Name: Pumpkin Maple Cookies for Fall Baking and Beyond
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup packed brown sugar; ¼ cup pure maple syrup; ¾ cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract

Hey y'all! Ready to usher in cozy autumn vibes with a batch of cookies that are bursting with fall flavor? These Pumpkin Maple Cookies for Fall Baking and Beyond combine the rich, comforting taste of pumpkin with the sweet warmth of maple—making them the ultimate treat for family gatherings, holiday parties, or just a crisp evening at home. With pillowy soft centers and just the right hint of spice, they’re impossible to resist. Let’s get cooking!

Why You’ll Love This Recipe

Perfectly soft and chewy with a delightful maple glaze.
Made with real pumpkin and warm spices for classic autumn flavor.
Easy to make, requiring simple ingredients and minimal prep.
Great for holiday cookie exchanges or as a sweet snack with coffee.
Freezer-friendly and perfect for making ahead!

Ingredients for Pumpkin Maple Cookies for Fall Baking and Beyond

2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup (1 stick) unsalted butter, softened
1 cup light brown sugar, packed
¼ cup pure maple syrup
¾ cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract

For the Maple Glaze:

1 cup powdered sugar
2–3 tablespoons pure maple syrup
1 tablespoon milk (as needed for consistency)

Directions: Pumpkin Maple Cookies for Fall Baking and Beyond

Step 1: Prepare Your Oven and Pans

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, use an electric mixer to beat the softened butter and brown sugar on medium speed until light and fluffy (about 2-3 minutes).

Step 4: Add Pumpkin, Egg, and Maple

Mix in the pumpkin puree, egg, maple syrup, and vanilla extract. Beat until well combined. The mixture may look a little curdled—this is normal!

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not over-mix.

Pumpkin Maple Cookies for Fall Baking and Beyond

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-14 minutes or until set and lightly golden around the edges. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: Maple Glaze for Pumpkin Maple Cookies for Fall Baking and Beyond

In a small bowl, whisk together the powdered sugar and maple syrup, adding milk 1 teaspoon at a time as needed to reach a drizzly consistency. Drizzle over the cooled cookies and let set before serving.

Notes for Pumpkin Maple Cookies for Fall Baking and Beyond

If you don’t have maple syrup, honey can be a substitute, but the flavor profile will change.
Check out this guide on how to measure flour correctly for perfect cookies every time.
Too much moisture? Blot the pumpkin puree with paper towels before adding to the dough.

Variations on Pumpkin Maple Cookies for Fall Baking and Beyond

Nutty Crunch: Stir in ½ cup chopped pecans or walnuts for added texture.
Chocolate Drizzle: Replace the maple glaze with a dark chocolate drizzle for an indulgent twist.
Gluten-Free: Use a 1:1 gluten-free baking flour to adapt for gluten-free diets.

Required Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Small whisk (for glaze)

Storage Instructions for Pumpkin Maple Cookies for Fall Baking and Beyond

Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked (un-glazed) cookies for up to 2 months, then thaw and glaze before serving.

Suggested Pairings & Serving Recommendations

Enjoy with a hot cup of chai or pumpkin spice latte.
Delicious alongside vanilla ice cream or a dollop of whipped cream.
Add to a fall dessert platter with spiced nuts and caramel apples.

Pro Tips for Pumpkin Maple Cookies for Fall Baking and Beyond

For uniform cookies, use a cookie scoop for perfect shaping and even baking.
Don’t overbake; cookies will continue to set as they cool on the pan. For more baking tips, check out this resource.
Let cookies cool completely before glazing for the best finish.

FAQs: Pumpkin Maple Cookies for Fall Baking and Beyond

Can I use fresh pumpkin instead of canned?: Yes! Just make sure to cook and thoroughly drain fresh pumpkin puree for best results.
How do I keep cookies soft and moist?: Keep them in an airtight container and avoid overbaking for the softest texture.
Can I freeze the cookie dough?: Absolutely—portion out the dough and freeze in a single layer, then transfer to a bag and bake from frozen, adding 1-2 minutes to baking time.

For more about pumpkin nutrition and benefits, visit this article.

Pumpkin Maple Cookies for Fall Baking and Beyond