Fall baking doesn’t get much better than this! 🍁 These Maple Pumpkin Cookies combine two of the season’s most iconic flavors—pumpkin and maple—into soft, melt-in-your-mouth treats that are perfect for cozy days. They’re spiced with warm autumn spices and topped with a maple glaze that adds the perfect touch of sweetness. Whether you’re making them for a family get-together or just because (I won’t judge!), these cookies are sure to become a new fall favorite.
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Why You’ll Love These Cookies
- Incredible Flavor: The pumpkin and maple pair beautifully, giving you the taste of fall in every bite.
- Soft and Chewy: These cookies have the perfect texture—soft, tender, and just the right amount of chew.
- Easy to Make: Simple ingredients and no complicated techniques make these cookies a breeze to bake.
- Maple Glaze: The maple glaze adds an extra layer of flavor and sweetness that takes these cookies to the next level!
The Taste of Maple Pumpkin Cookies
These cookies taste like pure fall comfort. The pumpkin gives them a rich, moist texture, while the maple syrup adds warmth and sweetness without being overpowering. The blend of cinnamon, nutmeg, and ginger gives that cozy spice flavor we all love. Then there’s the maple glaze—sweet, smooth, and a perfect complement to the spices and pumpkin.
Benefits of This Recipe
- Quick to Make: You can whip these cookies up in about 30 minutes.
- Seasonal Perfection: Ideal for fall baking, whether you’re making them for Thanksgiving or a cozy weekend treat.
- Make-Ahead Friendly: You can make the dough ahead of time and bake the cookies when you’re ready.
- Crowd-Pleaser: Pumpkin lovers and cookie fans alike will go crazy for these!
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup
For the maple glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
Necessary Tools
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredient Additions and Substitutions
- Add nuts: Stir in 1/2 cup of chopped pecans or walnuts for extra crunch.
- Try chocolate chips: Add 1/2 cup of chocolate chips for a pumpkin-chocolate combo.
- Use coconut oil: Replace the butter with coconut oil for a dairy-free option.
- Substitute honey: If you don’t have maple syrup, you can use honey in both the cookie dough and glaze.
How to Make Maple Pumpkin Cookies
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
4. Add the Wet Ingredients
Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree and maple syrup until smooth.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Scoop and Bake
Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly puffed.
7. Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
Making the Maple Glaze
1. Prepare the Glaze
In a small bowl, whisk together the powdered sugar, maple syrup, milk (or cream), and vanilla extract until smooth. The glaze should be thick but pourable—add more milk if needed.
2. Glaze the Cookies
Once the cookies are completely cool, drizzle or spread the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.
What to Serve with Maple Pumpkin Cookies
These cookies are delicious on their own, but they pair wonderfully with a few fall-inspired beverages:
- Hot Apple Cider: The warm spices in the cookies complement a cup of spiced cider.
- Pumpkin Spice Latte: Double up on the pumpkin flavor!
- Chai Tea: The bold spices of chai are a perfect match for these sweet, spiced cookies.
Tips for Making the Best Maple Pumpkin Cookies
- Use Pure Maple Syrup: For the best flavor, make sure to use real maple syrup, not pancake syrup.
- Chill the Dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
- Don’t Overbake: These cookies should stay soft and moist, so pull them out when the edges are set but the centers are still soft.
- Glaze Cool Cookies: Make sure your cookies are completely cool before adding the glaze to prevent it from melting.
Storage Instructions
- At Room Temperature: Store these cookies in an airtight container at room temperature for up to 3 days.
- In the Fridge: You can store the cookies (especially if glazed) in the fridge for up to 5 days. Bring them to room temperature before serving.
- In the Freezer: These cookies freeze well! Freeze unglazed cookies for up to 2 months. Thaw and glaze when ready to enjoy.
Frequently Asked Questions (FAQ)
Can I make the dough ahead of time?
Yes! You can make the dough and store it in the fridge for up to 2 days before baking. You can also freeze the dough balls and bake them directly from frozen—just add a minute or two to the baking time.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling has added spices and sweeteners, which will alter the taste and texture of the cookies. Stick with pure pumpkin puree.
Do I have to glaze the cookies?
Not at all! These cookies are delicious on their own, but the glaze adds an extra layer of sweetness and maple flavor that really enhances them.
Conclusion
These Maple Pumpkin Cookies are the perfect fall treat—soft, chewy, and packed with pumpkin spice goodness. The maple glaze takes them to the next level, making them irresistible for anyone who loves the flavors of autumn. Whether you’re baking these for a special occasion or just because, they’re sure to disappear quickly!
Have you tried this recipe? I’d love to know how they turned out! Leave a review below and don’t forget to share your photos on Pinterest so others can enjoy these cookies too! 🍁🎃
Nutritional Information (per cookie)
- Calories: 160
- Fat: 7g
- Carbs: 22g
- Protein: 2g
- Sugar: 13g
More Pumpkin Recipes to Try
If you loved these cookies, check out these other pumpkin-inspired treats:
- Pumpkin Cream Cheese Muffins
- Pumpkin Snickerdoodles
- Pumpkin Spice Bread
There’s always room for more pumpkin treats in your kitchen!
Maple Pumpkin Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in egg and vanilla extract until combined. Mix in pumpkin puree and maple syrup until smooth.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined.
- Scoop tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake 12–15 minutes, until edges are set and tops are slightly puffed.
- Cool cookies on sheet for 5 minutes, then transfer to wire rack to cool completely.
- In a small bowl, whisk powdered sugar, maple syrup, milk or cream, and vanilla until smooth. Adjust consistency as needed.
- Once cookies are fully cool, drizzle or spread glaze on top. Let set for 10 minutes before serving.
These cookies were tasty, but nothing like the cookies pictured at the top of this post. They were puffy/cakey like most things made with pumpkin not flat/chewy like the picture. Also there’s a maple drizzle, not a granulated sugar finish to them. Apparently what I wanted was gingerbread cookies like the photo seems to be. But they were yummy. Just not what I was apparently in the mood for.