Embrace the cozy vibes of autumn with Maple Pumpkin Cookies, a delightful blend of pumpkin puree and rich maple syrup in soft, chewy cookies. This Fall Cookie Treat is perfect for holiday gatherings, bake sales, or a sweet afternoon snack. Try this easy recipe on Food and Tips for autumn cookies that capture the essence of the season!
Why You’ll Love Maple Pumpkin Cookies
- Autumnal Bliss: Maple Pumpkin Cookies combine pumpkin and maple for a cozy easy recipe.
- Perfect Texture: Soft centers and crisp edges in these chewy cookies.
- Versatile: Add nuts, chocolate, or make bars for this fall cookie treat.
- Simple Ingredients: Uses pantry staples for this easy recipe.
- Crowd-Pleaser: Ideal for sharing as a delightful autumn cookies treat.
Ingredients for Maple Pumpkin Cookies
Here’s what you’ll need for these chewy cookies (makes ~24 cookies):
Dry Ingredients:
- 2 ½ cups (312 g) all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients:
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) pure pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
- ¼ cup (60 ml) pure maple syrup
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup semi-sweet chocolate chips
- ½ cup raisins
Equipment
- Large mixing bowl
- Medium bowl
- Whisk or hand mixer
- Spatula or wooden spoon
- Measuring cups and spoons
- Cookie scoop (optional)
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Ingredient Tips
- Pumpkin Puree: Use 100% pure pumpkin, not pie filling, for this fall cookie treat.
- Maple Syrup: Pure for authentic flavor in these autumn cookies.
- Butter: Melted for chewy texture in this easy recipe.
- Spices: Cinnamon, nutmeg, and ginger for warmth in these chewy cookies.
- Add-ins: Optional nuts or chips for variety in this fall cookie treat.
Directions for Maple Pumpkin Cookies
Let’s bake these cozy autumn cookies!
Mix Wet Ingredients
I whisk ¾ cup melted butter, ¾ cup brown sugar, and ¼ cup granulated sugar in a large bowl until smooth. I add ½ cup pumpkin puree, 1 egg yolk, 2 tsp vanilla, and ¼ cup maple syrup, mixing well for this easy recipe.
Combine Dry Ingredients
In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. I gradually add the dry mix to the wet, stirring until a thick dough forms. I fold in optional ½ cup walnuts, chocolate chips, or raisins for this fall cookie treat.
Chill Dough
I cover and chill the dough for 30 minutes to prevent spreading for these chewy cookies.
Scoop and Bake
I preheat the oven to 350°F (175°C). I scoop dough onto a lined baking sheet, spacing 2 inches apart, and bake for 10–12 minutes until edges are golden for this easy recipe.
Cool Cookies
I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack for this Maple Pumpkin Cookies treat.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: ~30 minutes (plus 30 minutes chilling)
- Servings: ~24 cookies (6–8 servings)
- Calories: ~150 kcal per cookie
- Macros per Cookie: 20g carbs, 2g protein, 7g fat
Variations for Maple Pumpkin Cookies
Try these twists on this fall cookie treat:
- Raisin Twist: Add ½ cup raisins and orange zest for zesty autumn cookies.
- Peanut Butter Swirl: Mix in 2 tbsp peanut butter and drizzle more on top for chewy cookies.
- Cookie Bars: Press dough into a 9×9-inch pan and bake for 22–25 minutes for this easy recipe.
- Chocolate Delight: Use white chocolate chips for a sweet fall cookie treat.
- Spiced Up: Add ¼ tsp cloves for extra warmth in these autumn cookies.
Serving Ideas:
- Pair with Food and Tips’ pumpkin spice latte for a cozy fall cookie treat.
- Serve with Food and Tips’ apple cider for a refreshing chewy cookies pairing.
- Enjoy with Food and Tips’ vanilla ice cream for a decadent easy recipe.
Storage
I store these chewy cookies in an airtight container at room temperature for up to 4 days or refrigerate for 7 days. I freeze unbaked dough balls or baked cookies for up to 2 months, adding 2–3 minutes to bake from frozen for this easy recipe.
Serving Tips
- Presentation: Serve Maple Pumpkin Cookies on a festive tray for a cozy fall cookie treat.
- Garnish: Dust with cinnamon sugar for extra flair in these autumn cookies.
- Pairing: Enjoy with Food and Tips’ hot cocoa for a warm chewy cookies experience.
- Portion Size: 2–3 cookies per person for a satisfying serving.
- Occasions: Perfect for fall gatherings, bake sales, or cozy nights.
FAQs About Maple Pumpkin Cookies
Here are answers to common questions about this fall cookie treat:
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for this easy recipe.
Can I make these vegan?
Use vegan butter and a flax egg instead of the egg yolk for these autumn cookies.
Can I reduce the sugar?
Cut sugar by ¼ cup for less sweetness in this fall cookie treat.
Can I skip maple syrup?
Swap with honey, but it alters the flavor of these chewy cookies.
Why chill the dough?
Chilling prevents spreading for perfect autumn cookies.
More Delicious Cookie Recipes You’ll Love
- Cookies for Halloween
- Homemade Samoas Cookies Recipe – Copycat Girl Scout Cookies
- Cookies for Autumnfor
Conclusion
Maple Pumpkin Cookies are soft, chewy cookies bursting with pumpkin and maple flavors. This easy recipe is a must for fall baking, delivering cozy autumn cookies that everyone will love!
Maple Pumpkin Cookies
Ingredients
Dry Ingredients:
- 2 ½ cups 312 g all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients:
- ¾ cup 170 g unsalted butter, melted and slightly cooled
- ¾ cup 150 g brown sugar
- ¼ cup 50 g granulated sugar
- ½ cup 120 g pure pumpkin puree
- 1 egg yolk
- 2 tsp vanilla extract
- ¼ cup 60 ml pure maple syrup
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup semi-sweet chocolate chips
- ½ cup raisins
Instructions
Mix Wet Ingredients
- I whisk ¾ cup melted butter, ¾ cup brown sugar, and ¼ cup granulated sugar in a large bowl until smooth. I add ½ cup pumpkin puree, 1 egg yolk, 2 tsp vanilla, and ¼ cup maple syrup, mixing well for this easy recipe.
Combine Dry Ingredients
- In a medium bowl, I whisk 2 ½ cups flour, 1 tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. I gradually add the dry mix to the wet, stirring until a thick dough forms. I fold in optional ½ cup walnuts, chocolate chips, or raisins for this fall cookie treat.
Chill Dough
- I cover and chill the dough for 30 minutes to prevent spreading for these chewy cookies.
Scoop and Bake
- I preheat the oven to 350°F (175°C). I scoop dough onto a lined baking sheet, spacing 2 inches apart, and bake for 10–12 minutes until edges are golden for this easy recipe.
Cool Cookies
- I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack for this Maple Pumpkin Cookies treat.
Notes
Did you Like This Recipe? Please Rate and Comment Below!
