Name: Maple Pumpkin Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup pumpkin puree (not pumpkin pie filling); 1/4 cup pure maple syrup; 1 cup powdered sugar; 2 tbsp pure maple syrup; 1-2 tbsp milk or cream; 1/2 tsp vanilla extract

Jump to Recipe

If you’re ready to fill your kitchen with the irresistible scents of fall, these Maple Pumpkin Cookies are exactly what you need. Each bite is a glorious blend of soft, pillowy pumpkin cookie and a delicate maple glaze that makes you feel like you’re wrapped in your favorite cozy sweater. Sweet maple syrup, warm autumn spices, and creamy pumpkin puree come together to create cookies that absolutely steal the show at any gathering—they’re the kind of treat you’ll want to bake again and again once you taste just how special they are.

Maple Pumpkin Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on a handful of simple, classic ingredients, each bringing its own magic to the flavor and texture of these Maple Pumpkin Cookies. Don’t skip a thing—every item on this list has a delicious reason to be there!

All-purpose flour: Provides the sturdy yet tender foundation for your cookies’ soft crumb.
Baking powder: Gives your cookies a gentle lift for a light, fluffy center.
Baking soda: Works with the acid in the pumpkin and other ingredients to help achieve the perfect rise.
Ground cinnamon: Lends those beloved, comforting fall notes.
Ground nutmeg: Offers a subtle warmth that deepens the autumn flavor.
Ground ginger: Adds a quiet zing and brightness to balance the sweetness.
Ground cloves: Brings an earthy spice that pairs beautifully with pumpkin.
Salt: Rounds out the flavors and keeps the sweetness in balance.
Unsalted butter (softened): Creates a silky, rich base for the cookie dough.
Granulated sugar: Adds classic sweetness and a hint of structure.
Brown sugar: Gives a lovely caramel-like depth and extra moisture.
Large egg: Binds everything together and helps with the cookies’ soft texture.
Vanilla extract: Rounds out all the flavors with a smooth, aromatic touch.
Pumpkin puree: The superstar for flavor, color, and that melt-in-your-mouth moistness.
Pure maple syrup: Infuses each cookie with natural, woodsy sweetness.
Powdered sugar: Forms the base of the creamy, crave-worthy glaze.
Milk or cream: Helps make the maple glaze dreamy and spreadable.

How to Make Maple Pumpkin Cookies

Step 1: Preheat and Prepare

First things first: set your oven to 350°F (175°C) and let it heat up while you gather your ingredients. Line two baking sheets with parchment or silicone mats. This small prep step ensures easy cleanup and prevents sticking, making your cookie experience smooth from start to finish!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures all your spices are evenly distributed, giving every bite a balanced burst of autumn flavor.

Step 3: Cream the Butter and Sugars

Grab a large mixing bowl. Use an electric mixer to cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy—about 2 to 3 minutes. This step is key for cookies that bake up soft and tender.

Step 4: Add the Wet Ingredients

Beat in the egg and vanilla extract until smoothly combined with your creamed butter mixture. Then stir in the pumpkin puree and pure maple syrup, mixing until your dough is beautifully orange and deliciously fragrant.

Step 5: Combine Wet and Dry Ingredients

Now, gradually add the dry ingredients to the wet. Mix on low speed, just until everything is combined—overmixing can make your cookies tough, so stop as soon as the streaks of flour disappear.

Step 6: Scoop and Bake

Using a cookie scoop or spoon, drop generous tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each. Bake for 12 to 15 minutes. Watch for cookies that are set at the edges and slightly puffed on top—they’ll finish cooking as they cool.

Step 7: Cool the Cookies

Let your cookies sit on the baking sheet for 5 minutes so they can firm up a bit, then transfer them to a wire rack to cool completely. Waiting is the hardest part, but it’s worth it!

How to Serve Maple Pumpkin Cookies

Garnishes

Dress up your Maple Pumpkin Cookies with a drizzle of maple glaze and a sprinkle of cinnamon or chopped toasted pecans. This finishing touch not only adds extra flavor but makes every cookie look like it came straight from a bakery display.

Side Dishes

These cookies are perfect with a steaming mug of spiced tea, a latte, or even chilled apple cider. For a festive spread, serve alongside fresh fruit or a dollop of whipped cream to balance the sweet, spiced flavors.

Creative Ways to Present

Show off your Maple Pumpkin Cookies by stacking them on a rustic wooden platter or arranging them in gift boxes lined with parchment. For extra wow factor, sandwich two cookies together with maple cream or use them as the ultimate topping for vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

To keep your Maple Pumpkin Cookies fresh and soft, store them in an airtight container at room temperature for up to 4 days. Place a piece of parchment paper between cookie layers to prevent sticking and keep the glaze looking perfect.

Freezing

You can absolutely freeze these cookies! Once cooled (and before glazing, if possible), arrange them in a single layer in a freezer-safe bag or container. They’ll stay delicious for up to 2 months. Thaw at room temperature before glazing and serving.

Reheating

If you like your cookies a little warm, pop them in a 300°F oven for 3 to 5 minutes. For just a touch of warmth, a short spin in the microwave works too—just be careful not to overdo it, or the glaze might melt right off.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

Stick with pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices that will throw off the balance and flavor of your Maple Pumpkin Cookies.

How do I know when the cookies are done baking?

The cookies are ready when their edges are set and the tops are slightly puffed. They may still look soft, but they’ll continue to firm up while cooling for perfectly tender cookies every time.

Can I make these cookies gluten-free?

Yes! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour to make gluten-free Maple Pumpkin Cookies—just make sure it contains xanthan gum for the best texture.

What’s the best way to drizzle the maple glaze?

Use a small spoon or a piping bag to control the glaze and create pretty patterns across each cookie. You can even dip the tops if you want a thicker layer of maple sweetness!

Are these cookies good for gifting?

Absolutely! Maple Pumpkin Cookies are perfect for holiday treat boxes or care packages. Wrap them individually or stack in cellophane bags, and include a little note with how to store them for best freshness.

Final Thoughts

I can’t wait for you to try these Maple Pumpkin Cookies for yourself! Every batch brings warm, cozy bakery flavors right into your home kitchen. Whether you bake them for a special occasion or just to celebrate the changing seasons, I guarantee these cookies will have everyone asking for your secret. Give them a try and see why Maple Pumpkin Cookies always disappear first!

Maple Pumpkin Cookies Recipe

★★★★★

5 from 17 reviews

Author: Lily
Total Time: 35 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the flavors of fall with these soft and chewy Maple Pumpkin Cookies. Made with pumpkin puree, warm spices, and a sweet maple glaze, these cookies are perfect for autumn gatherings or a cozy night in.

Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
Add the Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree and maple syrup until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop and Bake: Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly puffed.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American