Soft Maple Pumpkin Cookies are a cozy treat that brings together the gentle sweetness of maple syrup and the warm, comforting flavor of pumpkin. These cookies are wonderfully soft and moist, with a hint of spice that makes them perfect for fall or anytime you want a little taste of autumn in your day.
I love how these cookies stay tender even after a few days, which means you can enjoy them a little longer without losing that soft, melt-in-your-mouth texture. Mixing in real pumpkin gives them a nice natural sweetness and moisture, and that touch of maple syrup adds a lovely depth of flavor that makes these cookies extra special.
My favorite way to enjoy these cookies is with a hot cup of tea or coffee, especially in the afternoon when you need a cozy pick-me-up. They’re perfect for sharing with friends, serving at a fall gathering, or just keeping on hand for a little sweetness to brighten your day. Whenever I bake these, the whole house smells amazing, and they always bring a smile to everyone who tries them.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. It adds moisture and a mild sweetness. You can substitute with fresh cooked and mashed pumpkin if you prefer.
Maple Syrup: This gives a natural sweetness and that classic maple flavor. If you don’t have maple syrup, honey or agave nectar can work, but maple syrup is best for the glaze.
Spices: The combo of cinnamon, nutmeg, ginger, and cloves brings warmth. Feel free to adjust to your taste or leave out cloves if you like a milder spice.
Butter & Sugar: Butter adds richness and softness, while brown sugar keeps the cookies moist and adds a hint of caramel flavor. You can try coconut oil for a dairy-free option, but the texture may change slightly.
Flour: All-purpose flour is standard here. For a gluten-free version, use a 1:1 gluten-free baking flour blend and add a bit of xanthan gum if it isn’t included in the blend.
How Do I Make the Cookies Soft and Moist?
Keeping these pumpkin cookies soft depends on a few simple steps:
- Don’t overmix: Stir your dough until just combined to avoid developing gluten, which can make cookies tough.
- Watch your baking time: Bake until the edges are set but the center still looks soft. Overbaking dries them out.
- Use pumpkin puree: The pumpkin adds natural moisture that helps keep the cookies tender.
- Cool on a wire rack: Let cookies cool completely before glazing to prevent melting the glaze.
These tips together ensure a soft, melt-in-your-mouth cookie every time.
Equipment You’ll Need
- Baking sheet – A flat surface to bake the cookies evenly without sticking.
- Parchment paper or silicone baking mat – Prevents cookies from sticking and makes cleanup easy.
- Mixing bowls – Use one for wet ingredients and one for dry; it keeps mixing simple and mess-free.
- Electric mixer or hand whisk – Makes creaming the butter and sugar easier for a smooth dough.
- Cookie scoop or spoon – Helps portion out dough evenly so cookies bake uniformly.
- Wire cooling rack – Lets cookies cool completely without getting soggy underneath.
- Small bowl and whisk – To mix the maple glaze smoothly before drizzling.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for extra crunch and a nutty contrast to the soft cookie.
- Mix in chocolate chips for a touch of sweetness that pairs well with pumpkin and maple.
- Substitute pumpkin with sweet potato puree for a similar texture with a slightly different flavor.
- Sprinkle some ground cardamom or allspice in the dough to give a warm, slightly spicy twist.
Soft Maple Pumpkin Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream (adjust for consistency)
- Chopped pecans for garnish (optional)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough, 12-15 minutes baking, plus extra time to cool the cookies and let the glaze set—around 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. Next, add the pumpkin puree, maple syrup, egg, and vanilla extract, beating until smooth.
In another bowl, whisk the flour, baking powder, baking soda, salt, and spices all together. Gradually mix these dry ingredients into the wet mixture, stirring until all is just combined. Your dough will be soft but easy to handle.
3. Bake the Cookies:
Using a cookie scoop or spoon, drop rounded spoonfuls of dough onto your prepared baking sheet. Space the cookies about 2 inches apart to allow room for spreading. Bake them for 12 to 15 minutes until the edges feel set and a toothpick comes out clean from the center.
4. Cool and Glaze:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the powdered sugar, maple syrup, and milk or cream in a small bowl until you get a smooth glaze. Drizzle this over the cooled cookies and sprinkle with chopped pecans if you like.
5. Let the Glaze Set:
Allow your glazed cookies to rest for at least 30 minutes so the glaze can harden a bit before you dig in.
These soft maple pumpkin cookies are a wonderful autumn treat with their tender texture and sweet maple flavor. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just be sure to cook and mash the fresh pumpkin until smooth and let it cool before using. The texture and moisture content may vary slightly, so you might need to adjust the flour a little if the dough feels too wet.
How Do I Store These Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies without glaze for up to 3 months and add the glaze after thawing.
Can I Make These Cookies Gluten-Free?
Absolutely—swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum for best results. The texture might be slightly different but still delicious and soft.
What Can I Substitute for Maple Syrup?
If you don’t have maple syrup, honey or agave nectar are good alternatives in the dough, but for the glaze, maple syrup is best to get that signature flavor and consistency.
