Maple Pumpkin Cookies Recipe – Soft & Chewy Fall Treat

Maple Pumpkin Cookies are soft, spiced, and full of fall flavor. Each bite combines sweet pumpkin with the rich taste of maple for a cookie that feels warm and comforting. This recipe is simple, quick to make, and perfect for cozy afternoons or holiday gatherings.

Why Make This Recipe

• Soft and chewy texture with a tender crumb
• Naturally full of pumpkin spice flavor
• Easy to make with basic pantry ingredients
• Pairs perfectly with coffee, tea, or a glass of milk

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How to Make Maple Pumpkin Cookies

These cookies come together with a simple pumpkin-based dough, lightly spiced and sweetened with maple syrup.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Optional glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1–2 teaspoons milk (as needed)

Maple Pumpkin Cookies – Directions

Yield: ~24 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes per batch
Cooling Time: 10 minutes

1.Preheat Oven & Prepare Baking Sheets

• Preheat your oven to 350°F (175°C).
• Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.

💡 Why? Even heat and non-stick surfaces ensure cookies bake evenly and lift off easily.

2. Whisk Dry Ingredients

In a medium bowl, whisk together:

• 2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour, if needed)
• 1 ½ tsp pumpkin pie spice (or a mix of ¾ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice)
• ½ tsp baking soda
• ½ tsp salt

Set aside.

3. Mix Wet Ingredients

In a large mixing bowl, beat or whisk:

• ½ cup (115g / 1 stick) unsalted butter, softened (or vegan butter)
• ½ cup (100g) brown sugar, packed
• ¼ cup (60ml) pure maple syrup (not pancake syrup)
• ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
• 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water, for vegan)
• 1 tsp vanilla extract

Beat until smooth and creamy about 2–3 minutes with a hand mixer.

4. Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand.
• Stir until just combined. Do not overmix.

📝 Tip: The dough will be soft, thick, and slightly sticky like a cross between cookie dough and cake batter.

5. Scoop & Shape Cookies

• Use a cookie scoop (about 1.5–2 tbsp size) or two spoons to portion the dough.
• Roll into smooth balls and place them 2 inches apart on the prepared baking sheets.
• Gently flatten each ball with the back of a spoon or your palm (they won’t spread much).

✅ Optional: Sprinkle the tops with a pinch of cinnamon-sugar or chopped pecans for texture.

6. Bake

• Bake one sheet at a time in the center rack of the oven for 10 to 12 minutes.
• Cookies are done when:
  • Edges are lightly golden
  • Centers appear set (a toothpick should come out clean)
  • Surface looks dry but still soft

⚠️ Don’t overbake! They’ll firm up as they cool.

7. Coo

• Let cookies cool on the baking sheet for 5 minutes (they’re fragile when hot).
• Transfer to a wire cooling rack to cool completely (about 10–15 minutes).

❄️ If frosting: Cool completely before decorating.

8. Optional: Add Maple Glaze (Recommended!)

Glaze Ingredients:

• 1 cup (120g) powdered sugar
• 2–3 tbsp pure maple syrup
• ½ tsp vanilla extract
• 1–2 tsp milk (dairy or plant-based)

Instructions:

Let glaze set for 10–15 minutes before serving.

Whisk all ingredients until smooth.

Drizzle over cooled cookies using a spoon or piping bag.

How to Serve Maple Pumpkin Cookies

Choose the Right Occasion

These cookies are ideal for:

• Fall festivals or Thanksgiving desserts
• Holiday cookie exchanges (pair with gingerbread or snickerdoodles)
• Afternoon tea or coffee breaks
• School bake sales (label as gluten-free or vegan if applicable)
• Gifts in mason jars or tins (great for hostess presents)

Pair with the Perfect Beverages

Enhance the cozy flavor profile by serving with complementary drinks:

Beverage	Why It Works
Hot coffee	Balances sweetness; espresso brings out maple notes
Pumpkin spice latte	Echoes the spices in the cookies
Chai tea	Warm spices like cinnamon and cardamom complement pumpkin
Apple cider (warm or cold)	Classic fall pairing
Vanilla almond milk or oat milk	Great non-dairy option for kids or a creamy contrast

Elevate with Toppings & Accompaniments

Turn simple cookies into a dessert experience:

• À la mode: Serve warm cookies with a scoop of vanilla bean ice cream or cinnamon ice cream for a mini à la mode.
• Drizzle: Lightly drizzle with extra maple syrup or caramel sauce for shine and sweetness.
• Whipped cream: Add a dollop of spiced whipped cream (add a pinch of cinnamon or nutmeg).
• Cream cheese dip: Offer a small bowl of spiced cream cheese frosting for dipping.
• Fruit side: Pair with apple slices or pear slices for freshness.

Presentation Ideas

Make your cookies visually inviting:

Casual Serving

• Arrange on a neutral ceramic platter or wooden cutting board
• Sprinkle with a light dusting of powdered sugar or cinnamon
• Add a few cinnamon sticks or dried orange slices for seasonal flair

Festive Display

• Stack in a tiered dessert stand
• Layer in a clear gift jar with parchment paper between layers
• Wrap 3–5 cookies in cellophane bags tied with twine and a fall-themed tag

Themed Events

• For a harvest party: Use burlap runners, mini pumpkins, and fall leaves as decor
• For brunch: Include cookies on a larger spread with muffins, fruit, and yogurt

Serving Temperature Tips

• Room temperature: Ideal for standard serving—soft, moist, and aromatic.
• Warm cookies: Briefly microwave (5–10 seconds) or warm in a 300°F (150°C) oven for 3 minutes for a fresh-baked feel.
• Chilled: If frosted, refrigerate briefly to set icing—best if stored in an airtight container.

Dietary Labeling (Important for Serving to Groups)

If serving at parties or public events, label clearly:

• “Gluten-Free”
• “Vegan” (if made with flax eggs and plant-based butter)
• “Dairy-Free”
• “Made with Real Pumpkin & Pure Maple Syrup”

This builds trust and ensures inclusivity.

Gifting Suggestions

Package cookies as thoughtful homemade gifts:

• Mason jar layers: Layer dry ingredients with a recipe tag (“Just add wet ingredients!”)
• Cookie tins: Decorate with fall stickers or ribbon
• Recipe card included: “How to Bake These Maple Pumpkin Cookies” with your personal touch

How to Store Maple Pumpkin Cookies

• Store in an airtight container at room temperature for up to 4 days.
• For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature.

Tips to Make Maple Pumpkin Cookies

• Use pure pumpkin puree, not pumpkin pie filling.
• Chill the dough for 20 minutes if it feels too sticky.
• For extra flavor, stir in chopped pecans or chocolate chips.
• A maple glaze adds a sweet finishing touch.

Variation

• Add cream cheese frosting instead of maple glaze for a richer cookie.
• Make sandwich cookies by spreading frosting between two cookies.
• Swap maple syrup with honey for a slightly different flavor.

FAQs

Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe.

Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend in place of regular flour.

Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.

Conclusion

Maple Pumpkin Cookies bring together the best flavors of fall in a soft, sweet treat. They are simple to make, easy to share, and delicious with or without glaze. Keep this recipe on hand for holidays, family gatherings, or when you just want a cozy bite of pumpkin and maple at home.