If you’re anything like me and love the cozy flavors of autumn baked into every bite, then this Chewy Maple Pumpkin Cookies Recipe will quickly become one of your go-to treats. These cookies blend the rich warmth of pumpkin and spices with the natural sweetness of pure maple syrup, creating a tender, chewy texture that feels like a comforting hug on a chilly day. Whether you’re baking for family, friends, or just yourself, these cookies strike the perfect balance of flavor and softness, making each bite utterly irresistible.
Ingredients You’ll Need
What’s truly wonderful about this Chewy Maple Pumpkin Cookies Recipe is how the ingredients are both simple and thoughtfully chosen to contribute layers of flavor and texture. Each one plays a vital role, from the buttery richness to the fragrant spices, to the natural sweetness of maple syrup that makes these cookies stand out.
- Unsalted butter (1 cup, softened): Provides a creamy base that keeps the cookies tender and chewy.
- Pure maple syrup (1/2 cup): Adds natural sweetness and a subtle, deep maple flavor that complements the pumpkin perfectly.
- Brown sugar (1 cup, packed): Adds moisture and a slight caramel note that enhances chewiness.
- Pumpkin puree (1 cup): The star ingredient that lends moisture, color, and that unmistakable fall flavor.
- Large egg (1): Binds the dough together and contributes to the soft texture.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the flavors beautifully.
- All-purpose flour (3 1/2 cups): The structure of the cookie, providing the right amount of chewiness.
- Baking soda (2 teaspoons): Helps the cookies rise to the perfect lightness.
- Salt (1/2 teaspoon): Enhances all the sweet and savory notes in the cookies.
- Ground cinnamon (1 teaspoon): Gives classic warm spice flavor that’s essential in pumpkin treats.
- Ground nutmeg (1/2 teaspoon): Adds a subtle nutty spice that deepens the flavor profile.
- Ground ginger (1/2 teaspoon): Provides a gentle zip of spice for extra complexity.
How to Make Chewy Maple Pumpkin Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure an even bake. This simple step sets you up for perfectly cooked cookies with no cleanup headaches.
Step 2: Cream Butter, Maple Syrup, and Brown Sugar
In a large bowl, beat the softened butter together with the pure maple syrup and packed brown sugar until the mixture is light and fluffy. This creates the sweet, silky base that will infuse every cookie with delightful chewiness and deep maple undertones.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, add the pumpkin puree, egg, and vanilla extract into your buttery mixture. Mix well until everything is fully combined and smooth. This step introduces moisture and the signature pumpkin flavor that makes these cookies special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking ensures that the spices are evenly distributed, so every cookie has that perfect burst of warming flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture. Stir just until combined; overmixing can make the cookies tough. Your dough should be soft but manageable, ready for scooping.
Step 6: Scoop and Shape Dough
Using a tablespoon or small cookie scoop, portion the dough into balls and place them on your prepared baking sheet. Leave enough room between each cookie so they don’t stick together as they spread slightly during baking.
Step 7: Bake to Golden Perfection
Bake for 10 to 12 minutes, keeping an eye on the edges—they should turn lightly golden while the centers remain soft. This is the key to that coveted “chewy” texture that makes this recipe unforgettable.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Watching these cookies set is the moment before you get to savor all their maple pumpkin goodness.
How to Serve Chewy Maple Pumpkin Cookies Recipe
Garnishes
To elevate your Chewy Maple Pumpkin Cookies Recipe, consider sprinkling the tops with a pinch of coarse sugar before baking for a delicate crunch. You can also drizzle them lightly with maple glaze or a dusting of powdered sugar for a festive finish.
Side Dishes
Pair these cookies perfectly with a warm cup of chai tea, pumpkin spice latte, or a glass of cold milk to balance the sweetness. They also make a fantastic afternoon snack alongside a fresh fruit platter or whipped cream for dipping.
Creative Ways to Present
For gifting or special occasions, sandwich two cookies with cream cheese frosting or spiced buttercream for a delightful twist. You can also arrange them on a festive fall-themed platter with colorful leaves and mini pumpkins to impress guests.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chewy Maple Pumpkin Cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, as cookies tend to harden when exposed to air.
Freezing
You can freeze the cookie dough balls by placing them on a baking sheet, flash freezing, then transferring to a freezer-safe bag. Bake them straight from frozen, adding a couple of extra minutes to the baking time. Alternatively, freeze baked cookies in an airtight container for up to 3 months.
Reheating
To freshen up chilled or frozen cookies, pop them in the microwave for 10-15 seconds or warm them briefly in a low oven. This revives their chewy texture and releases those comforting pumpkin spices.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes! Canned pumpkin puree works perfectly here and is actually the most convenient option, as it offers consistent moisture and flavor.
What if I don’t have maple syrup? Can I substitute it?
While maple syrup is key for the authentic flavor in this Chewy Maple Pumpkin Cookies Recipe, you can substitute with honey or corn syrup, but the cookies may lose some of their signature maple taste.
How do I keep my cookies chewy and not cakey?
Pay close attention to mixing just until combined and baking for no more than 12 minutes. Overbaking or overmixing will create a cakier texture instead of chewy.
Can these cookies be made gluten-free?
Yes, you can substitute regular flour with a gluten-free all-purpose blend, but make sure it contains xanthan gum or a similar binder to maintain the right texture.
Are these cookies suitable for meal prep or lunches?
Absolutely! They hold up well in an airtight container and are a delicious, energizing treat to pack for school or work lunches.
Final Thoughts
Nothing beats the comforting, warm flavors tucked inside this Chewy Maple Pumpkin Cookies Recipe. Each cookie is a perfect marriage of pumpkin spice and maple sweetness with a chewy texture that feels like pure bliss. I encourage you to give this recipe a try soon—you’ll be amazed how easy it is to bring a little autumn magic into your kitchen and share that love with everyone around your table.
Print
Chewy Maple Pumpkin Cookies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 12m
- Total Time: 0h 27m
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy maple pumpkin cookies blend the rich flavors of pumpkin and warm spices with the natural sweetness of pure maple syrup. Soft and tender with a lightly golden edge, these cookies are perfect for autumn treats or anytime you want a comforting spiced dessert.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat the softened butter, pure maple syrup, and brown sugar together until the mixture is light and fluffy, providing a creamy base.
- Add Pumpkin & Egg: Incorporate the pumpkin puree, egg, and vanilla extract into the butter mixture, mixing thoroughly until all ingredients are well combined for a smooth batter.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the spices and leavening agent.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep cookies tender.
- Form Cookies: Using a tablespoon, scoop out portions of dough and roll them into balls. Place them spaced apart on the prepared baking sheet to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges become lightly golden. The centers may look soft but will firm up while cooling.
- Cool Down: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the dough as this can result in tougher cookies.
- Make sure to use pure maple syrup for authentic flavor and sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra texture, consider adding 1/2 cup chopped nuts or chocolate chips.
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling.
