Soft Maple Pumpkin Cookies are the perfect fall treat, packed with warm pumpkin flavor and a gentle touch of maple sweetness. These cookies are soft and chewy, with just the right amount of spice to make them feel cozy and comforting. You’ll notice the inviting aroma of cinnamon and nutmeg as they bake, making your kitchen smell like autumn in the best way.
I love making these cookies when the weather starts to turn cooler because they feel like a big, sweet hug on a chilly day. What I find special is how the maple syrup adds a richer depth of sweetness that blends beautifully with the pumpkin and spices. If you want an extra touch, you can toss in some chopped nuts or even a handful of chocolate chips for a little surprise in every bite.
My favorite way to enjoy these cookies is with a cup of warm tea or apple cider. They’re great for sharing with friends or packing in a lunchbox. Honestly, they disappear so fast in my house, I almost wish I could keep a batch hidden away for myself! These Soft Maple Pumpkin Cookies are a simple way to bring a little fall magic to your day.
Key Ingredients & Substitutions
Pumpkin puree: This gives the cookies their soft, moist texture. You can use canned pumpkin or homemade puree. If you want a twist, try sweet potato puree instead – it’s just as creamy and flavorful.
Maple syrup: It adds a natural sweetness with a hint of maple flavor. If you don’t have maple syrup, honey or agave nectar can work, though the flavor will be a bit different.
Spices (cinnamon, nutmeg, ginger, cloves): These warm spices bring autumn vibes to the cookies. Feel free to adjust these based on your taste or what you have. Pumpkin pie spice is a great all-in-one substitute.
Butter: Softened unsalted butter helps keep cookies tender. You can swap for coconut oil or vegan butter for a dairy-free option.
Maple glaze: Combines powdered sugar and maple syrup for a sweet, smooth topping. Milk thins it out, but plant-based milk works well if you prefer.
How Do I Keep Cookies Soft and Moist?
Getting soft pumpkin cookies starts with the liquid ingredients and baking time. Here’s how I do it:
- Use pumpkin puree—it adds moisture naturally.
- Don’t overmix the dough; combine ingredients just until blended.
- Bake just until the edges are set but the middle looks slightly soft.
- Cool cookies on baking sheet for a few minutes before moving to a rack; this helps them hold moisture.
- The maple glaze adds a final touch of moisture and sweetness.
These tips keep the cookies soft, so your bites stay tender and melt-in-your-mouth. If you like, refrigerate dough before baking to control spread and texture better.
Equipment You’ll Need
- Baking sheet – a flat, sturdy one helps cookies bake evenly and keep their shape.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – one for wet ingredients and one for dry keeps things organized and easy to mix.
- Electric mixer or hand whisk – makes blending butter and pumpkin smooth and quick.
- Cookie scoop or spoon – for even-sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool without getting soggy underneath.
- Small bowl and whisk – for mixing the maple glaze smooth and lump-free.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for crunch and a nutty layer that pairs beautifully with pumpkin.
- Mix in 1/2 cup semi-sweet chocolate chips for extra sweetness and a rich, melty surprise inside each cookie.
- Substitute the pumpkin with sweet potato puree for a milder, earthy flavor twist.
- Sprinkle a pinch of ground cardamom or ginger on top of the glaze to deepen the warm spice notes.
Soft Maple Pumpkin Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup unsalted butter, softened
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk (adjust for consistency)
- 1/2 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
It takes about 15 minutes of preparation time plus 12-15 minutes to bake the cookies. Allow an extra 30 minutes for the glaze to set before serving, so plan for roughly 1 hour total from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, beat the softened butter until smooth. Add pumpkin puree, maple syrup, egg, and vanilla extract. Stir them together until everything is fully combined and creamy.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening agents are evenly distributed.
4. Mix Wet and Dry Ingredients:
Slowly add your dry mix into the wet ingredients. Stir gently and just until combined to keep your cookies tender — avoid overmixing.
5. Form Cookies:
Use a cookie scoop or spoon to drop rounded balls of dough onto your baking sheet. Leave about 2 inches between each so they have room to spread.
6. Bake:
Put your cookies in the oven and bake for 12-15 minutes. The edges should look set, and the tops should be dry, but the cookies will stay soft.
7. Cool:
Allow the cookies to cool on the baking sheet for about 5 minutes to set their shape. Then transfer them to a wire rack to cool completely before adding glaze.
8. Prepare Maple Glaze:
While your cookies cool, mix powdered sugar, maple syrup, milk, and cinnamon (if using) in a small bowl. Add milk slowly until the glaze is thick but pourable.
9. Glaze Cookies:
Spread or drizzle the glaze over the cooled cookies using a spoon or spatula to give each cookie a lovely, sweet finish.
10. Let Glaze Set:
Give the glaze about 30 minutes to harden before enjoying your delicious soft maple pumpkin cookies!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using. This helps keep the cookie dough from becoming too wet.
Can I Substitute the Maple Syrup?
Absolutely! Honey or agave nectar work well as alternatives, though the flavor will be a bit different without that distinctive maple taste.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 2 months.
Can I Skip the Glaze?
Yes, the cookies are delicious on their own! The glaze adds extra sweetness and moisture, but feel free to enjoy these soft pumpkin treats plain or dusted with powdered sugar.
