with the pumpkin and maple.
- Add 1/2 cup chocolate chips to give a sweet, melty contrast to the warm spice flavors.
- Swap half the pumpkin puree for mashed sweet potato for a deeper, earthier taste and creamy texture.
- Sprinkle cinnamon sugar on top instead of sea salt if you prefer extra sweetness and spice.
Maple Pumpkin Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 3/4 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients & Spices:
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For Topping:
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, with 12-15 minutes baking time per batch. You’ll also want to allow 5 minutes for cooling on the baking sheet and then additional time on a wire rack for the cookies to cool completely before enjoying.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Mix Wet Ingredients:
In a large bowl, cream together the softened butter and maple syrup until the mixture is smooth. Then add the pumpkin puree, egg, and vanilla extract. Stir everything until combined well.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until mixed evenly.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently just until everything comes together to keep the cookies tender and soft. Avoid overmixing.
5. Shape and Prepare for Baking:
Use a cookie scoop or a tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets. Space them about 2 inches apart. Lightly sprinkle flaky sea salt on top to enhance the flavors.
6. Bake the Cookies:
Bake the cookies in the preheated oven for 12-15 minutes. They are done when the edges are set and the tops show small cracks.
7. Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy your soft, flavorful maple pumpkin cookies with your favorite warm drink or just by themselves!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge and drain any extra liquid before using to keep the dough from becoming too wet.
Can I Substitute Maple Syrup with Another Sweetener?
You can use honey or agave syrup as alternatives, but keep in mind the flavor will change slightly. Maple syrup gives a unique depth that pairs beautifully with pumpkin spices.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or zip-top bag for up to 3 months.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before baking to ensure even cooking.
