Soft Maple Pumpkin Cookies
Soft Maple Pumpkin Cookies are a fall favorite that combine the gentle sweetness of maple syrup with the rich, warm flavor of pumpkin. These cookies are soft and tender, with…
Tip: save now, cook later.Soft Maple Pumpkin Cookies are a fall favorite that combine the gentle sweetness of maple syrup with the rich, warm flavor of pumpkin. These cookies are soft and tender, with a delicate hint of spice that reminds me of cozy autumn afternoons. The texture is just right—not too cakey, but perfectly soft to the bite.
I love baking these cookies when the weather starts to turn chilly because their maple flavor feels so comforting and natural. A little tip I’ve picked up: letting the dough chill for a bit really helps the flavors come together and keeps the cookies lovely and soft as they bake. Plus, the pumpkin keeps them moist and delicious.
These cookies are perfect on their own with a cup of tea or coffee, but I also enjoy packing a few for a weekend picnic or as an easy treat to share with friends. They’re a wonderful way to celebrate the season and bring a little warmth to any day. I always find that the simple combination of pumpkin and maple makes these cookies stand out in the best way.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for pure pumpkin flavor. You can swap in fresh cooked pumpkin if needed, just make sure it’s smooth and well drained.
Maple Syrup: Real maple syrup adds a lovely, natural sweetness and depth to the cookies and glaze. If you don’t have it, honey or agave syrup can work, but flavor will change slightly.
Butter: Unsalted butter is best so you control the salt level. For a dairy-free option, try coconut oil or plant-based butter, but your cookies might be a little denser.
Flour and Leaveners: All-purpose flour is standard here. You could swap half the flour with whole wheat for a nuttier taste. Baking soda and powder work together for a soft, tender cookie.
Pumpkin Pie Spice: This is key to adding warm spice notes. If you don’t have it on hand, make your own with cinnamon, nutmeg, ginger, and cloves.
Oats and Nuts (Optional): Oats add a nice chew and texture, and nuts add crunch. You can skip them or swap nuts for seeds like pumpkin or sunflower seeds for a nut-free version.
How Do You Get Soft, Moist Maple Pumpkin Cookies Every Time?
Softness is the star here, thanks to the pumpkin and maple syrup. Here’s what helps:
- Creaming Butter & Sugar: Beat butter, brown sugar, and maple syrup together until fluffy. This traps air, giving light texture.
- Don’t Overmix: When adding flour, mix just until combined. Overmixing develops gluten and makes cookies tough.
- Watch Baking Time: Bake 12-15 minutes until edges set but centers still soft. Cookies firm up as they cool.
- Cooling: Let cookies cool on the sheet for a few minutes before moving them. This helps them set without drying out.
- Chilling Dough (Optional): For better flavor and texture, chill dough for 30 minutes before baking. It also helps cookies keep their shape.
For the glaze, whisk ingredients until smooth but not too runny, so it sets nicely on your cookies without sliding off.
Equipment You’ll Need
- Baking sheet – a flat, rimmed tray lets your cookies bake evenly without spreading too much.
- Parchment paper – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – one for wet ingredients and another for dry keeps things simple and organized.
- Hand mixer or stand mixer – helps cream butter, sugar, and syrup smoothly for soft cookies.
- Measuring cups and spoons – accurate measuring keeps cookie texture just right.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
- Whisk or spoon – for mixing the dry ingredients and the glaze easily.
Flavor Variations & Add-Ins
- Add 1/2 cup white chocolate chips for a sweet, creamy contrast that pairs well with pumpkin.
- Stir in 1/2 cup dried cranberries or raisins for a chewy, tart bite to balance the sweet glaze.
- Swap half the pumpkin pie spice for ginger and cardamom for a spicier, warming twist.
- Mix in 1/2 cup shredded coconut and chopped pecans for extra texture and a nutty flavor boost.
Soft Maple Pumpkin Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2/3 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup rolled oats (optional for texture)
- 1/2 cup chopped nuts (e.g., pecans or walnuts), optional
For The Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and an additional 10 minutes for cooling and glazing. In total, plan for around 40 minutes to have delicious Soft Maple Pumpkin Cookies ready to enjoy.
Step-by-Step Instructions:
1. Prepare The Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking. In a large bowl, beat together the softened butter, brown sugar, and maple syrup until the mixture is smooth and fluffy. Then, add the egg and vanilla extract, mixing well, followed by the pumpkin puree until everything is well combined.
2. Mix Dry Ingredients & Combine:
In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice together. Gradually add this dry mix into the wet pumpkin mixture, stirring gently until just combined. If you like, fold in the rolled oats and chopped nuts for extra texture.
3. Bake & Cool:
Using a cookie scoop or spoon, drop rounded tablespoons of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 12-15 minutes until the edges look set and the tops spring back lightly when touched. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully.
4. Make The Maple Glaze & Finish:
While the cookies cool, prepare the glaze by whisking together powdered sugar, maple syrup, and a little milk or cream until smooth and pourable. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set before serving.
Enjoy these soft, moist maple pumpkin cookies as a cozy autumn treat — perfect with a warm cup of tea or coffee!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast or steam it until soft, then puree and drain any excess moisture. This ensures your cookies stay soft and not too wet.
How Should I Store Leftover Soft Maple Pumpkin Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies without glaze and thaw before glazing and serving.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. The texture might be slightly different but still delicious.
Is It Okay to Skip the Maple Glaze?
Definitely! The cookies are tasty on their own thanks to the maple syrup in the dough, but the glaze adds a lovely sweet finish if you have time to make it.
