Chewy Maple Pumpkin Cookies Recipe

The world doesn’t need another basic pumpkin cookie. What it does need is one that hits you with soft, chewy texture, just the right hit of spice, and that mellow sweetness only real maple syrup can bring. Enter: chewy maple pumpkin cookies. These aren’t crunchy. They’re not cakey. They’re the kind of cookie that stays soft days after baking—if they last that long.

I came up with these one October afternoon, staring down a pantry of half-used ingredients and a craving I couldn’t quite name. I didn’t want another sugar bomb. I wanted something with backbone. Real flavor. Cookies that could stand up to a hot cup of coffee and a brisk fall wind.

So I mashed pumpkin with a glug of maple syrup, added warming spices, and dropped spoonfuls of batter onto a sheet tray. The result? Fall in cookie form. Slightly crisp edges, a soft, chewy middle, and a flavor so rich and satisfying, you’ll wonder why the hell we ever stopped baking with maple in the first place.

These cookies are simple, rustic, and completely addictive. They’re the answer to your midweek slump, your lazy Saturday, your “I need to bring something” panic. And trust me—once you taste that maple-pumpkin combo, you won’t go back.

Why You’ll Love This Recipe

• Chewy Texture: Soft centers with crisp edges.
• Real Maple Flavor: Sweet, deep, and rich.
• Pumpkin-Forward: Moist and warmly spiced.
• No Mixer Needed: Stir, scoop, and bake.
• Perfect for Fall: Ultimate seasonal comfort.
• Crowd Favorite: Great for potlucks and cookie swaps.
• Freezer-Friendly: Make ahead and save for later.

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup pure maple syrup
• 1/2 cup brown sugar, packed
• 1/3 cup pumpkin puree
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice

Optional Toppings:

• Flaky sea salt
• Maple glaze (powdered sugar + maple syrup)

Instructions/Method

1. Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Wet Ingredients: In a large bowl, mix butter, maple syrup, brown sugar, pumpkin, egg yolk, and vanilla until smooth.
3. Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
4. Combine: Gradually mix dry ingredients into the wet until just combined. Don’t overmix.
5. Chill Dough: Optional but recommended—chill for 30 minutes for thicker cookies.
6. Scoop: Drop tablespoon-sized balls onto baking sheet, 2 inches apart.
7. Bake: Bake 10–12 minutes or until edges are set and centers look slightly underdone.
8. Cool: Let cool on sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

• Add Nuts: Chopped pecans or walnuts for crunch.
• Boost Flavor: Add a splash of bourbon to the dough.
• Use Maple Sugar: For extra maple punch.
• Drizzle Glaze: Mix powdered sugar with maple syrup for an optional topping.
• Make Sandwich Cookies: Fill with cream cheese frosting.

Note

Be sure to use pure maple syrup—not pancake syrup. The flavor and consistency are key to getting the right chew and depth.

Serving Suggestions

• Dunk in a hot cup of coffee or chai.
• Crumble over vanilla ice cream.
• Stack and wrap for a thoughtful fall gift.
• Add to holiday cookie platters.
• Enjoy with a side of pumpkin-spiced cider.

Nutrition Information

Per cookie (based on 20 cookies):

• Calories: 140
• Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 22g
• Fiber: 1g
• Sugars: 12g
• Protein: 1g
• Sodium: 90mg

User Reviews/Comments

Sara, ME: “These cookies are unreal. Soft, chewy, and that maple flavor is everything.”

James, NY: “I added chopped pecans—game changer.”

Elena, AZ: “Made a double batch for a party and had zero leftovers.”

Leo, IL: “Maple glaze on top really takes it to another level.”

FAQs

Can I use canned pumpkin pie mix? No. Use pure pumpkin puree to control the sweetness and spice.

Can I substitute maple syrup with honey? Technically yes, but you’ll lose that distinct maple flavor and the texture will change slightly.

Do I need to chill the dough? It’s optional but helps the cookies hold shape and get chewier.

Can I make them gluten-free? Yes, use a 1:1 gluten-free flour blend and check your baking powder is GF.

How do I store them? Store in an airtight container at room temp for 3–4 days. Freeze for up to 3 months.

Can I use margarine or coconut oil instead of butter? Butter gives the best flavor, but you can sub coconut oil for a dairy-free version.

What’s the texture like? Think soft and chewy—not cakey. These cookies hold their own.

Conclusion

Chewy maple pumpkin cookies are the kind of recipe you return to, year after year. They’re low-effort, high-reward, and full of that cozy, spiced magic that makes fall baking irresistible. You get the chew, the spice, the sweet maple finish—all in one bite. Whether you’re baking for a crowd or just need something to go with your coffee, these cookies deliver.

Want to dig into more about pumpkin’s role in sweet treats? Check out the Pumpkin Wikipedia page for its deep culinary roots.

Now fire up that oven. It’s cookie time.

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