Why You’ll Love This Recipe

I love this recipe because it’s so simple to make yet produces bakery-quality cookies every time. The pumpkin puree keeps them incredibly soft, while the maple syrup adds a unique warmth that pairs beautifully with cinnamon and nutmeg. I also appreciate how versatile these cookies are — they fit perfectly on a dessert table, make lovely edible gifts, and freeze wonderfully for later. Plus, the dough is easy to prepare and comes together in minutes, making this one of my go-to fall bakes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by whisking together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl to combine the dry ingredients.

2. In a separate large bowl, I whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.

3. Next, I add the pumpkin puree, maple syrup, vanilla extract, and egg yolk, mixing until everything is well incorporated.

4. I gradually stir the dry ingredients into the wet mixture just until combined — I’m careful not to overmix so the cookies stay tender.

5. I cover the dough and let it chill in the refrigerator for about 30 minutes to firm up and help prevent spreading during baking.

6. Once chilled, I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

7. I scoop about 1½ tablespoons of dough per cookie, placing each ball two inches apart on the prepared sheets.

8. I bake the cookies for 10–12 minutes, just until the edges are lightly golden but the centers still look soft.

9. I let the cookies cool for five minutes on the baking sheet before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. It takes around 15 minutes to prepare the dough, 30 minutes to chill it, and 12 minutes to bake, for a total time of about 1 hour. I find this timing perfect for making a quick yet impressive batch of cookies on a cool fall day.

Variations

When I want to change things up, I like adding a handful of white chocolate chips or chopped pecans to the dough for extra texture. A drizzle of maple glaze or cream cheese frosting on top turns these cookies into a more decadent dessert. If I prefer a stronger spice flavor, I sometimes add a pinch of ginger or cloves. For a healthier twist, I swap half the butter for applesauce — the cookies stay soft but slightly lighter.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to five days, and they stay perfectly soft. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to two months. When I’m ready to enjoy them, I thaw at room temperature or warm them briefly in the microwave for that just-baked feel again.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, I always use pure pumpkin puree because pumpkin pie filling already contains sugar and spices that would alter the flavor and texture.

Why do I need to chill the dough?

Chilling helps the cookies keep their shape and enhances their chewy texture.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and refrigerate it until I’m ready to bake.

Can I use salted butter?

Yes, but I reduce the added salt slightly to balance the flavor.

How can I make these cookies crispier?

I bake them for one to two minutes longer to get slightly crisp edges.

Do these cookies spread much while baking?

Not too much — chilling the dough keeps them thick and soft in the center.

Can I add chocolate chips?

Absolutely, white or dark chocolate chips taste great with pumpkin and maple.

What’s the best way to measure flour?

I spoon flour into the measuring cup and level it off to avoid packing too much in, which keeps the cookies soft.

How do I prevent cookies from drying out?

I store them in an airtight container with a small piece of bread to keep them moist.

Can I double the recipe?

Yes, I double the ingredients easily when I need a big batch for parties or gifts.

Conclusion

These Pumpkin Maple Cookies capture the essence of fall in every chewy, spiced bite. I love how simple they are to make, yet they never fail to impress friends and family. The balance of pumpkin, maple, and warm spices creates a cookie that feels both nostalgic and unique. Whenever I bake a batch, my kitchen fills with the cozy aroma of autumn — and that’s something I can never resist.