Irresistible Pumpkin Maple Cookies for Cozy Fall Snacking Recipe

Introduction

These irresistible pumpkin maple cookies capture the cozy flavors of fall in every bite. Soft, spiced, and naturally sweetened with real maple syrup, they are perfect for snacking with a warm drink on a crisp autumn day.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, melted and cooled
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg yolk

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. Step 2: In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth.
3. Step 3: Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk to the sugar mixture. Stir to combine.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to form a thick, sticky dough.
5. Step 5: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape.
6. Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
7. Step 7: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10–12 minutes, until the edges are set but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a warmer spice profile, substitute pumpkin pie spice for the cinnamon and nutmeg.
• Use dark brown sugar for a richer, molasses flavor that complements the pumpkin.
• Add chopped nuts or chocolate chips for extra texture and sweetness.
• Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, to control sweetness and spices.
• Chilling the dough helps prevent spreading and keeps the cookies soft and thick.

Storage

Store these pumpkin maple cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. Reheat gently in a microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners which will alter the flavor and texture. Use pure pumpkin puree for the best results.

How do I make the cookies less cakey and more chewy?

To achieve chewier cookies, reduce the baking soda slightly and avoid overmixing the dough once the flour is added. Also, slightly underbake the cookies and allow them to finish setting on the baking sheet.

Irresistible Pumpkin Maple Cookies for Cozy Fall Snacking Recipe

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★★★★★

4.9 from 56 reviews

These Irresistible Pumpkin Maple Cookies are perfect for cozy fall snacking. Featuring a delightful blend of warm spices, real pumpkin puree, and natural maple syrup, these soft, moist cookies bring seasonal flavors to life. Crafted with a combination of brown and granulated sugars, and enriched with unsalted butter and egg yolk, they offer a balanced sweetness and tender texture that’s hard to resist.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup unsalted butter, melted and cooled
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 cup pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 large egg yolk

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set this mixture aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter with brown sugar and granulated sugar. Whisk thoroughly until the mixture is smooth and uniform. Then, add the pumpkin puree, maple syrup, vanilla extract, and egg yolk, mixing until everything is well incorporated.
3. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until all ingredients are combined. Avoid overmixing to maintain a tender texture, forming a thick and sticky cookie dough.
4. Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the dough firm up and ensures the cookies retain their shape during baking.
5. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
6. Scoop and Bake: Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are set but centers remain soft.
7. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for approximately 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving.

Notes

• For a deeper fall flavor, substitute ground cinnamon with pumpkin pie spice if preferred.
• Ensure pumpkin puree is 100% pure pumpkin with no added sugars or spices for best flavor control.
• Use dark brown sugar for richer, more molasses-like notes in your cookies.
• Chilling the dough is essential to control spread and improve texture.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen for up to 3 months; thaw at room temperature before serving.

Keywords: pumpkin cookies, maple cookies, fall recipes, cozy snacks, holiday cookies, pumpkin spice, autumn desserts