Maple Pumpkin Cookies

I’m sharing my version of Maple Pumpkin Cookies—soft, tender pumpkin-spiced cookies enhanced with the rich sweetness of maple syrup, sometimes finished with a thin maple glaze for an extra fall-kissed touch.

Why I’ll Love This Recipe

I love how the cozy pumpkin flavor melds with maple’s warm sweetness, creating a cookie that’s soft yet chewy. The simplicity of the ingredients and minimal assembly make it a go‑to cookie when I’m craving seasonal baking without fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• unsalted butter (softened or browned for more depth)

• packed brown sugar (and possibly granulated sugar)

• pumpkin puree (canned or homemade, blotted to remove moisture for best texture)

• pure maple syrup

• egg (room temperature)

• vanilla extract (and optional maple extract)

• all‑purpose flour

• pumpkin pie spice (or blend of cinnamon, nutmeg, cloves, ginger)

• baking powder and/or baking soda

• salt

Optional glaze (if using):

• confectioners’ sugar

• maple syrup

• milk or cream

• pinch of salt and vanilla extract

directions

1. I preheat the oven (typically around 325–350 °F). If I want extra flavor, I might brown the butter first, then cool it to room temperature.

2. I cream together butter and brown sugar until fluffy, then mix in the maple syrup, egg, pumpkin puree, vanilla (and maple extract if I have it).

3. In a separate bowl, I whisk flour, pumpkin pie spice, baking powder/soda, and salt. Then I fold the dry mix into the wet until just combined—being mindful not to overmix.

4. If I’ve browned butter, I chill the dough briefly for better flavor and texture. I scoop out uniformly sized dough balls (about two tablespoons) and space them on baking sheets.

5. I bake for 9–15 minutes (depending on size), until the cookies are set around the edges but still soft inside. Once baked, I let them cool completely on the sheet or wire rack.

6. If applying glaze, I whisk confectioners’ sugar with maple syrup, milk, vanilla, and salt until smooth and drizzle over cooled cookies. I allow time for the glaze to set before serving.

Servings and timing

This recipe typically yields 20–24 cookies depending on scoop size. Total time is about 45–60 minutes, including prep, bake and cooling time—with longer for glaze if used.

Variations

• I sometimes add chopped pecans or walnuts into the dough for crunch and texture. Adding a pinch of ground cloves or chai spice blend enhances warmth.

• Browned butter gives a nuttier, deeper flavor and chewy finish.

• If I want softer, cakey cookies, I blot extra moisture from pumpkin puree before mixing.

• I can skip the glaze for lightly sweet pumpkin cookies, or swirl in cream cheese frosting for richness.

storage/reheating

I store cookies in an airtight container at room temperature for up to 4–5 days, making sure glazed ones are fully set first.
To freeze, I arrange cooled cookies on a tray until firm, then stack in freezer-safe bags or containers for up to 3 months. I thaw at room temperature before serving.

FAQs

What’s the best way to get chewy cookies?

I achieve chewiness by using a combination of brown sugar and maple syrup, chilling the dough, and avoiding overbaking—cookies should look just set around the edges and still soft in the center.

Do I need to blot the pumpkin puree?

Yes—I blot it with paper towels or a clean cloth to remove excess moisture. That helps prevent cookies from turning too cakey and improves their texture.

Can I use regular syrup instead of pure maple syrup?

Pure maple syrup gives the best flavor, but you can use pancake syrup if necessary, though the taste won’t be as rich or authentic.

Is the glaze necessary?

No—the cookies are delicious plain. The glaze adds sweetness and maple accent—if I skip it, I enjoy the cookies straight or press them gently to flatten slightly before baking for a soft finish.

Can these cookies be made gluten-free?

Yes, substituting a 1:1 gluten-free flour blend typically works—texture may vary. I’d also reduce stirring to avoid overmixing and keep them tender.

Conclusion

I love baking these Maple Pumpkin Cookies for their seasonal warmth, soft texture, and rich maple flavor. Whether they’re glazed or plain, they pair wonderfully with a cup of coffee or tea. When I make them, I enjoy the comforting aroma and the perfect pumpkin-maple bite in every cookie.

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