When the leaves begin to change and that crisp autumn air rolls in, there’s nothing quite like the comforting aroma of freshly baked cookies filling the house. I still remember the first time I made chewy maple pumpkin cookies. It was a family gathering, and everyone was eager to try them. As soon as those cookies left the oven, their warm, inviting scent seemed to pull everyone to the kitchen. Watching my family enjoy those sweet, soft cookies filled with fall spices was such a joy. Each bite was a little piece of autumn bliss, and they quickly became a seasonal favorite in our household.
These chewy maple pumpkin cookies are the perfect treat to welcome the seasonal changes. With a lovely combination of pumpkin and warm spices, they’re not just delicious but also ridiculously easy to make. Whether you’re baking for a cozy get-together or just want a treat for yourself, these cookies will surely brighten your day.
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why make this recipe
Making chewy maple pumpkin cookies is a straightforward way to capture the essence of fall in your kitchen. They’re soft, delicious, and perfectly spiced, giving you that cozy feeling with every bite. Plus, they’re quick to whip up and make your home smell fantastic. Impress your friends and family with these delightful cookies—they’ll be asking for the recipe!
how to make Chewy Maple Pumpkin Cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon cinnamon (for coating)
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree and egg until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- In a small bowl, combine the granulated sugar and cinnamon for coating.
- Roll each dough ball in the sugar mixture and place on baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks.
tips to make Chewy Maple Pumpkin Cookies
- Make sure your butter is softened for easier mixing.
- Don’t overmix the dough; it should just come together.
- For extra flavor, you can add a touch of maple syrup to the dough for that sweet maple kick.
how to serve Chewy Maple Pumpkin Cookies
These cookies are perfect as they are, but if you want to elevate them, serve them warm with a drizzle of maple syrup or a scoop of vanilla ice cream. They also pair wonderfully with a hot cup of coffee or tea!
how to store Chewy Maple Pumpkin Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about a week. You can also freeze the baked cookies for up to three months; just pop them in the microwave for a few seconds when you’re ready to enjoy!
variation
Feel free to mix in some chocolate chips or nuts for added texture and flavor. You can also experiment with different spices, like clove or allspice, to create your own unique twist.
PrintChewy Maple Pumpkin Cookies
These chewy maple pumpkin cookies are loaded with warm spices and perfect for capturing the essence of fall.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for coating)
- 1 teaspoon cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree and egg until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- In a small bowl, combine the granulated sugar and cinnamon for coating.
- Roll each dough ball in the sugar mixture and place on baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks.
Notes
For extra flavor, you can add a touch of maple syrup to the dough. Store cookies in an airtight container at room temperature for about a week.
FAQs
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Just bake or steam it until soft, then blend it until smooth before using it in the recipe.
What can I substitute for butter?
You can use coconut oil or a plant-based butter substitute if you’re looking for a dairy-free option.
How do I know when the cookies are done?
The cookies are done when the edges are set but the centers look slightly soft. They will continue to firm up as they cool.
