Irresistible Pumpkin Maple Cookies for Fall Baking and Beyond Recipe
These irresistible pumpkin maple cookies capture the warm flavors of fall in every bite. Soft, spiced, and subtly sweetened with pure maple syrup, they are perfect for cozy afternoons or holiday gatherings.
Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) salt
- 2 teaspoons (5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) pure pumpkin puree
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk
Instructions
- Step 1: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
- Step 2: In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth and creamy. Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk, mixing until fully incorporated.
- Step 3: Gradually stir the dry ingredients into the wet ingredients just until combined. Avoid overmixing. Cover the dough and chill it in the refrigerator for 30 minutes.
- Step 4: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1½ tablespoon-sized balls and place them about 2 inches apart on the sheets.
- Step 5: Bake the cookies for 10 to 12 minutes, until the edges are lightly set but the centers remain soft.
- Step 6: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For added texture and flavor, mix in ½ cup of chopped pecans or walnuts before chilling the dough.
- If you prefer a stronger maple taste, drizzle a little extra maple syrup over the cookies right after baking.
- Replace pumpkin puree with sweet potato puree for a subtle twist.
- To keep cookies soft longer, store with a slice of bread in an airtight container.
Storage
Store cooled pumpkin maple cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls or baked cookies for up to 3 months. To reheat, warm baked cookies in a microwave for 10-15 seconds to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, pure canned pumpkin puree works perfectly and is a convenient option when fresh pumpkin isn’t available.
Why do the cookies need to chill before baking?
Chilling the dough helps the flavors meld, firms up the dough for easy scooping, and prevents the cookies from spreading too much during baking.
PrintIrresistible Pumpkin Maple Cookies for Fall Baking and Beyond Recipe
Delight in the cozy flavors of fall with these irresistible Pumpkin Maple Cookies, featuring a perfect blend of warm spices, creamy pumpkin puree, and rich maple syrup. Soft, chewy, and lightly spiced, these cookies are ideal for seasonal baking and sharing with family and friends.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) salt
- 2 teaspoons (5 g) ground cinnamon
- ½ teaspoon (1 g) ground nutmeg
Wet Ingredients
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) pure pumpkin puree
- ¼ cup (60 ml) pure maple syrup
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg yolk
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined to create the dry ingredient mixture.
- Mix wet ingredients: In a large bowl, whisk together melted unsalted butter, brown sugar, and granulated sugar until smooth and cohesive. Beat in the pure pumpkin puree, pure maple syrup, vanilla extract, and one large egg yolk until fully incorporated.
- Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to ensure the cookies stay tender. Cover the dough and chill it in the refrigerator for 30 minutes to firm up the dough for easier handling.
- Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into approximately 1½ tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the edges are set and the cookies are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes post-baking, then transfer them to a wire rack to cool completely. This prevents overbaking and ensures the perfect chewy texture.
Notes
- For even softer cookies, slightly underbake and allow them to set on the baking sheet.
- Ensure the pumpkin puree is pure and not pie filling, which contains added spices and sugar.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optionally, add ½ cup chopped nuts or chocolate chips to the dough for variety.
Keywords: Pumpkin cookies, Maple syrup cookies, Fall baking, Pumpkin spice cookies, Chewy pumpkin cookies
