Soft-baked, cozy, and full of fall flavor
🍂 Hey there!
Let’s bake something warm, soft, and totally comforting—Chewy Maple Pumpkin Cookies.
These cookies are like a cozy sweater in dessert form: soft in the middle, a little chewy on the edges, and packed with pumpkin, maple syrup, and fall spices.
I’ve made these so many times in October that my friends call them my “sweater weather cookies.”
They’re simple, satisfying, and perfect with a cup of tea or coffee.
No fancy mixers, no chill time, just mix, scoop, and bake. Let’s go!
🍁 Why I Love This Recipe
This is one of those “on-repeat” fall recipes. I’ve brought these to book clubs, potlucks, and family dinners, and they always disappear fast.
Here’s why they’re awesome:
- Super soft and chewy – no dry cookies here!
- Packed with real pumpkin and maple syrup.
- Easy to mix by hand – no stand mixer needed.
- Perfect fall spices: cinnamon, ginger, and nutmeg.
- Smell amazing while baking – your kitchen will thank you.
🍪 What You’ll Need
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup pure maple syrup
- 1/3 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
⏱️ Yield + Time
- Makes: 16 cookies
- Prep time: 10 minutes
- Bake time: 10–12 minutes
- Total time: About 25 minutes
⚖️ Macros (Per Cookie – Approximate)
- Calories: 110
- Carbs: 17g
- Fat: 4g
- Protein: 1g
- Sugar: 9g
- Fiber: 1g
🔬 Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and richness, but too much can make cookies cakey. By balancing it with melted butter and maple syrup, you get a moist but chewy cookie. The brown sugar helps the cookies spread while keeping that tender texture. The mix of baking soda and powder gives just the right lift without drying them out.
❌ Common Mistakes
- Using pumpkin pie mix – use pure pumpkin puree, not the sweetened spiced mix.
- Overmixing the dough – mix until just combined or your cookies might get tough.
- Overbaking – take them out when the edges are set but the centers still look soft.
- Not measuring flour properly – spoon and level it to avoid dense cookies.
🍽️ What to Serve With
- Hot apple cider
- Chai or pumpkin spice latte
- Vanilla ice cream (yep – sandwich style!)
- Greek yogurt for a light snack
🧠 FAQ
Can I freeze the dough?
Yes! Scoop into balls, freeze on a tray, then store in a zip bag. Bake from frozen, just add 1–2 mins.
Can I make them gluten-free?
Use a 1:1 gluten-free baking flour and check that it includes xanthan gum.
Are they overly sweet?
Not at all—maple gives a warm, mellow sweetness without being too sugary.
🔧 Tools You’ll Need
- Large mixing bowl
- Whisk and spatula
- Measuring cups + spoons
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
🔁 Substitutions + Variations
- No maple syrup? Use honey or agave, but the flavor will change.
- Add-ins: Throw in white chocolate chips or chopped pecans.
- Make it dairy-free: Use coconut oil or vegan butter.
- Add a glaze: Mix powdered sugar and maple syrup for a drizzle.
🧊 Make-Ahead Tips
Make the dough the day before and refrigerate overnight. Let it sit at room temp for 15–20 minutes before scooping and baking.
👨🍳 Let’s Bake!
Step 1: Melt the butter
Melt 1/2 cup unsalted butter and let it cool slightly.
Step 2: Mix wet ingredients
In a large bowl, whisk together:
- Melted butter
- 1/2 cup pure maple syrup
- 1/3 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
Step 3: Combine dry ingredients
In a separate bowl, whisk together:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Step 4: Combine wet and dry
Add dry ingredients to wet mixture and stir with a spatula until just combined. Don’t overmix!
Step 5: Scoop and space
Scoop dough using a cookie scoop (or spoon) onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 6: Bake
Bake at 350°F (175°C) for 10–12 minutes. Edges should look set, but centers soft.
Step 7: Cool
Let cookies cool on the pan for 5 minutes, then move to a rack to cool completely.
🧊 Leftovers + Storage
- Store in an airtight container at room temp for 3–4 days.
- Freeze baked cookies up to 2 months – thaw at room temp or warm in the microwave.
- Don’t refrigerate raw dough longer than 2 days or cookies may bake flat.
✨ Wrap-Up
You’re gonna love how soft and flavorful these Chewy Maple Pumpkin Cookies are. They’re one of those simple bakes that feels a little special. If you give them a try, leave a comment below—I’d love to hear what you think or help if you’ve got questions. 🍪💛
Happy baking!
