🎉 Introduction
Fall is the season of cozy flavors—pumpkin, warm spices, and maple syrup. These Chewy Maple Pumpkin Cookies capture all of that comfort in one soft, spiced, and perfectly chewy bite. With pumpkin purée for moisture, a blend of pumpkin (or chai) spice for warmth, and a drizzle of maple syrup sweetness, they’re the ultimate seasonal cookie.
Unlike cakey pumpkin cookies, this recipe uses just the right balance of pumpkin and butter to ensure a chewy, bakery-style texture. Whether you’re baking for a holiday gathering, a cozy afternoon treat, or your fall dessert table, these cookies are bound to become a seasonal favorite.
🧰 Equipment Needed
- Mixing bowls (large & medium)
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
🛒 Ingredients
- ½ cup canned pumpkin
- 1 large egg yolk
- 1 cup unsalted European-style butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup pure maple syrup
- 2 tsp vanilla extract
- ½ tsp maple extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- 2 ½ tsp pumpkin spice or chai spice blend
- ½ tsp salt
👩🍳 Directions
Step 1: Prep the oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Step 2: Cream butter & sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add wet ingredients
Mix in pumpkin, egg yolk, maple syrup, vanilla, and maple extract until smooth.
Step 4: Mix dry ingredients
In a medium bowl, whisk flour, baking soda, pumpkin (or chai) spice, and salt. Slowly add to wet mixture, stirring until just combined.
Step 5: Scoop & bake
Scoop dough onto baking sheets (about 1 ½ tbsp per cookie), spacing 2 inches apart. Bake 10–12 minutes, until edges are set but centers are slightly soft.
Step 6: Cool
Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
🍽️ Servings & Timing
- Servings: ~24 cookies
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: ~27 minutes
🧊 Storage & Reheating
- Room Temperature: Store in an airtight container up to 4 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Freeze baked cookies up to 2 months.
- Reheating: Microwave 10 seconds for a fresh, chewy bite.
🥄 Variations
- Maple Glaze: Drizzle with powdered sugar, maple syrup, and milk glaze.
- Nutty Pumpkin Cookies: Fold in chopped pecans or walnuts.
- Extra Spiced: Add ginger and nutmeg for more warmth.
- Chocolate Twist: Stir in white or dark chocolate chips.
- Sandwich Cookies: Fill two cookies with maple cream cheese frosting.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Do I need to chill the dough?
Not required, but 30 minutes makes thicker cookies.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-drained to avoid excess moisture.
Why just the egg yolk?
It gives richness without making the cookies cakey.
Can I make these ahead?
Yes, dough can be refrigerated overnight.
Do they taste strongly of maple?
Yes—the combo of syrup + extract enhances the flavor.
Can I skip the maple extract?
Yes, but flavor will be slightly milder.
What’s the texture like?
Soft, chewy centers with slightly crisp edges.
Can I double the recipe?
Yes, it scales perfectly.
Are they too sweet?
No, the pumpkin and spices balance the sweetness.
Do kids enjoy these?
Absolutely—they’re cozy, chewy, and sweet!
🏁 Conclusion
These Chewy Maple Pumpkin Cookies bring together the best fall flavors in one bite—warm spice, rich pumpkin, and sweet maple. Soft, chewy, and cozy, they’re perfect for holiday trays, fall gatherings, or simply treating yourself with a seasonal snack.
Bake a batch, and you’ll see why they’re the ultimate fall treat!
Chewy Maple Pumpkin Cookies: The Ultimate Fall Treat
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin, egg yolk, maple syrup, vanilla, and maple extract until smooth.
- In a medium bowl, whisk flour, baking soda, pumpkin (or chai) spice, and salt. Slowly add to wet mixture, stirring until just combined.
- Scoop dough onto baking sheets (about 1 ½ tbsp per cookie), spacing 2 inches apart. Bake 10–12 minutes, until edges are set but centers are slightly soft.
- Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Not required, but 30 minutes makes thicker cookies. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s well-drained to avoid excess moisture. Why just the egg yolk?
It gives richness without making the cookies cakey. Can I make these ahead?
Yes, dough can be refrigerated overnight. Do they taste strongly of maple?
Yes—the combo of syrup + extract enhances the flavor. Can I skip the maple extract?
Yes, but flavor will be slightly milder. What’s the texture like?
Soft, chewy centers with slightly crisp edges. Can I double the recipe?
Yes, it scales perfectly. Are they too sweet?
No, the pumpkin and spices balance the sweetness. Do kids enjoy these?
Absolutely—they’re cozy, chewy, and sweet! 🏁 Conclusion These Chewy Maple Pumpkin Cookies bring together the best fall flavors in one bite—warm spice, rich pumpkin, and sweet maple. Soft, chewy, and cozy, they’re perfect for holiday trays, fall gatherings, or simply treating yourself with a seasonal snack. Bake a batch, and you’ll see why they’re the ultimate fall treat!
