These Chewy Maple Pumpkin Cookies are the perfect blend of cozy flavors and irresistible texture. Soft, chewy, and subtly spiced, they’re infused with the warmth of maple and the richness of pumpkin. The dough chills for just 90 minutes, ensuring each cookie bakes up thick and tender. In under two hours, you’ll have a batch of treats that feel like a hug in every bite.
With a prep time of 20 minutes and a bake time of 18 minutes, these cookies are surprisingly simple to make. The maple glaze adds a glossy sweetness, while the pumpkin keeps them moist and decadent. Perfect for fall or anytime you need a comforting treat, they’re sure to become a favorite.
Ingredients for Chewy Maple Pumpkin Cookies
- Cookie Dough:
- 1 cup (8 oz/225 g) butter, melted (I used O Organics®)
- 1 ½ cups (9 oz/255 g) dark brown sugar (I used O Organics®)
- 1 large egg, at room temperature (I used O Organics®)
- ⅓ cup (2 ½ oz/71 g) pumpkin puree (I used O Organics®)
- 3 tablespoons pure maple syrup (I used O Organics®)
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour (I used O Organics®)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- Cinnamon Coating:
- 4 tablespoons dark brown sugar (I used O Organics®)
- 1 teaspoon cinnamon (I used O Organics®)
Step-by-Step Instructions
- Make the Cookie Dough: In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.
- Whisk in the egg, pumpkin puree, maple syrup, and vanilla extract until fully combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Chill the dough in the refrigerator for at least 90 minutes to firm up. (It can be stored in the fridge for up to 3 days.)
- Make the Cinnamon Coating: In a small bowl, mix the dark brown sugar and cinnamon. Set aside.
- Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
- Using a ¼ cup measure, scoop out roughly 15 balls of dough (about 2 oz/57 g each). Shape into balls with your hands.
- Toss each dough ball in the cinnamon sugar mixture until fully coated.
- Place the coated dough balls onto the baking trays, spacing them about 4 inches apart.
- Bake for 16 to 18 minutes, or until the edges are browned and the centers look puffed and slightly underdone. (Bake one tray at a time for best results.)
- Immediately after baking, bang the pan on a firm counter to create a crinkle texture on the cookies.
- Let the cookies rest on the baking sheet for 2 minutes, then transfer them to a cooling rack.
- Repeat with the remaining dough. Enjoy fresh or store in an airtight container at room temperature for up to 2 days.
Storage and Reheating Tips
Store your Chewy Maple Pumpkin Cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes to restore their chewy texture.
Recipe Variations to Try
Switch things up by adding ½ cup of chopped pecans or walnuts to the dough for a crunchy twist. For a chocolatey version, fold in ½ cup of white or dark chocolate chips. If you’re feeling adventurous, drizzle the baked cookies with a simple glaze made from powdered sugar and maple syrup for extra sweetness.
Time-Saving Hacks
If you’re short on time, skip the dough chilling step by using a cookie scoop to portion the dough directly onto the baking sheet. The cookies will spread a bit more but will still be delicious. Alternatively, prepare the dough ahead of time and chill it overnight, so it’s ready to bake when you are.
Equipment Guidance for Perfect Cookies
For evenly baked cookies, use a light-colored baking sheet lined with parchment paper to prevent over-browning. A ¼ cup measure or cookie scoop ensures consistent cookie sizes, while a cooling rack helps maintain their chewy texture by allowing air to circulate.
Common Questions Answered
Can I use fresh pumpkin instead of puree? Yes, but make sure it’s cooked and blended smooth to match the consistency of canned puree. Why bang the pan after baking? This creates a crinkled top and helps the cookies settle into their signature chewy texture. Don’t skip this step for the best results!
Chewy Maple Pumpkin Cookies
Ingredients
Cookie Dough
- 1 cup butter, melted (I used O Organics®)
- 1 ½ cups dark brown sugar (I used O Organics®)
- 1 large egg at room temperature (I used O Organics®)
- ⅓ cup pumpkin puree (I used O Organics®)
- 3 tablespoons pure maple syrup (I used O Organics®)
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour (I used O Organics®)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
Cinnamon Coating
- 4 tablespoons dark brown sugar (I used O Organics®)
- 1 teaspoon cinnamon (I used O Organics®)
Instructions
- In a large mixing bowl, whisk together the melted butter and brown sugar.
- Whisk in the egg, pumpkin, maple syrup, and vanilla until smooth.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Add the dry ingredients to the wet and stir to combine the dough. The dough will be soft, so chill the dough for a minimum of 90 minutes to firm up. (It can be held in the fridge for up to 3 days)
- To Make the Cinnamon Coating In a small bowl, mix the coating ingredients. Set aside.
- Pre-heat the oven to 350°F (180°C) and line 2 baking trays with parchment.
- Using a ¼ cup measure, scoop out roughly 15 balls of dough (about 2 oz/57 g). Shape into balls in your hand before tossing them into the cinnamon sugar mixture until coated.
- Place onto the baking tray, spaced about 4 inches apart from each other.
- Bake for 16 to 18 minutes or until the edges have browned, and the center looks puffed and slightly underdone. I like to bake off just one tray at a time.
- Once baked and still hot, bang the pan on a firm counter to create a crinkle texture on top of your cookie.
- Allow them to rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack.
- Continue to bake the rest of the cookie dough.
- Enjoy the cookies fresh and store any leftovers in an airtight container at room temperature for up to 2 days.
