There’s something magical about the first batch of pumpkin cookies that signals fall has truly arrived. But these aren’t just any pumpkin cookies—these Chewy Maple Pumpkin Cookies transform the often cakey pumpkin cookie into something gloriously chewy, with edges that crackle and centers that remain soft and tender. The maple glaze adds that perfect sweet finish that makes you close your eyes with each bite.
Trust me, I’ve made countless pumpkin cookies that turned out more like little cakes than cookies. But this recipe? It’s the solution I’ve been searching for, and it might just become your new fall tradition.
Why This Recipe is Awesome
What makes these Chewy Maple Pumpkin Cookies stand out in the sea of fall baking?
It’s all about texture and balance. Most pumpkin cookies suffer from too much moisture in the batter, resulting in cakey outcomes. This recipe strategically reduces moisture while amping up the fall flavors.
The combination of maple and pumpkin creates a sophisticated sweetness that isn’t cloying—it’s warm, cozy, and complex. The texture is what will truly win you over: edges that crisp up beautifully while the centers remain delightfully chewy. And that maple glaze?
It hardens just enough to make these cookies perfectly stackable and giftable, without losing that melt-in-your-mouth quality. Plus, they’re surprisingly simple to make, requiring no special equipment beyond a mixing bowl and a spoon. These cookies bridge the gap between everyday treat and special occasion indulgence.
Equipment needed: Mixing bowls, baking sheets, parchment paper, cooling rack, whisk, measuring cups and spoons
Chewy Maple Pumpkin Cookies
Ingredients
- For the Cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ¼ cup vegetable oil
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 egg yolk separating helps reduce moisture for chewier texture
- 2 teaspoons vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
- For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup not pancake syrup
- 1-2 tablespoons milk or cream
- ¼ teaspoon maple extract optional, for stronger maple flavor
- Pinch of salt
Instructions
- Prepare your oven and equipment. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined. This even distribution ensures perfect flavor in every bite.
- Combine the wet ingredients. In a large bowl, whisk together the melted butter, oil, brown sugar, and granulated sugar until smooth and no lumps remain. The mixture should look like wet sand.
- Add the egg and flavorings. Beat in the egg yolk and vanilla extract until fully incorporated. Then fold in the pumpkin puree until just combined – don’t overmix at this stage.
- Create the cookie dough. Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until just combined. The dough will be soft but should not be overly sticky.
- Chill the dough briefly. Cover the bowl and refrigerate for 10 minutes – this short chill time helps the dough firm up just enough for easier handling without losing its chewy potential.
- Form the cookies. Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart as they will spread.
- Bake to perfection. Bake for 10-12 minutes, until the edges are set but the centers still look slightly underdone. They will continue cooking on the hot baking sheet after removal from the oven.
- Cool properly. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This resting period is crucial for developing the right texture.
- Prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, 1 tablespoon of milk, maple extract if using, and a pinch of salt. Add more milk if needed, a teaspoon at a time, until you reach a thick but pourable consistency.
- Glaze the cookies. Once the cookies are completely cool, drizzle or spread the maple glaze over each cookie. Allow the glaze to set for about 30 minutes before stacking or storing.
Notes
- For extra chewy texture, blot your pumpkin puree with paper towels to remove excess moisture before measuring.
- These cookies will stay soft for 3-4 days in an airtight container at room temperature.
- The dough can be made ahead and refrigerated for up to 2 days – just let it sit at room temperature for 15-20 minutes before scooping and baking.
- For a party-worthy presentation, sprinkle the wet glaze with a tiny pinch of cinnamon or finely chopped pecans.
- The cookies freeze beautifully for up to 3 months (glaze them after thawing for best results).
Calories & Nutritional Info
- Calories: Approximately 175 calories per cookie
- Carbohydrates: 28g per cookie
- Fat: 7g per cookie
- Protein: 1.5g per cookie
- Allergens: Contains wheat, dairy, and eggs
- Dietary notes: Vegetarian, can be made dairy-free with plant-based butter and milk alternatives
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree. Pie filling has added sugars and spices that will throw off the balance of flavors in your cookies.
- Overmixing the dough. This develops gluten and creates a tougher cookie – mix just until ingredients are combined.
- Skipping the egg yolk separation. Using the whole egg adds too much moisture and results in a cakey rather than chewy texture.
- Underbaking dramatically. While you want them slightly underdone in the center, they should have set edges or they’ll be too soft to handle.
- Glazing warm cookies. The glaze will simply melt and run off if the cookies haven’t completely cooled.
Alternatives & Substitutions
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
- Vegan Option: Replace butter with coconut oil, egg yolk with 1 tablespoon flaxseed meal mixed with 2 tablespoons water (let sit for 5 minutes before using), and use plant-based milk in the glaze.
- Spice Alternatives: No pumpkin pie spice? Use 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
- Less Sweet Version: Reduce sugars to ¾ cup brown sugar and ⅓ cup granulated sugar, and use a thinner layer of glaze.
- Add-Ins: Fold in ½ cup chocolate chips, chopped pecans, or dried cranberries for texture variations.
FAQs
Why are my pumpkin cookies cakey instead of chewy?
Excess moisture is usually the culprit. This recipe uses only egg yolk (not the white) and a careful ratio of fats to flour. Be sure to measure your pumpkin puree accurately and consider blotting it with paper towels if it seems very wet.
Can I make these cookies ahead of time for a party?
Absolutely! The cookies themselves can be made 2-3 days ahead and stored in an airtight container. For the freshest presentation, consider glazing them the day of your event.
How do I know when the cookies are done baking?
Look for set edges with slightly underdone centers—they’ll continue baking on the hot cookie sheet after removal from the oven. The centers should look just barely set but not wet.
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and drain it very well. Fresh pumpkin typically contains more water than canned, so after cooking, line a fine mesh strainer with cheesecloth and let your puree drain for at least an hour before using.
Do I have to use the maple glaze?
The glaze adds a wonderful flavor dimension, but the cookies are delicious without it too! Consider a light dusting of powdered sugar or a simple cream cheese frosting as alternatives.
Final Thoughts
These Chewy Maple Pumpkin Cookies represent everything wonderful about fall baking—warm spices, comforting flavors, and that perfect texture that keeps you reaching for just one more. Don’t be surprised if they become your signature autumn treat, the one friends and family request by name. The beauty of baking is in sharing these little moments of joy, one cookie at a time.
