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Pumpkin Maple Cookies

Pumpkin Maple Cookies Recipe

These pumpkin maple cookies are soft, chewy, and bursting with cozy fall flavor. Made with real pumpkin puree and maple syrup, they’re delicately spiced and perfect for snacks, bake sales, or holiday cookie platters. A must-try for anyone who loves pumpkin-flavored cookies!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 4
Course: Cookies, Fall Baking
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2¼ cups 280 g all-purpose flour
  • 1 teaspoon 5 g baking soda
  • ½ teaspoon 2.5 g salt
  • 2 teaspoons 5 g ground cinnamon
  • ½ teaspoon 1 g ground nutmeg
  • ¾ cup 170 g unsalted butter, melted and slightly cooled
  • ¾ cup 150 g packed brown sugar
  • ½ cup 100 g granulated sugar
  • ½ cup 120 g pure pumpkin puree
  • ¼ cup 60 ml pure maple syrup
  • 1 teaspoon 5 ml vanilla extract
  • 1 large egg yolk

Method
 

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk, and beat until fully combined.
  3. Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  4. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies keep their shape while baking.
  5. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
  6. Scoop and Shape the Dough: Use a cookie scoop or tablespoon to scoop out 1½ tablespoon-sized balls of dough. Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
  7. Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use Pure Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can alter the texture and flavor.
  • Chill the Dough: Don’t skip the dough-chilling step. Chilled dough helps the cookies hold their shape and ensures a chewy texture.
  • For a Crispier Edge: If you prefer a slightly crisp edge, bake the cookies for 1–2 minutes longer.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies. Place them in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. Thaw at room temperature or slightly warm in the oven before serving.
  • Cookie Scoop: Using a cookie scoop helps create evenly sized cookies that bake uniformly.