Go Back
–+ servings
Chewy Maple Pumpkin Cookies

Irresistibly Chewy Maple Pumpkin Cookies for Cozy Days

Delight in Chewy Maple Pumpkin Cookies, rich with maple and pumpkin flavors—perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter, softened Substitution: Can use margarine for a dairy-free option.
  • 1.5 cups Granulated Sugar Optional to reduce slightly for less sweetness.
  • 1 cup Light Brown Sugar, packed
  • 2 large Eggs Substitution: Flax eggs for a vegan option.
  • 1 teaspoon Vanilla Extract
  • 1 cup Pumpkin Puree not pumpkin pie filling
  • 3.5 cups All-Purpose Flour Alternative: Whole wheat flour for a healthier profile.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 0.5 teaspoon Salt
  • 1 cup Maple Syrup
Optional Add-Ins
  • 0.5 cup Chopped Pecans or Walnuts Introduces crunch and nuttiness.
  • Coarse Sugar For sprinkling on top.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Cream together unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  2. Add eggs one at a time and mix well, then incorporate vanilla extract.
  3. Mix in pumpkin puree until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually combine dry ingredients with wet ingredients on low speed.
  6. Stir in maple syrup until fully mixed.
  7. If using, fold in chopped nuts.
  8. Cover dough and refrigerate for at least 2 hours or overnight.
  9. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  10. Drop rounded portions of dough onto prepared sheets and bake for 10-12 minutes.
  11. Sprinkle with coarse sugar if desired before baking.
  12. Allow cookies to cool on baking sheets for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 10mgIron: 0.5mg

Notes

Refrigerate dough for at least 2 hours for best results. Use the spoon-and-level method for measuring flour.

Tried this recipe?

Let us know how it was!