Soft Maple Pumpkin Cookies are a delightful treat that blends the cozy flavors of pumpkin with the sweet, warm touch of maple syrup. These cookies are soft and tender, with a lightly spiced profile that feels like fall in every bite. The pumpkin keeps them moist, while the maple adds a gentle sweetness that isn’t too overpowering.
I love making these cookies when the weather turns cooler because they fill the kitchen with such a comforting aroma. One tip I’ve found helpful is to not overbake them — I like to take them out just when the edges start to set so they stay soft and chewy. It’s that perfect texture that makes these cookies stand out from the usual ones you find.
These cookies are wonderful on their own, but I also enjoy pairing them with a hot cup of tea or coffee for a cozy snack. They’re great for sharing, too, whether it’s at a fall gathering or just a casual afternoon with friends. Whenever I bring these out, people always ask for the recipe because they’re just that good!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree adds moisture and a mild, earthy flavor. If you prefer fresh, roast and mash pumpkin but drain excess water to avoid soggy dough.
Maple Syrup: Maple syrup gives a unique sweetness and depth. You can substitute with honey or agave syrup, but the taste will be slightly different.
Spices: Cinnamon, ginger, nutmeg, and optional cloves bring warm fall flavors. You can adjust quantities or skip cloves if you like a lighter spice.
Butter and Sugar: Butter adds richness, and brown sugar helps keep cookies soft. You can use coconut oil for butter if you want a dairy-free version.
Glaze Ingredients: Powdered sugar mixed with maple syrup creates a smooth glaze. Use almond or soy milk for a dairy-free glaze.
How Can You Keep Cookies Soft and Moist?
The secret to soft pumpkin cookies lies in the wet ingredients and baking time:
- Mix wet ingredients gently—overmixing can cause tough cookies.
- Add pumpkin puree for moisture that keeps cookies tender.
- Bake just until edges are set and centers still look slightly soft.
- Let cookies rest a few minutes on the baking sheet before transferring to cool completely.
- The glaze goes on after cooling to avoid melting into the cookie, keeping texture soft.
Following these steps ensures your cookies stay soft and full of flavor, making them perfect for sharing or a comforting snack.
Equipment You’ll Need
- Baking sheets – sturdy, flat sheets help the cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – use one large bowl for wet ingredients and another for dry to keep things tidy.
- Electric mixer or whisk – makes blending the butter, sugars, and pumpkin smooth and quick.
- Cookie scoop or spoon – ensures even cookie sizes, so they bake evenly every time.
- Wire cooling rack – lets the cookies cool thoroughly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add ½ cup chopped toasted pecans or walnuts for a nice crunch and nutty flavor that pairs well with pumpkin.
- Mix in ½ cup chocolate chips for a sweet, melty contrast that’s always a crowd-pleaser.
- Swap some or all of the all-purpose flour with whole wheat flour for a nuttier taste and extra fiber.
- Try adding ½ teaspoon ground cardamom or allspice for a different spice profile that complements the warm cinnamon and ginger.
Soft Maple Pumpkin Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (240g) canned pumpkin puree
- 1 cup (200g) packed light brown sugar
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For the Maple Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. Including cooling and glazing time, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, beat the softened butter, brown sugar, and maple syrup together until creamy. Add in the egg, pumpkin puree, and vanilla extract, mixing until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
4. Make the Dough:
Gradually pour the dry ingredients into the wet mixture. Stir until just combined and no flour is visible; try not to overmix.
5. Scoop and Bake:
Using a cookie scoop or spoon, drop 2-tablespoon-sized portions of dough onto the baking sheets, leaving 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set but centers still look soft.
6. Cool:
Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
7. Prepare the Maple Glaze:
Whisk together powdered sugar, maple syrup, vanilla extract, and 1 tablespoon milk or cream in a small bowl. Add more milk or cream as needed to reach a drizzling consistency.
8. Glaze the Cookies:
Once cooled, drizzle or spread the glaze over the top of each cookie. Let the glaze set for 15-20 minutes before serving.
9. Serve and Store:
Enjoy your soft, flavorful maple pumpkin cookies fresh! Store leftovers in an airtight container for up to 5 days.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and mash fresh pumpkin, then drain any excess liquid before measuring. This helps keep the cookie dough from becoming too wet.
Can I Substitute the Maple Syrup?
You can swap maple syrup with honey or agave nectar, though it will slightly change the flavor. For the glaze, use equal parts sweetener and adjust milk to get the right consistency.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them without glaze and add fresh glaze after thawing.
Can I Make These Cookies Vegan?
Yes! Replace butter with a plant-based alternative, use a flax or chia egg instead of a regular egg, and substitute milk in the glaze with a non-dairy version.