There’s something about the scent of pumpkin and maple syrup drifting through the kitchen that instantly makes a day feel cozier. These Maple Pumpkin Cookies are exactly that: soft, chewy rounds of autumn flavor made with pumpkin puree, warm spices, and real maple syrup, finished with a glossy maple glaze. They’re casual enough for weekday cookie cravings and pretty enough for a holiday cookie swap — a dependable, feel-good recipe you’ll turn to every fall.

Below you’ll find a complete, SEO-optimized recipe post with a full ingredient breakdown, professional yet approachable step-by-step instructions, pro tips, variations (including notes for dairy-free and vegetarian kitchens), storage and freezing guidance, nutrition estimates, and lots of troubleshooting advice so your batch comes out perfectly every time.

Why this recipe stands out

These cookies hit a sweet spot between cake-like and chewy. The pumpkin puree keeps them tender and moist, while the combination of warm spices — cinnamon, nutmeg, ginger, and cloves — gives them seasonal depth. The addition of pure maple syrup in both the dough and the glaze layers on a woodsy sweetness that pairs beautifully with pumpkin’s mellow flavor. Soft centers, set edges, and a thin maple glaze make these an excellent cookie for stacking, packing in lunchboxes, or serving on a dessert platter.

Why you’ll love these Maple Pumpkin Cookies

• True autumn flavor: Real pumpkin puree and pure maple syrup give an authentic, comforting taste.
• Soft and chewy texture: The recipe produces cookies that stay tender for days when stored properly.
• Simple, pantry-friendly ingredients: No special flours or equipment required — just a few staples and an electric mixer (or strong arm and wooden spoon).
• Versatile: Easily customized with mix-ins (nuts or chocolate chips) or made dairy-free using a listed substitution.
• Great for gatherings: Mildly spiced and widely appealing — perfect for kids and grown-ups alike.
• Reliable and straightforward: Clear steps and practical tips make success likely even for newer bakers.

Ingredients (exact measurements — do not alter)

The ingredient list below is presented exactly as provided. Do not change measurements when preparing the recipe.

Dry ingredients (cookie base)

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

Wet ingredients (cookie base)

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup pure maple syrup

Maple glaze

• 1 cup powdered sugar
• 2 tbsp pure maple syrup (for glaze)
• 1–2 tbsp milk or cream (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Yield: 24 cookies
Prep time: 15 minutes
Cook time: 12–15 minutes (per batch)
Total time: 30 minutes (plus cooling and glazing time)

Tools & equipment needed

• Mixing bowls (medium and large)
• Measuring cups and spoons (accurate measuring helps consistency)
• Whisk (for dry ingredients and glaze)
• Electric mixer or hand mixer (for creaming butter and sugars) — a stand mixer with paddle attachment also works well
• Spatula (rubber or wooden)
• Tablespoon scoop or small cookie scoop (for even cookies)
• Baking sheets (two, you’ll likely bake in batches)
• Parchment paper or silicone baking mats (prevents sticking, even browning)
• Cooling rack (cool cookies completely before glazing)
• Small bowl and spoon/whisk (for glaze)

Step-by-step instructions (detailed, error-free)

Follow these steps exactly as written for best results.

1. Preheat and prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats so cookies bake evenly and release easily.

2. Whisk the dry ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

Whisking distributes the raising agents and spices evenly so every bite tastes balanced.

3. Cream the butter and sugars

In a large mixing bowl, use an electric mixer (or stand mixer) to cream together:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar

Beat on medium speed until the mixture is light and fluffy, about 2–3 minutes. Proper creaming helps trap air for a tender texture.

4. Add egg, vanilla, pumpkin, and maple

Beat in:

• 1 large egg
• 1 tsp vanilla extract

Mix until incorporated. Then add:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup pure maple syrup

Mix again until smooth and uniform. The batter will be slightly thick but moist.

5. Combine wet and dry

With the mixer on low, gradually add the dry ingredient mixture to the wet mixture. Stop mixing as soon as the flour is fully incorporated; overmixing develops gluten and can lead to tougher cookies. The dough should be soft and scoopable.

6. Scoop and bake

Using a tablespoon or small cookie scoop, portion tablespoons of dough onto prepared baking sheets, spacing each cookie about 2 inches apart to allow for gentle spreading. The recipe yields about 24 cookies — if baking two sheets at once use convection carefully, or bake in batches.

Bake in the preheated oven for 12–15 minutes, or until cookie edges are set and tops appear slightly puffed. Ovens vary; check the first sheet at 12 minutes and adjust timing for subsequent batches if needed.

7. Cool

Allow the cookies to cool on the baking sheet for 5 minutes. This brief rest helps them finish setting without breaking apart. After 5 minutes, transfer cookies to a wire rack to cool completely before glazing.

8. Make the maple glaze

In a small bowl whisk together:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Add 1–2 tbsp milk or cream as needed to reach a thick but pourable glaze consistency (start with 1 tablespoon and add more by teaspoons until you reach the desired texture). The glaze should coat the back of a spoon but still drizzle.

Important: Ensure cookies are fully cooled before glazing. If cookies are warm, the glaze will melt and run off.

9. Glaze and set

Once cookies are cool, use a spoon to drizzle glaze over each cookie or spread gently. Let the glaze set for about 10 minutes before stacking or serving.

Final assembly & presentation

Arrange cookies on a platter in a neat stack or concentric circles, then drizzle an extra thin ribbon of maple over the top for a bakery-style finish. For gatherings, place cookies on parchment-lined trays with a small label card that reads “Maple Pumpkin Cookies” so everyone knows the seasonal star inside.

Tips & variations

These suggestions let you keep the base recipe intact while tailoring texture and flavor to your taste.

Texture & shape tips

• Thicker cookies: Chill the dough briefly (10–20 minutes) before scooping. A colder dough spreads less, giving a shorter, cakier cookie.
• Chewier cookies: Do not overbake; remove from oven when edges are set but centers still look slightly soft.
• Even baking: Rotate baking sheets halfway through the bake if your oven has hot spots.

Mix-ins & texture additions

• For extra texture, stir in chopped pecans, walnuts, or chocolate chips. (The recipe notes this option — incorporate at the end of step 5 and fold gently.)
• Add zest of orange or a small pinch of cardamom to the dry mix for a nuanced citrusy lift.

Dietary swaps (notes — do not change the original recipe amounts)

• Dairy-free: The recipe note suggests using coconut oil instead of butter. If you choose to do so, be aware coconut oil has a different texture and flavor profile; it will produce a slightly different cookie. (Because the main recipe’s measurements must not be changed, treat substitutions as experimental and adjust at your discretion.)
• Egg replacement: For an egg-free or vegan version, you’ll need an egg substitute (such as a commercial egg replacer or a flax/chia “egg”); note that exact measurement changes and final texture will vary — test and adjust as needed.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. Baking behavior will differ; consider chilling the dough and watching bake time closely.

Spice level adjustments

• Prefer a milder spice profile? Reduce nutmeg to 1/4 teaspoon or omit cloves.
• Like it spicier? Add an extra pinch of ground ginger or a light sprinkle of freshly ground black pepper for warmth.

Flavor profile & pairings

These cookies are softly spiced and sweet with a clear maple note. Texture is moist and tender in the center with slightly set edges. Because you asked not to include drink pairings, here are instead a few side suggestions to serve with the cookies:

• Small bowls of whipped cream or lightly sweetened mascarpone for dolloping.
• A platter with other autumn bites: spiced pecans, candied cranberries, and shortbread rounds for variety.
• Pair with a cheese board that includes a mild chèvre or brie, apple slices, and fig jam — the cookie’s maple sweetness complements creamy cheeses beautifully.

Nutritional overview (per serving)

Below is the nutrition information provided with the recipe. I’ve organized it into a clear table for easy reference. These values are as stated in your recipe source; if you need recalculated or more detailed nutrition analysis based on ingredient brands, I can do that separately.

Nutrition (per cookie)	Amount
Calories	160 kcal
Carbohydrates	22 g
Protein	2 g
Fat	7 g
Saturated Fat	4 g
Monounsaturated Fat	2 g
Cholesterol	20 mg
Sodium	95 mg
Potassium	60 mg
Fiber	1 g
Sugar	13 g
Vitamin A	1500 IU
Calcium	20 mg
Iron	0.8 mg

Dietary considerations: These are not vegetarian if you use standard butter and egg (they are vegetarian-friendly in the sense of lacto-ovo diets). For vegan or dairy-free needs, see the substitution notes under “Tips & variations.” The recipe as written contains gluten (all-purpose flour) and dairy (butter, milk/cream in the glaze).

Make-ahead & meal prep tips

• Dough: You can refrigerate the formed cookie dough (scooped onto a tray or in a sealed bowl) for up to 24–48 hours. Chilling often improves flavor and reduces spread. If chilled solid, allow the dough a few minutes at room temperature to be scoopable.
• Baked cookies: Store cooled, glazed cookies in an airtight container at room temperature for 2–3 days. The glaze may soften slightly over time.
• Freezing: See the full freezing guide below for complete instructions.

Storage & freezing guide (detailed)

Short-term (room temp): Store in an airtight container with parchment layers between cookies to prevent sticking. Room-temperature storage is good for 2–3 days.

Refrigeration: If you prefer chilled cookies or if your kitchen is warm, refrigerate in a sealed container for up to 5 days. Bring to room temperature briefly before serving so they soften.

Freezing whole cookies:

• Freeze unglazed cookies fully cooled, arranged in a single layer on a tray. Once frozen solid, transfer to a freezer-safe container or bag with parchment between layers. Freeze up to 3 months.
• If freezing with glaze, note the glaze may crack when thawing. For best texture, freeze unglazed and glaze after thawing.

Freezing dough:

• Scoop dough onto a tray and freeze until solid. Transfer frozen dough balls to a sealed bag and freeze up to 3 months. Bake straight from frozen — add 1–2 minutes to bake time and watch closely.

Reheating:

• To refresh slightly stale cookies, warm gently in a 300°F oven for 5–7 minutes. Let cool briefly before serving.

Frequently Asked Questions (FAQs)

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — pumpkin pie filling contains added sugar and spices that will change the dough’s sweetness and spice level. The recipe calls specifically for pumpkin puree.

Q: My cookies spread too much. What happened?
A: Overly warm dough, a too-warm oven, or too much butter (or a softened butter that’s overly soft) can lead to spreading. Chill the dough briefly before baking and be sure to measure flour accurately (spoon and level method).

Q: The centers look underbaked but feel set. Are they done?
A: Pumpkin adds moisture; cookies will look slightly soft in the center but should be set at the edges. Pull them when edges are set and allow residual heat on the baking sheet to finish them.

Q: Can I make these gluten-free?
A: Yes — try a trusted 1:1 gluten-free all-purpose blend that contains xanthan gum. Baking behavior may differ, so consider chilling the dough and keeping an eye on bake times.

Q: How do I stop the glaze from melting?
A: Fully cool cookies before glazing. If the room is warm or cookie centers still radiate heat, the glaze will run. Place cookies on a rack after glazing so excess glaze drips away and sets evenly.

Q: Can I double the recipe?
A: Yes, you can double ingredients. If baking more than one sheet at a time, rotate the sheets halfway through baking for consistent results.

Cooking timeline (at a glance)

Task	Time
Prep (measure, whisk dry ingredients, cream butter & sugars)	15 minutes
Scoop cookies	5 minutes
Bake (per batch)	12–15 minutes
Rest on sheet	5 minutes
Cool completely	15–20 minutes
Make glaze & drizzle	5–10 minutes
Total active time	~30 minutes (plus passive cooling)

Plating and presentation tips

• Stack cookies in groups of 3–5 for a casual look.
• Drizzle extra glaze artistically across the top cookie and let it pool slightly for a bakery-inspired appearance.
• Serve on a wooden board or neutral ceramic plate to highlight fall tones. Add a small bowl of extra maple syrup or a few whole pumpkin seeds for visual interest if desired.

Recipe variations (creative remixes)

1. Maple Pumpkin Chocolate Chip Cookies — Fold in a handful of dark or semi-sweet chips (note: chocolate will soften the dough slightly; watch bake times).
2. Maple Pumpkin Pecan Crisp — Stir in chopped toasted pecans to the dough for nutty crunch and a Southern spin.
3. Glazed Pumpkin Sandwich Cookies — Use two cookies with a layer of cream cheese frosting or maple buttercream between them for a sandwich cookie treat.
4. Spiced Pumpkin Thumbprints — Press a thumbprint into each dough ball before baking and fill with a spoonful of maple-spiced jam after baking instead of glazing.

(When trying variations, remain mindful of the original ingredient ratios and adjust mix-ins moderately so the dough consistency stays similar.)

Ingredient spotlight: pumpkin puree & pure maple syrup

Pumpkin puree — Choose canned 100% pumpkin puree (not pumpkin pie filling) or make your own from roasted sugar pumpkin. Look for a smooth consistency and neutral, unsweetened flavor. Store unopened cans in a cool pantry; once opened, refrigerate in an airtight container and use within 3–4 days, or freeze in portions.

Pure maple syrup — Using real maple syrup (not pancake syrup) lends depth and a distinct woody sweetness that blends beautifully with pumpkin. Grade A amber or darker syrups work well; the flavor will intensify slightly when baked. Store maple syrup in the refrigerator after opening to maintain quality.

Pro cooking tips — chef-level techniques

• Room temperature ingredients: For even creaming and incorporation, use room-temperature butter and egg. Butter should be softened but not melted.
• Accurate measuring: Spoon flour into the measuring cup and level with a knife to avoid packing (which can make cookies dense).
• Spice freshness: Ground spices lose potency with time. Replace spices yearly for the brightest flavor.
• Taste as you go: When making glaze, adjust maple and vanilla to taste. Start conservative and increase for bolder flavor.
• Baking sheet rotation: If baking multiple sheets, rotate halfway through to ensure even browning.

Expanded conclusion

Maple Pumpkin Cookies are an uncomplicated, comforting fall treat that capture the season in a single bite. The recipe’s balance of pumpkin, warm spices, and pure maple syrup creates cookies that are both nostalgic and sophisticated — easy enough for weekday baking and lovely enough for a holiday platter. The instructions above are designed to be reliable and approachable so you can bake with confidence.

Try them as written first, then enjoy experimenting with the suggested variations and tips. If you bake a batch, I’d love to hear which tweak you tried and how they turned out. Share your results, leave a note for other bakers, and come back for more cozy recipes and practical baking guidance.

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