Maple Pumpkin Cookies are soft, chewy treats that combine the warm flavors of pumpkin and the sweet hint of maple syrup. These cookies are moist with just the right amount of spice, like cinnamon and nutmeg, making them feel like a cozy fall hug in every bite.
I love making these cookies when the weather starts to get cooler. The smell of pumpkin and maple baking in the oven fills the whole kitchen and instantly makes me feel at home. A little tip I always follow is to add a touch of vanilla extract to bring out the flavors even more—it makes such a difference!
These cookies are perfect for sharing with family and friends over a cup of tea or coffee. I like to wrap them up as little gifts too, because they’re something everyone seems to enjoy. They remind me of simple, happy moments spent baking with loved ones and savoring the taste of autumn no matter the season.
Key Ingredients & Substitutions
Pumpkin puree: This gives the cookies moisture and a mild pumpkin flavor. Use canned pumpkin for convenience or homemade pumpkin puree if you prefer fresh. Sweet potato puree works as a substitute but changes the taste slightly.
Maple syrup: It adds natural sweetness and a distinct maple flavor. You can swap this with honey or agave nectar if needed, but maple syrup is best for that classic taste.
Spices: Cinnamon, nutmeg, ginger, and cloves create the warm spice blend typical in pumpkin treats. Feel free to adjust amounts or leave cloves out if you find it too strong.
Pecans: They add crunch and a nutty flavor. Walnuts or almonds work well as alternatives, or omit nuts if allergic.
Butter: Use unsalted for best control over saltiness. Softened butter helps mix the dough evenly. You can also try coconut oil for a dairy-free version but expect a slightly different texture.
How Can I Keep These Cookies Soft and Moist?
Soft texture is one of the best things about these cookies. Here’s how to nail it:
- Use canned pumpkin puree: Its moisture keeps the dough tender.
- Don’t overmix: Stir just until ingredients combine to avoid tough cookies.
- Carefully watch baking time: Bake 12-15 minutes until edges are set but centers still look soft; they firm up as they cool.
- Don’t skip cooling: Let cookies rest on the sheet a few minutes before moving to a rack to finish cooling so they don’t break apart.
Following these tips gives you tender cookies that stay soft longer, making them extra enjoyable!
Equipment You’ll Need
- Mixing bowls – one large for wet and one for dry ingredients keeps things organized.
- Electric mixer or hand whisk – helps you blend butter and pumpkin until smooth easily.
- Baking sheet – a flat surface for baking your cookies evenly.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup simple.
- Spoon or cookie scoop – for evenly sized cookies that bake at the same rate.
- Wire cooling rack – lets cookies cool completely without getting soggy underneath.
Flavor Variations & Add-Ins
- Add white chocolate chips for a sweet contrast that pairs nicely with maple and pumpkin.
- Stir in dried cranberries for a tart bite and extra chewy texture.
- Swap pecans with chopped walnuts for a milder, buttery nut flavor.
- Mix in a teaspoon of espresso powder to deepen the spices and add a subtle mocha note.
How to Make Maple Pumpkin Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans (plus extra for topping)
- 1/4 cup granulated sugar (optional, for sprinkling)
For The Maple Glaze Drizzle:
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 teaspoons milk or cream to thin as needed
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 12-15 minutes to bake, and another 10 minutes for cooling and glazing. Plan for about 45 minutes total to enjoy freshly baked maple pumpkin cookies.
Step-by-Step Instructions:
1. Prepare Your Baking Space:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to stop the cookies from sticking.
2. Mix The Wet Ingredients:
In a large bowl, beat the softened butter together with pumpkin puree, maple syrup, egg, and vanilla extract until the mixture is smooth and creamy.
3. Combine The Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves together. This makes sure all the spices are evenly distributed.
4. Make The Cookie Dough:
Slowly add the dry ingredients to the wet mixture. Stir gently and only until everything is combined – don’t overmix! Fold in the chopped pecans but keep a few for topping.
5. Shape And Bake The Cookies:
Scoop the dough onto your baking sheet using a tablespoon or cookie scoop, spacing them about 2 inches apart. Flatten each ball a little with your hand. Sprinkle a little granulated sugar and chopped pecans on top of each cookie.
Bake for 12 to 15 minutes until the cookies are set and golden around the edges. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
6. Add The Maple Glaze:
While the cookies cool, whisk together powdered sugar and maple syrup in a small bowl. Add milk or cream a little at a time until the glaze is smooth and easy to drizzle.
Drizzle the glaze on the cooled cookies using a spoon or piping bag. Give the glaze time to set before serving.
Enjoy soft, spiced pumpkin cookies with a lovely maple sweetness and nutty crunch that make every bite comforting and delicious!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, peel, cube, and roast it until soft, then puree until smooth. Make sure to drain any excess moisture so your dough isn’t too wet.
How Should I Store Maple Pumpkin Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before enjoying.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just check that your baking blend includes xanthan gum for best texture.
What Can I Substitute for Pecans?
You can swap pecans with walnuts, almonds, or omit nuts entirely if preferred. Just keep in mind nuts add a nice crunch and flavor contrast to the soft cookies.
