I just nailed Pumpkin Maple Cookies that stay ridiculously chewy and maple-packed, and I’m not sharing the recipe until you scroll.

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I’m obsessed with Pumpkin Maple Cookies, I love how pure maple syrup and pumpkin puree make them sticky-sweet and a little smoky. I call them Pumpkin Puree Cookies in my kitchen because they scream pumpkin without fake syrupy nonsense.

I want one the minute I walk in the door. And I grab another before I even think about it.

Messy crumbs, chocolate chips hiding inside, that stupidly good salt bite. I don’t slow down.

Simple, real, utterly addictive. I adore how every chew has toasty cinnamon and nutmeg notes, and how the texture sits between cakey and chewy, never boring.

Ingredients

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Unsalted butter — makes cookies rich, soft, and gloriously buttery.
(Oops avoid—)
Pure maple syrup: adds warm sweetness and that unmistakeable maple note.
Light brown sugar: gives chewiness and a little caramel depth.
Pumpkin puree: moistness and subtle fall flavor, not too sweet.
Large egg: binds everything together and gives structure.
Vanilla extract: rounds flavors out, makes it taste homey.
All purpose flour: the base that holds the whole cookie together.
Rolled oats: chew and rustic texture, plus a bit of heartiness.
Baking soda: helps cookies rise and keeps them tender.
Baking powder: adds gentle lift so cookies aren’t flat.
Fine sea salt: balances sweetness and makes flavors pop.
Ground cinnamon: classic pumpkin spice warmth you’ll recognize instantly.
Ground ginger: adds a bright, slightly spicy kick.
Ground nutmeg: barely sweet, cozy warmth in small doses.
Ground cloves: pungent, smoky warmth — a little goes a long way.
Chocolate chips: oozy pockets of chocolate, pure comfort.
Plus, addictive.
Chopped pecans: crunchy, nutty bite and nice contrast to softness.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, softened

2/3 cup pure maple syrup

1/2 cup packed light brown sugar

1/2 cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 tsp vanilla extract

1 3/4 cups all purpose flour

1 cup old fashioned rolled oats

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 cup chocolate chips or chopped pecans, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper or silicone mats and set aside.

2. In a large bowl cream 1/2 cup softened unsalted butter, 2/3 cup pure maple syrup and 1/2 cup packed light brown sugar until mostly smooth and a little fluffy. It wont get like cake frosting, thats fine.

3. Beat in 1/2 cup pumpkin puree, 1 large egg and 1 tsp vanilla extract until fully combined and smooth.

4. In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves.

5. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix or the cookies will be tough.

6. Fold in 1 cup old fashioned rolled oats and 1 cup chocolate chips or chopped pecans if using. The dough should be soft and slightly sticky; if it’s too loose chill 20 to 30 minutes so it holds shape better.

7. Scoop rounded tablespoons or use a medium cookie scoop to drop dough 2 inches apart on the prepared sheets. Press tops gently with your fingers if you want flatter, chewier cookies.

8. Bake one sheet at a time in the middle of the oven for 10 to 12 minutes, until edges are set and centers still look slightly soft. Rotate pan halfway through if your oven bakes unevenly.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. They will firm up as they cool but stay chewy inside.

10. Store completely cooled cookies in an airtight container at room temperature up to 3 days, or freeze for longer. Rewarm briefly in a low oven or microwave for that fresh-baked feel.

Equipment Needed

1. Oven (set to 350 F / 175 C)
2. Two rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or a sturdy wooden spoon
5. Whisk for the dry ingredients
6. Liquid and dry measuring cups plus measuring spoons
7. Medium cookie scoop or rounded tablespoon and a small spatula
8. Cooling rack for finishing the cookies

FAQ

Q: Can I substitute the butter with oil or a dairy free spread? A: Yes, you can swap melted coconut oil or a neutral oil for the butter 1 for 1, but the cookies will be a bit less rich and might spread more. If using a dairy free spread, try to use one labeled for baking and chill the dough a little before baking.

Q: Do I have to use rolled oats or can I use quick oats? A: Rolled oats give better chew and texture. Quick oats will work in a pinch but the cookies come out softer and a bit more cake like. For a finer crumb, pulse rolled oats a few times in a food processor.

Q: How long do they stay fresh and how should I store them? A: Store cooled cookies in an airtight container at room temp for 3 days. For longer, freeze baked cookies up to 3 months, or freeze scooped dough on a tray then transfer to a bag for up to 2 months.

Q: Can I leave out the chocolate chips or pecans? A: Yes, you can omit them entirely or use both. You can also swap in dried cranberries, raisins, or seeds. If adding nuts, roughly chop them so they mix evenly.

Q: My cookies spread too much or are too flat. What did I do wrong? A: Most likely the dough was too warm or your butter was too soft. Chill the dough 20 to 30 minutes before baking, or refrigerate the scoops on the pan for 10 minutes. Also check your baking powder and baking soda are fresh.

Q: Can I make these calmer for breakfast or more dessert like? A: For breakfast style, add more oats and a little less flour or stir in extra chopped nuts and dried fruit. For a dessert cookie, add more chocolate chips or a quick maple glaze on top. Both are totally fine depending on what you want.

Maple Pumpkin Cookies Recipe Substitutions and Variations

Unsalted butter: swap with equal parts virgin coconut oil (solid, not melted) for a dairy free option, or use a vegan stick margarine if you want the same texture.

Pure maple syrup: use honey 1:1 if not vegan, or brown rice syrup for a milder, less sweet profile; molasses will work in a pinch but gives a stronger flavor.
1 large egg: for a vegan substitute mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes; or use 1/4 cup applesauce for a slightly softer, cakier cookie.
All purpose flour: try whole wheat pastry flour 1:1 for nuttier taste and more fiber, or a 1:1 gluten free baking blend if you need GF cookies (may change chewiness).

Pro Tips

1) Don’t overmix the dough. Stir until the flour just disappears, then stop. Overworking it makes the cookies tough, not chewy. If you see any streaks of flour thats fine, they’ll finish mixing when you fold in the oats or scoop them.

2) Chill the dough if it seems loose. 20 to 30 minutes in the fridge firms it up and keeps the cookies from spreading into sad pancakes. If you forget to chill, try scooping smaller mounds and bake a minute or two less.

3) Watch the bake time, every oven lies. Pull them when the edges are set but the centers still look slightly underdone; they’ll finish as they cool and stay chewy. Rotate the pan halfway through for more even coloring.

4) Mix-ins and texture hacks: use old fashioned oats, not quick oats, for better chew. Swap half the chocolate for chopped pecans if you want crunch. If you like a more caramel note, brown the butter first, then cool it before mixing.

Maple Pumpkin Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just nailed Pumpkin Maple Cookies that stay ridiculously chewy and maple-packed, and I’m not sharing the recipe until you scroll.

Servings

servings

Calories

120

kcal

Equipment: 1. Oven (set to 350 F / 175 C)
2. Two rimmed baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or a sturdy wooden spoon
5. Whisk for the dry ingredients
6. Liquid and dry measuring cups plus measuring spoons
7. Medium cookie scoop or rounded tablespoon and a small spatula
8. Cooling rack for finishing the cookies

Ingredients

1/2 cup (1 stick) unsalted butter, softened
2/3 cup pure maple syrup
1/2 cup packed light brown sugar
1/2 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1 cup old fashioned rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup chocolate chips or chopped pecans, optional

Directions

Preheat oven to 350 F (175 C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl cream 1/2 cup softened unsalted butter, 2/3 cup pure maple syrup and 1/2 cup packed light brown sugar until mostly smooth and a little fluffy. It wont get like cake frosting, thats fine.
Beat in 1/2 cup pumpkin puree, 1 large egg and 1 tsp vanilla extract until fully combined and smooth.
In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp ground cloves.
Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix or the cookies will be tough.
Fold in 1 cup old fashioned rolled oats and 1 cup chocolate chips or chopped pecans if using. The dough should be soft and slightly sticky; if it's too loose chill 20 to 30 minutes so it holds shape better.
Scoop rounded tablespoons or use a medium cookie scoop to drop dough 2 inches apart on the prepared sheets. Press tops gently with your fingers if you want flatter, chewier cookies.
Bake one sheet at a time in the middle of the oven for 10 to 12 minutes, until edges are set and centers still look slightly soft. Rotate pan halfway through if your oven bakes unevenly.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. They will firm up as they cool but stay chewy inside.
Store completely cooled cookies in an airtight container at room temperature up to 3 days, or freeze for longer. Rewarm briefly in a low oven or microwave for that fresh-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.