Fall baking hits differently—there’s something about the cozy blend of pumpkin spice and maple syrup that wraps you in warmth with every bite. This Maple Pumpkin Cookies recipe brings together the richness of real pumpkin, the sweetness of pure maple syrup, and the chewiness of old-fashioned oats, all topped with a maple glaze you’ll want to drizzle on everything. Whether you’re prepping treats for Thanksgiving, hosting a cozy brunch, or just craving a taste of autumn, these cookies will be your go-to seasonal favorite.
Looking for inspiration? Try our Pumpkin Cheesecake Cookies, another fall-perfect delight!
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Why You’ll Love These Maple Pumpkin Cookies
Perfect Balance of Maple and Pumpkin Flavors
These cookies are not your average fall dessert. The pumpkin puree adds moisture and depth, while real maple syrup gives them a deep, caramel-like sweetness. It’s a perfect match. The warm notes of pumpkin pie spice harmonize with the earthy tone of maple, creating a cookie that tastes like autumn in every bite.
Soft, Chewy Texture with Warm Spices
Thanks to the oats and butter, these cookies strike the perfect balance between soft and chewy. No dry, cakey texture here—just moist, satisfying bites that melt in your mouth. The touch of cinnamon, nutmeg, and cloves from the pumpkin pie spice adds that warm bakery scent we all crave when the leaves start to turn.
The Ultimate Fall Cookie for Family Gatherings
Maple pumpkin cookies are made for sharing. They’re easy to prep in bulk, kid-friendly, and universally loved. Whether served at a holiday party or packaged up as a gift, these cookies never disappoint. Plus, that glossy maple glaze on top gives them a bakery-fresh finish with minimal effort.
Don’t miss our Pumpkin S’mores Cookies, another must-try for chilly nights around the fire.
Ingredients Breakdown for Maple Pumpkin Cookies
Pantry Staples with Seasonal Flavors
The base of this cookie dough is simple—flour, oats, butter, brown sugar, granulated sugar, and one egg. But the seasonal twist comes from the pumpkin puree and pure maple syrup, which give the cookies their rich flavor and soft texture. Here’s a breakdown:
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Structure |
| Oats | Chewiness |
| Pumpkin puree | Moisture & flavor |
| Maple syrup | Sweetness & aroma |
| Pumpkin pie spice | Warmth & spice |
| Brown sugar | Depth & softness |
| Butter | Richness & texture |
The Secret to the Perfect Maple Glaze
The glaze isn’t just a topping—it’s the finishing touch that elevates these cookies. Made with powdered sugar, melted butter, maple extract, and vanilla, the glaze adds a touch of indulgence. A little milk helps thin it to a drizzle-perfect consistency, and once it sets, it gives the cookies a glossy, bakery-style appeal.
Discover great ideas like our Chewy Maple Brown Sugar Cookies, if you love that maple flavor punch!
Ingredient Substitutions and Gluten-Free Options
Want to make these gluten-free? Swap in a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. Don’t have maple extract for the glaze? Just add a bit more maple syrup—it’ll still be delicious. For a dairy-free version, use plant-based butter and almond milk in both the dough and glaze.
Check out our Soft Pumpkin Cookies with Cream Cheese Frosting for another soft cookie variation with fall flavors.
How to Make Maple Pumpkin Cookies Step-by-Step
Mixing the Dough Like a Pro
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a separate bowl, whisk together flour, pumpkin pie spice, salt, and baking soda—this ensures the dry ingredients distribute evenly.
In a stand mixer, beat room-temperature butter with brown and granulated sugars until fluffy. This step is key—it creates air in the dough for light, chewy cookies. Beat in the egg and vanilla extract, followed by the pumpkin puree and maple syrup. Don’t worry if the batter looks a bit loose at this point.
Slowly add the dry ingredients, mixing until just combined. Fold in the old-fashioned oats last. The oats will thicken the dough and give it that chewy texture everyone loves in a good pumpkin cookie.
Baking Tips for Chewy Perfection
Use a tablespoon or small cookie scoop to portion the dough onto your prepared baking sheet. Leave about 2 inches between each scoop, as these cookies will spread slightly.
Bake for 12 minutes—just until the edges turn golden and the centers look set. Don’t overbake! You want them to stay soft in the middle. Let them cool on the pan for 2 minutes before transferring to a wire rack.
Check out our Pumpkin Crisp Recipe for another cozy fall dessert that’s super simple to make.
How to Glaze and Store Your Cookies
While the cookies are cooling, prepare your maple glaze. In a small bowl, whisk together:
- 2 tablespoons melted butter
- 1 ⅓ cups powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon maple extract
- ½ teaspoon vanilla
- 2 tablespoons milk (add more for thinner glaze)
Drizzle the glaze generously over cooled cookies. Let them sit until the glaze firms up, about 10–15 minutes. Store cookies in an airtight container at room temp for up to 5 days.
Don’t miss our Pumpkin Fluff Recipe for a no-bake fall treat you can whip up in minutes.
Pro Tips to Make Your Pumpkin Cookies Stand Out
Choosing the Right Maple Syrup
Not all maple syrups are created equal. Use pure maple syrup, not pancake syrup. Grade A Dark or Amber varieties have the most flavor, which complements the pumpkin beautifully.
Don’t Skip the Chilling Step
If your kitchen is warm, or the dough seems soft, chill it for 20–30 minutes before baking. This helps control spreading and enhances the chewy texture.
How to Avoid Cakey Cookies
Many pumpkin cookie recipes come out too cakey. The secret? Use less baking soda, and don’t overmix. Also, skip the extra egg or milk—pumpkin already adds a lot of moisture.
Discover great ideas like our Healthy Pumpkin Brownies that prove pumpkin can be fudgy too!Variations & Add-Ins to Try
Chocolate Chips, Nuts, and Oats
Want to level up your maple pumpkin cookies? Try adding:
- 1 cup chocolate chips (white, dark, or milk)
- ½ cup chopped pecans or walnuts
- ¼ cup shredded coconut
These additions add flavor and texture, making each bite a little surprise.
Vegan and Dairy-Free Options
To make these cookies vegan, use:
- Plant-based butter
- Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Non-dairy milk in the glaze
They’ll still be soft, chewy, and bursting with fall flavor.
Fun Twists: Sandwich Cookies or Whoopie Pies
Double the fun by turning these cookies into maple pumpkin sandwich cookies! Spread a cream cheese or maple buttercream filling between two cooled cookies. Want something even fluffier? Pipe the filling like a classic whoopie pie.
Looking for inspiration? Try our Pumpkin Pie Overnight Oats for another oat-packed, pumpkin-flavored breakfast twist.
Storing and Freezing Maple Pumpkin Cookies
Best Way to Keep Cookies Fresh Longer
Store your cooled maple pumpkin cookies in an airtight container at room temperature. Layer them between parchment paper to avoid sticking. They’ll stay soft and chewy for up to 5 days. If you prefer a crispier edge, skip the container and use a loosely sealed cookie tin.
How to Freeze Unbaked Dough
Want to prep ahead? Scoop your cookie dough onto a parchment-lined tray and freeze until firm. Transfer the dough balls to a zip-top freezer bag and label. When ready to bake, just pop them in the oven straight from the freezer—add 1–2 extra minutes to the baking time.
Reheating Tips for Fresh-Baked Taste
Warm cookies in the microwave for 8–10 seconds to revive that fresh-out-of-the-oven texture. Just enough to melt the glaze slightly and bring back that soft chew.
FAQs About Maple Pumpkin Cookies
Can I use maple syrup instead of sugar in cookies?
Yes, but you’ll need to adjust the dry ingredients. Maple syrup adds liquid, so reduce other wet ingredients slightly or add extra flour. This recipe balances syrup and sugar for flavor and texture.
How do I keep pumpkin cookies from getting soggy?
Moisture from pumpkin puree can lead to soggy cookies if stored improperly. Always cool cookies completely before storing, and avoid airtight containers if your environment is humid.
Can I make these cookies without oats?
You can, but you’ll lose that signature chew. If skipping oats, reduce the pumpkin slightly to avoid making the dough too wet and cakey.
Why are my pumpkin cookies cakey?
Too much leavening, overmixing, or too much pumpkin can cause cakiness. Stick to the measured ingredients, avoid overbeating, and don’t overbake.
Conclusion: Bake a Batch & Taste Fall in Every Bite
Whether you’re baking for a fall bake sale, family gathering, or just treating yourself on a crisp afternoon, Maple Pumpkin Cookies are the treat your fall needs. With the richness of maple syrup, warmth of pumpkin spice, and chewy oat texture, these cookies are everything autumn should taste like.
Check out our Maple Cinnamon Latte Recipe to pair your cookies with the perfect cozy drink.
PrintMaple Pumpkin Cookies
Soft and chewy maple pumpkin cookies made with real pumpkin, oats, and pure maple syrup, then topped with a luscious maple glaze. Perfect for fall baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 3 dozen cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup
- 1 1/4 cups old-fashioned oats
- 2 tablespoons melted butter (for glaze)
- 1 1/3 cups powdered sugar
- 1 tablespoon pure maple syrup (for glaze)
- 1 teaspoon maple extract or flavoring
- 1/2 teaspoon vanilla extract (for glaze)
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract. Beat until combined.
- Add pumpkin puree and maple syrup. Mix until smooth.
- Gradually mix in the dry ingredients until just combined.
- Stir in oats with a spatula or spoon.
- Scoop dough by rounded tablespoons onto the baking sheet, spacing evenly.
- Bake for 12 minutes or until edges are golden and centers are set.
- Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- To make the glaze, whisk together melted butter, powdered sugar, maple syrup, maple extract, vanilla, and milk until smooth.
- Drizzle glaze over cooled cookies and let set until firm.
Notes
- Use pure maple syrup, not pancake syrup, for the best flavor.
- Chill dough for 20–30 minutes if it’s too soft to prevent excessive spreading.
- Store cookies in an airtight container for up to 5 days.
- You can freeze unbaked cookie dough for future use.
- Optional add-ins: chocolate chips, chopped pecans, coconut flakes.
