Maple Pumpkin Cookies Recipe
Packed with the cozy flavors of autumn, Maple Pumpkin Cookies are a dream come true for anyone who loves pumpkin spice season. These irresistible cookies combine sweet maple syrup, earthy pumpkin, and warm spices for a treat that’s perfectly soft, cakey, and just the right amount of chewy. Finished with a delightful glaze (and endless possibilities for add-ins), Maple Pumpkin Cookies will win over both traditional cookie lovers and anyone craving something a little extra special.

Ingredients You’ll Need
Maple Pumpkin Cookies shine because of their simple, pantry-friendly ingredients that truly let the flavors pop. Every ingredient has a purpose: from rich pumpkin puree adding moisture, to the classic blend of cinnamon and nutmeg creating the unforgettable aroma of fall. Here’s what you’ll need—and why each matters:
- All-purpose flour: The backbone of the cookie, providing structure for that soft, cakey texture.
- Baking powder & baking soda: These work together to create a light, fluffy rise that keeps the cookies tender.
- Cinnamon, nutmeg, ginger, cloves: The essential spice blend infuses every bite with a warm, autumnal punch.
- Salt: Just a pinch heightens all the other flavors and keeps the sweetness in balance.
- Butter (or coconut oil): Gives the cookies richness and helps them stay moist. Coconut oil is a fantastic dairy-free swap.
- Granulated sugar: Adds sweetness and a light texture to the cookie base.
- Brown sugar: Brings moisture and a hint of caramel flavor.
- Egg: Binds the dough and provides extra tenderness.
- Vanilla extract: Rounds out the flavor profile with subtle sweetness.
- Pumpkin puree: Delivers that signature color, flavor, and wonderfully moist texture.
- Maple syrup (or honey): Infuses the cookies with rich, autumn-sweetness and melds beautifully with pumpkin.
- Add-ins (optional): Pecans, walnuts, or chocolate chips can be stirred in for crunch or indulgence—choose your own adventure!
How to Make Maple Pumpkin Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While the oven is warming, line two baking sheets with parchment paper or silicone baking mats. This simple step means your Maple Pumpkin Cookies will lift right off the pan without sticking, and they’ll have perfectly golden bottoms every time.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This combines all the leavening and spices into the flour, so every Maple Pumpkin Cookie comes out flavorful and uniformly spiced.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy—expect this to take 2 to 3 minutes with an electric mixer set to medium. Creaming is key for those tender, bakery-style cookies, as it lays the perfect foundation for mixing.
Step 4: Add the Wet Ingredients
Next, beat in the egg and vanilla extract, making sure everything is well incorporated. Now, add the pumpkin puree and maple syrup, beating until the mixture is smooth and gorgeously orange. The rich aroma at this stage will have you counting down the minutes until they’re ready!
Step 5: Combine Wet and Dry Ingredients
Slowly add in your pre-mixed dry ingredients, blending on low speed just until everything comes together. The trick is to mix until just combined—this keeps your Maple Pumpkin Cookies soft, tender, and cakey rather than tough. If you’re adding nuts or chocolate chips, fold them in gently now.
Step 6: Scoop and Bake
Using a cookie scoop or simple tablespoon, drop mounds of dough onto your prepared baking sheets, leaving a couple of inches between each cookie. Bake for 12 to 15 minutes, watching for set, slightly puffed tops and golden edges. The cookies will look soft but will continue to set as they rest.
Step 7: Cool the Cookies
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. Giving them this short rest lets them settle and ensures they hold their shape perfectly, making them ready for glazing, garnishing, or simply devouring as-is!
How to Serve Maple Pumpkin Cookies

Garnishes
The beauty of Maple Pumpkin Cookies is how beautifully they pair with a range of toppings. For extra flair, drizzle with a simple maple glaze, sprinkle on chopped toasted nuts, or dust lightly with cinnamon sugar just before serving. You can even dip half the cookie in melted white or dark chocolate for a showstopper finish.
Side Dishes
Since these cookies are full of classic fall flavors, try serving them alongside a mug of hot spiced apple cider, a frothy chai latte, or even a scoop of vanilla ice cream for dessert. The warmth of the cookies combined with your favorite cozy beverage is a match made in autumnal heaven.
Creative Ways to Present
For a sweet twist on presentation, stack a few Maple Pumpkin Cookies and tie them with baker’s twine as a wonderful edible gift. Arrange them on a rustic wooden board with seasonal fruits and cheeses for a festive dessert platter, or pack them into a decorative tin to surprise friends and family. These cookies add joy to any occasion, whether casual or celebratory!
Make Ahead and Storage
Storing Leftovers
To keep Maple Pumpkin Cookies fresh and tender, store them in an airtight container at room temperature for up to four days. If you’ve glazed them, place parchment paper between the layers to prevent sticking.
Freezing
These cookies freeze beautifully! Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll taste just as good for up to two months—perfect for baking ahead or unexpected guests.
Reheating
To revive that just-baked warmth, pop Maple Pumpkin Cookies in a 300°F oven for about five minutes, or give them a quick zap in the microwave for 10 to 15 seconds. They’ll be soft, fragrant, and ready to enjoy all over again.
FAQs
Can I use canned pumpkin pie mix instead of pumpkin puree?
It’s best to stick with plain pumpkin puree, since pumpkin pie mix is already sweetened and spiced, which can throw off the flavors and texture of your Maple Pumpkin Cookies. Pure pumpkin lets you control the spices and sweetness.
How can I make these cookies gluten-free?
Absolutely! Simply substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder is gluten-free as well, and your cookies should turn out deliciously soft and tender.
Do Maple Pumpkin Cookies need to be refrigerated?
These cookies are happiest at room temperature in a sealed container, but if your kitchen is particularly warm or humid (or if you use a perishable glaze), you can refrigerate them to extend freshness. Let them come to room temperature before serving for the best texture.
What kind of maple syrup should I use?
Use pure maple syrup, ideally grade A or grade B for a more pronounced maple flavor. Avoid pancake syrups with additives—pure maple syrup makes a world of difference and lets the flavor shine in your Maple Pumpkin Cookies.
Can I freeze the cookie dough instead of baked cookies?
Absolutely! Scoop the dough onto a parchment-lined sheet, freeze until solid, then transfer it to a freezer bag. When you’re ready to bake, just add an extra minute or two to the bake time—fresh cookies at a moment’s notice!
Final Thoughts
These Maple Pumpkin Cookies are everything cozy baking should be: simple, flavorful, and guaranteed to make your kitchen smell amazing. Whether you bake them for a celebration, a gift, or just to treat yourself, I hope you’ll love them as much as I do. Give these cookies a spot on your baking list and watch them disappear—happy baking, and enjoy every sweet, spiced bite!
Print
Maple Pumpkin Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious maple pumpkin cookies with warm spices and a hint of sweetness, perfect for fall gatherings or a cozy night in.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the Dry Ingredients: Combine flour, baking powder, baking soda, spices, and salt in a bowl.
- Cream the Butter and Sugars: Beat butter, granulated sugar, and brown sugar until fluffy.
- Add the Wet Ingredients: Mix in egg, vanilla, pumpkin puree, and maple syrup.
- Combine Wet and Dry Ingredients: Gradually mix dry ingredients into wet until just combined.
- Scoop and Bake: Drop dough onto baking sheets and bake for 12-15 minutes.
- Cool the Cookies: Let cool on baking sheet, then transfer to a rack to cool completely.
Notes
- Add nuts or chocolate chips for extra flavor.
- Store in an airtight container for up to 5 days.
- These cookies freeze well for future enjoyment.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: maple pumpkin cookies, fall baking, pumpkin recipes, dessert