Soft Maple Pumpkin Cookies
Soft Maple Pumpkin Cookies are a wonderful treat that’s both cozy and lightly sweet. These cookies blend the gentle earthiness of pumpkin with a touch of maple syrup, making each…
Tip: save now, cook later.Soft Maple Pumpkin Cookies are a wonderful treat that’s both cozy and lightly sweet. These cookies blend the gentle earthiness of pumpkin with a touch of maple syrup, making each bite soft and full of warm, comforting flavors. They’re perfect when you want something a little different from your usual cookie, with a tender texture that feels just right.
I love making these cookies during the fall, but honestly, they’re great any time you want a snack that feels like a little hug. The subtle spice and maple sweetness shine through without being too strong, so even people who aren’t pumpkin fans often surprise themselves by loving these. A simple tip I’ve found helpful is to chill the dough for a bit before baking—it really makes the cookies even softer and tastier.
One of my favorite ways to enjoy these cookies is with a warm cup of tea or coffee, especially in the afternoon when I need a quick pick-me-up. They store well too, so you can make a batch ahead and have something sweet and soft ready to enjoy all week. If you’re looking for a cookie that’s comforting, easy to make, and perfect for sharing, these Soft Maple Pumpkin Cookies fit the bill perfectly.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling—it’s plain and unsweetened, perfect for baking. If you can’t find canned, homemade pumpkin puree (baked and mashed pumpkin) works well too.
Maple Syrup: This adds unique sweetness and flavor. You can swap it for honey or agave syrup if needed, but the taste will be a bit different. I prefer pure maple syrup for its depth.
Spices: Cinnamon, ginger, nutmeg, and cloves bring classic pumpkin spice warmth. If you don’t have cloves, just skip them or add a pinch of allspice instead.
Butter: Softened butter helps make these cookies tender. For a dairy-free option, try coconut oil or a vegan butter substitute, but this may change texture slightly.
How Can I Make Sure These Cookies Stay Soft and Not Dry?
Softness is key here, and pumpkin puree helps keep moisture in. Here’s what really helps:
- Don’t overmix the dough; combine ingredients just until joined to keep the texture tender.
- Chill the dough for about 30 minutes before baking to help cookies hold shape and stay soft.
- Bake until edges are just set and lightly golden—overbaking makes them dry.
- Let cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This slight cooling time helps them finish cooking gently.
- Applying the maple glaze only after cookies are fully cooled keeps them soft and adds a creamy finish.
Equipment You’ll Need
- Baking sheet – a flat, rimmed pan for even baking and easy cleanup.
- Parchment paper – prevents cookies from sticking and makes cleanup quick.
- Mixing bowls – one large for wet ingredients and another for dry helps keep things organized.
- Hand mixer or whisk – makes blending butter, maple syrup, and pumpkin smooth and easy.
- Spoon or cookie scoop – for portioning the dough evenly so cookies bake uniformly.
- Wire cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add white chocolate chips for a sweet contrast that pairs beautifully with pumpkin’s earthiness.
- Mix in chopped dried cranberries for a tart touch and chewy texture—I love this around the holidays.
- Use a mix of spices like cardamom or allspice to change the spice profile for a more unique taste.
- Swap the nuts topping for toasted coconut flakes for a crunchy, tropical 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
- 1/2 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped pecans or walnuts (optional, for topping)
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tbsp milk (as needed for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, plus cooling time and a few minutes to make and set the maple glaze. Overall, expect about 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter and maple syrup until smooth. Then beat in the pumpkin puree, egg, and vanilla extract until everything is creamy and well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This evenly distributes the spices and leavening agents.
4. Make the Cookie Dough:
Slowly add the dry ingredients to the wet ingredients, stirring until just combined. The dough will be soft, which is perfect for these tender cookies.
5. Shape and Bake the Cookies:
Using a tablespoon or cookie scoop, place balls of dough onto the baking sheet about 2 inches apart. Flatten each ball slightly with your hand or the back of a spoon. Bake for 12-15 minutes, until the cookies are set and the edges turn a light golden color.
6. Cool Before Glazing:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. This helps them finish baking gently and prevents sogginess.
7. Prepare the Maple Glaze:
While cookies cool, whisk together the powdered sugar, maple syrup, and enough milk (start with 1 tablespoon) until the glaze is smooth and pourable. Add more milk a little at a time if needed for the right consistency.
8. Add the Final Touches:
Drizzle or spread the glaze over the cooled cookies. If you like, sprinkle chopped nuts on top for extra crunch and flavor. Let the glaze set before serving.
9. Store and Enjoy:
Keep your cookies fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Enjoy with your favorite warm drink!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just roast and puree fresh pumpkin first. Make sure it’s cooked and strained well to avoid excess moisture, which can affect the cookie texture.
Can I Substitute the Maple Syrup?
Absolutely! Honey or agave syrup work well as alternatives, though the flavor will be slightly different. Maple syrup gives the best authentic taste.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep the glaze intact, let it set fully before storing.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the dough and refrigerate it overnight. Bake fresh when ready, then add the glaze once the cookies have cooled completely.