Name: Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Cuisine: American
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

If you’re craving a treat that feels like a warm hug on a crisp autumn day, these Irresistible Pumpkin Maple Cookies are the perfect answer. Soft, chewy, and full of fall flavor, they capture the essence of the season in every bite. The rich pumpkin puree blends perfectly with the sweetness of pure maple syrup, while cozy spices like cinnamon and nutmeg bring out that unmistakable taste we all love this time of year. Whether you’re baking for a crowd or just a quiet night in with a cup of tea, these cookies provide a little slice of seasonal bliss that’s as comforting as it is delicious.

and Full of Fall Flavor Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step to unlocking this cookie’s magic. Each one plays a crucial role, from creating the tender crumb to infusing every bite with that unmistakable and full of fall flavor charm.

All-purpose flour (2¼ cups / 280 g): This gives structure to our cookies, ensuring they hold their soft and chewy shape.
Baking soda (1 teaspoon / 5 g): A gentle leavening agent that helps the cookies rise just enough for that perfect texture.
Salt (½ teaspoon / 2.5 g): Enhances all the sweet and spicy flavors, balancing the profile.
Ground cinnamon (2 teaspoons / 5 g): Brings that cozy, warm spice that screams autumn.
Ground nutmeg (½ teaspoon / 1 g): Adds a subtle earthy sweetness, deepening the fall flavor.
Unsalted butter (¾ cup / 170 g), melted and slightly cooled: Provides richness and a tender crumb while keeping the cookies chewy.
Brown sugar (¾ cup / 150 g): Gives moisture and a caramel-like sweetness that blends beautifully with the pumpkin.
Granulated sugar (½ cup / 100 g): Balances sweetness and encourages that slight crisp edge on the cookies.
Pure pumpkin puree (½ cup / 120 g): The heart of the recipe, adding moisture, softness, and that unmistakable fall flavor.
Pure maple syrup (¼ cup / 60 ml): Brings natural sweetness and a hint of woodsy richness that complements the pumpkin perfectly.
Vanilla extract (1 teaspoon / 5 ml): Rounds off the flavors with a deep, fragrant note.
Large egg yolk (1): Binds everything together while adding richness for the chewiest texture.

How to Make Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This blend of spices and leavening sets the stage for our cookies to have that classic Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor profile we adore.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk the melted butter along with the brown sugar and granulated sugar until the mixture is nice and smooth. Then, stir in the pumpkin puree, pure maple syrup, vanilla extract, and the egg yolk. Combining these ingredients now ensures your cookies will be soft, moist, and brimming with autumnal goodness.

Step 3: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture, just until combined. Remember, no overmixing here — you want to keep those cookies tender and chewy. Once mixed, cover the dough and chill it in the fridge for about 30 minutes; this step helps the flavors intensify and makes the dough easier to handle.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into balls about 1½ tablespoons each and space them a couple of inches apart to allow room for spreading. Bake for 10 to 12 minutes—this timing lets the cookies develop a slight golden edge while staying soft inside.

Step 5: Cool and Enjoy

Once baked, let the cookies rest on the pan for 5 minutes before transferring them onto a wire rack to cool completely. Patience here is key because the cooling lets their texture set and the flavors deepen, creating that perfect balance of softness and chewiness that’s truly Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor .

How to Serve Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor

Garnishes

Sprinkle a little flaky sea salt on top right before baking to add a surprising layer of flavor contrast. You can also dust them lightly with powdered sugar or drizzle a touch of maple glaze for an elegant touch that emphasizes every bit of that and full of fall flavor experience.

Side Dishes

These pumpkin maple cookies pair beautifully with a hot cup of chai tea or a creamy latte, enhancing their warm spice notes. You might also serve them alongside a scoop of vanilla or cinnamon ice cream for a decadent autumn dessert.

Creative Ways to Present

Arrange the cookies on a rustic wooden board with a few cinnamon sticks and star anise sprinkled around—it instantly makes a cozy autumnal display. Wrapped individually in parchment tied with twine, they make wonderful gifts packed with that comforting Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor feeling.

Make Ahead and Storage

Storing Leftovers

Store your pumpkin maple cookies in an airtight container at room temperature for up to 4 days. The enclosed environment keeps them soft and moist, allowing the Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor to linger delightfully with every bite.

Freezing

If you want to keep these cookies longer, they freeze beautifully. Lay them on a baking sheet to freeze individually before transferring to a sealed bag or container. They’ll keep their texture and flavor for up to 3 months, perfect for you to enjoy that Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor magic anytime you wish.

Reheating

To bring out the freshly-baked warmth, reheat frozen or stored cookies in a 300°F (150°C) oven for 5 to 7 minutes, or pop them in the microwave for about 10 seconds. This quick step revives their soft, chewy texture and intensifies that beloved Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor aroma.

FAQs

Can I substitute canned pumpkin for fresh pumpkin puree?

Absolutely! Canned pumpkin puree is perfect for this recipe—it’s what most home bakers use because it offers consistent moisture and flavor, contributing to that Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor we’re aiming for.

What if I don’t have pure maple syrup? Can I use honey or another sweetener?

Pure maple syrup really adds a special woodsy sweetness that compliments the pumpkin and spices gracefully. Honey is a decent substitute but it will alter the flavor slightly. For best results, stick with maple syrup to keep the authentic Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor vibe.

How soft are these cookies? Can I make them crisper?

These cookies are intentionally soft and chewy to showcase that comforting Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor texture. If you prefer a crispier bite, bake them a minute or two longer, but watch carefully so they don’t dry out.

Can I make these cookies vegan?

While the recipe as is uses butter and egg yolk for richness and structure, you can experiment with vegan butter and flax egg substitutes. The cookies might have a slightly different texture but will still carry plenty of that Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor essence.

Is it necessary to chill the dough?

Chilling the dough is a helpful step because it helps the flavors meld beautifully and prevents excessive spreading during baking. It also contributes to the chewy texture that defines these Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor pumpkin maple cookies.

Final Thoughts

When fall arrives, there’s nothing quite like sinking your teeth into a soft, chewy cookie that feels like an embrace from the season itself. These pumpkin maple cookies are not just a recipe—they’re a celebration of that Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor we all crave. If you’re ready to add a new favorite to your autumn baking repertoire, this one’s sure to bring joy with every delicious, spice-kissed bite. Go ahead and bake a batch—you won’t regret the cozy comfort that follows!

Irresistible Pumpkin Maple Cookies: Soft, Chewy, and Full of Fall Flavor Recipe

Print Recipe

★★★★★

4.8 from 14 reviews

These Irresistible Pumpkin Maple Cookies offer a perfect balance of soft, chewy texture and rich fall flavors. Featuring pure pumpkin puree and real maple syrup, these cookies are spiced with cinnamon and nutmeg for a cozy, seasonal treat that’s easy to prepare and perfect for autumn gatherings.

Author: zara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Yield: 24 cookies 1x
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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 the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until well combined, ensuring even distribution of spices and leavening agents.
Mix wet ingredients: In a large bowl, whisk the melted and slightly cooled unsalted butter with the packed brown sugar and granulated sugar until the mixture is smooth and creamy. Then, beat in the pure pumpkin puree, maple syrup, vanilla extract, and the large egg yolk until fully incorporated and homogeneous.
Combine: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can toughen the cookies. Once combined, cover the dough and chill it in the refrigerator for 30 minutes to help it firm up for easier scooping and better texture.
Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly puffed but not browned.
Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and develop the perfect chewy texture.

Notes

For an extra touch, sprinkle coarse sugar on top before baking for a slight crunch.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Using pure pumpkin puree is essential for authentic flavor; avoid pumpkin pie filling which contains added sugars and spices.
To make these cookies vegan, substitute butter with vegan margarine and replace the egg yolk with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).