There’s something magical about fall that stirs up cravings for warm spices, cozy flavors, and the sweet scent of cookies baking in the oven. These chewy and soft maple pumpkin cookies are everything you want in an autumn treat. Think crisp golden edges, a soft center that melts in your mouth, and a maple glaze that ties it all together with rich, earthy sweetness. If you love the flavors of pumpkin pie but crave the texture of a real cookie, this recipe will win you over from the first bite.
Table of Contents
Why This is the Best Maple Pumpkin Cookie Recipe
The Perfect Texture
Most pumpkin cookies turn out cakey, more like muffin tops than real cookies. This recipe changes that. By balancing moisture and fat the right way, you get chewy edges and a soft, tender center. These maple pumpkin cookies keep their cookie identity while still celebrating all the flavors of fall.
Incredible Depth of Flavor
This isn’t your average cookie. The flavor starts with nutty brown butter and deep, rich dark brown sugar. Together, they bring out the earthy sweetness of pumpkin and the bold maple syrup. Every bite of these maple pumpkin cookies offers a warm, spiced flavor with just the right touch of caramel-like richness.
Foolproof and Easy to Follow
Whether you’re a first-time baker or a seasoned pro, you’ll love how clear and simple this recipe is. With step-by-step instructions, photos to guide you, and a video tutorial included, these maple pumpkin cookies come out right every time.
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The Secret to Perfect Texture: Chewy vs. Cakey Pumpkin Cookies
The Problem with Pumpkin
Pumpkin puree holds a lot of moisture. That’s great for quick breads but not for cookies. Too much moisture makes pumpkin cookies puff up and lose their chew. Instead of a soft center with crisp edges, you get a fluffy, muffin-like texture.
How to Guarantee a Chewy Cookie
Blot Your Pumpkin
This is the most important step. Spread the pumpkin puree on a paper towel and press gently to remove the excess water. Doing this helps the dough stay dense, so the cookies bake up with a chewy bite, not a cakey fluff.
Use Melted or Browned Butter
Skip the mixer. Creaming butter adds air into the dough, which leads to puffier cookies. Using melted or browned butter keeps the dough compact and delivers that chewy texture. Browned butter adds extra flavor too, giving these maple pumpkin cookies a nutty richness.
Choose Dark Brown Sugar
This sugar holds more molasses than the light version. That means more moisture and deeper flavor. It helps the cookies stay soft in the center and chewy around the edges while boosting the warm maple and pumpkin taste.
Ingredients Needed for Maple Pumpkin Cookies
For the Cookie Dough
- Unsalted butter, one cup, browned and slightly cooled
- Dark brown sugar, one and a half cups, packed tightly for maximum flavor
- Egg yolk from one large egg, at room temperature
- Pure maple syrup, three tablespoons for rich sweetness
- Vanilla extract, one teaspoon to round out the flavors
- Pumpkin puree, one-third cup, blotted to remove extra moisture
- All-purpose flour, two and one-fourth cups, measured correctly for best texture
- Baking soda, one teaspoon for spread and lift
- Baking powder, one-half teaspoon for slight rise
- Fine salt, one-half teaspoon to balance the sweetness
- Pumpkin pie spice, one and one-half teaspoons for classic fall warmth
- Ground cinnamon, one-half teaspoon to enhance the spice blend
For the Sugar Coating
- Brown sugar, two tablespoons for depth
- Granulated sugar, two tablespoons for light crispness
- Ground cinnamon, one teaspoon to create a sweet, spiced crust
How to Make Maple Pumpkin Cookies
- Start by browning the butter. Place one cup of unsalted butter in a saucepan over medium heat. Stir continuously until the butter foams and turns a deep amber color. The milk solids at the bottom should darken slightly and smell nutty.
- Pour the browned butter into a heat-safe measuring cup. Scrape in all the browned bits for maximum flavor. You should end up just short of one cup. Place it in the fridge for about twenty minutes. It should cool but not fully solidify.
- While the butter chills, preheat your oven to 350°F. Line a large baking sheet with parchment paper so the cookies release easily.
- In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- In a large bowl, combine the cooled brown butter and packed dark brown sugar. Whisk them together until the mixture looks like damp sand.
- Add the egg yolk, maple syrup, vanilla extract, and blotted pumpkin puree. Whisk again until smooth and fully blended.
- Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together gently. If the dough feels too loose and won’t hold its shape, chill it for fifteen minutes to firm up.
- In a small bowl, stir together the brown sugar, granulated sugar, and cinnamon for the coating.
- Use a large cookie scoop or a quarter-cup measuring cup to portion out the dough. Roll each portion in the cinnamon sugar mixture until fully coated.
- Place each dough ball on the baking sheet, spacing them about three inches apart. Bake four to five cookies at a time. Keep the remaining dough at room temperature between batches.
- Bake for twelve to fifteen minutes. The edges should be golden and set, while the center looks slightly underdone.
- Let the cookies rest on the sheet for two minutes before moving them to a cooling rack. Repeat with the rest of the dough.
- Once fully cooled, enjoy your chewy and soft maple pumpkin cookies.
Maple Pumpkin Cookies
Ingredients
Method
- Brown the butter in a saucepan over medium heat until it foams and turns amber with nutty aroma. Cool in fridge for 20 minutes.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a bowl.
- In a large bowl, whisk cooled brown butter and brown sugar until sandy. Add egg yolk, maple syrup, vanilla, and blotted pumpkin. Mix well.
- Fold dry ingredients into wet with a rubber spatula until just combined. Chill dough if too soft.
- Mix coating sugars and cinnamon in a small bowl.
- Portion dough with a cookie scoop or 1/4 cup. Roll in sugar coating and place on baking sheet with 3-inch spacing.
- Bake 12–15 minutes until edges are set and centers look slightly underdone. Cool on sheet for 2 minutes, then transfer to rack.
- Repeat with remaining dough. Serve when fully cooled.
Notes
Nutrition Facts (Per Serving)
Calories: 265 | Total Fat: 13g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 150mg | Total Carbohydrates: 35g | Dietary Fiber: 1g | Sugars: 22g | Protein: 2g Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.What You’ll Need
- Medium saucepan (for browning the butter)
- Mixing bowls (one large, one medium, one small)
- Whisk and rubber spatula
- Measuring cups and spoons
- Parchment paper
- Large baking sheet
- Cookie scoop or 1/4 cup measuring cup
- Cooling rack
- Paper towels (for blotting pumpkin puree)
Variations and Add-Ins for Maple Pumpkin Cookies
Maple Pecan Pumpkin Cookies
For a crunchy twist, stir in half a cup of chopped toasted pecans before scooping the dough. The toasted nuts add a rich, buttery contrast to the soft cookie base.
Pumpkin Chocolate Chip Cookies
Fold in one cup of semi-sweet or dark chocolate chips to create a cozy flavor mix. The chocolate adds a deeper sweetness that pairs perfectly with the pumpkin and maple notes.
Cream Cheese Frosting Alternative
If you prefer a tangy topping instead of a maple glaze, mix four ounces of softened cream cheese with two tablespoons of maple syrup and one cup of powdered sugar. Beat until smooth and spread over the cooled maple pumpkin cookies for a rich, creamy finish.
Expert Tips for Success with Maple Pumpkin Cookies
Don’t Skip the Blotting
Pumpkin puree contains a lot of moisture. Removing that excess water is the key to chewy cookies. Use paper towels to press out the liquid before mixing it in.
Chill the Dough When Needed
If your dough feels too soft or warm, a short chill in the fridge will help it hold shape. This step also allows the flavors to deepen, making the maple pumpkin cookies even better.
Use a Cookie Scoop
Consistent size means even baking. A scoop helps each cookie bake at the same rate, giving you perfect texture every time.
Don’t Overbake
These cookies should come out when the edges are set and the center looks slightly underdone. They will finish cooking on the sheet, staying soft and chewy without turning dry.
Frequently Asked Questions (FAQ)
Why are my cookies cakey instead of chewy?
Too much moisture is likely the cause. Make sure to blot the pumpkin puree thoroughly and avoid overmixing the dough.
Why did my cookies spread too much?
Warm dough or too much butter can lead to flat cookies. Let the browned butter cool and chill the dough if it feels too soft before baking.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that will throw off the balance. Stick with pure pumpkin puree for best results.
Do I have to brown the butter?
While it’s optional, browning the butter adds depth and a nutty richness that makes these maple pumpkin cookies stand out. It’s worth the extra step.
Can I make these cookies gluten-free or vegan?
Yes, use a 1-to-1 gluten-free flour blend and substitute the egg yolk with a flax egg. Choose plant-based butter for a fully vegan version. Texture may vary slightly but they will still taste amazing.
How to Store Maple Pumpkin Cookies
Room Temperature
Place cookies in an airtight container. They stay fresh and chewy for up to three days. Add a slice of bread inside the container to help maintain softness.
Refrigerator
If you need more time, store the cookies in a sealed container in the fridge for five to seven days. Let them come to room temperature before serving for the best texture.
Freezer
To freeze baked maple pumpkin cookies, arrange them in a single layer on a tray until solid, then stack in a freezer-safe bag. They keep well for up to three months.
For raw dough, portion and coat with sugar, then freeze the dough balls. When ready to bake, let them sit at room temperature while the oven preheats. Add one to two extra minutes to the baking time.
Medical Disclaimer
The information in this article is for informational purposes only. It is not intended to replace professional medical advice, diagnosis, or treatment. Always consult your doctor or a qualified health provider with any questions about a medical condition or dietary needs. Never ignore medical advice or delay seeking help because of something you read here.
Final Thoughts
These maple pumpkin cookies are everything a fall dessert should be. With a perfectly chewy center, crisp edges, and layers of flavor from brown butter and maple syrup, they deliver comfort and richness in every bite. This recipe is simple to follow, packed with expert tips, and easy to customize with your favorite mix-ins.
If you try these maple pumpkin cookies, leave a comment below and give them a star rating. Share your version on Pinterest or Facebook so others can enjoy them too.
What twist did you add to make this recipe your own? We’d love to hear about your favorite variation.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
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