Description

These Irresistible Pumpkin Maple Cookies are soft, chewy, and bursting with warm fall flavors. Made with real pumpkin puree and sweetened naturally with pure maple syrup and brown sugar, they combine cozy spices like cinnamon and nutmeg to create the perfect autumn treat that’s easy to make and sure to impress.

Ingredients

Scale

Dry 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

Wet Ingredients

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

Instructions

Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined and spices are distributed throughout the flour mixture.
Mix wet ingredients: In a large bowl, whisk the melted and slightly cooled unsalted butter with packed brown sugar and granulated sugar until smooth and creamy. Next, beat in the pure pumpkin puree, pure maple syrup, vanilla extract, and the large egg yolk until the mixture is homogeneous and glossy.
Combine: Gradually add the dry ingredients into the wet ingredients, gently stirring just until all the flour mixture is incorporated. Avoid overmixing to keep the cookies tender. Cover the dough and chill it in the refrigerator for 30 minutes to firm up and enhance the flavors.
Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. Using a cookie scoop or spoon, form the dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the baking sheets to allow for spreading. Bake the cookies for 10 to 12 minutes, or until the edges are set and slightly golden.
Cool: Once baked, let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and helps maintain their soft, chewy texture.

Notes

Make sure the melted butter is cooled slightly before mixing with sugars to avoid cooking the egg yolk prematurely.
If you prefer a more intense pumpkin flavor, you can add an extra 2 tablespoons of pumpkin puree but reduce the butter slightly to balance moisture.
For added texture, fold in ½ cup of chopped nuts or chocolate chips after combining the wet and dry ingredients.
Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough for up to 3 months.
Adjust baking time slightly if you prefer softer or crisper cookies; reduce time for softer and increase for crispier edges.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin cookies, maple syrup cookies, fall dessert, soft chewy cookies, autumn baking, pumpkin spice cookies