Irresistible Chewy Maple Pumpkin Cookies Recipe

The aroma of Chewy Maple Pumpkin Cookies wafts through the air, weaving its way into your heart and soul. Imagine the warm scent of pumpkin mingling with sweet maple syrup, creating an irresistible invitation to indulge.

As you take a bite, the soft, chewy texture envelops your taste buds, while hints of cinnamon and nutmeg dance merrily in the background. These cookies are not just a treat; they are a celebration of autumn that you can enjoy year-round.

Baking these cookies became a family tradition after my kids declared them “the best cookies ever” during our first attempt last fall.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Look for 100% pure pumpkin puree without added sugar or spices for the best results.
• Maple Syrup: Use real maple syrup for an authentic flavor boost that pairs beautifully with pumpkin.
• All-Purpose Flour: Regular all-purpose flour works best for achieving that perfect chewy texture.
• Brown Sugar: Light or dark brown sugar adds moisture and depth, enhancing the overall sweetness.
• Baking Soda: Essential for leavening; it helps your cookies rise just right while keeping them chewy.
• Cinnamon and Nutmeg: These spices create that comforting autumn aroma and warm flavors we all love.
• Vanilla Extract: A splash enhances the sweetness and rounds out the cookie’s flavor profile beautifully.
• Butter: Use unsalted butter, softened to room temperature for easy blending into the dough.
• Eggs: One large egg binds everything together, bringing moisture and richness to each cookie.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chewy Maple Pumpkin Cookies

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking for your delicious cookies.

Mix Wet Ingredients Together: In a large mixing bowl, combine canned pumpkin puree, softened butter, maple syrup, vanilla extract, and egg. Stir until smooth and creamy.

Blend Dry Ingredients Together: In another bowl, whisk together all-purpose flour, baking soda, brown sugar, cinnamon, and nutmeg until well combined.

Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix; we want those chewy textures!

Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded balls of dough onto parchment-lined baking sheets. Bake for 12-15 minutes or until edges are lightly golden.

Cool Before Enjoying: Allow your cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks. The cooling time helps enhance their chewy texture!

Perfecting the Cooking Process

To achieve the ideal texture, mix dry ingredients separately before adding them to the wet mixture. This ensures even distribution of flavors, yielding soft and chewy cookies.

Add Your Touch

Feel free to swap out chocolate chips for nuts or dried fruit. You can also experiment with different spices like nutmeg or ginger for a unique flavor profile that suits your taste.

Storing & Reheating

Store your Chewy Maple Pumpkin Cookies in an airtight container at room temperature for up to one week. To refresh them, pop them in the microwave for a few seconds before enjoying.

Cooking these Chewy Maple Pumpkin Cookies reminds me of the first autumn I spent away from home, where friends raved about their chewy perfection during our cozy get-togethers.

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just ensure it’s well-pureed and drained for the right consistency.

How do I know when my cookies are done baking?

The edges should be set while the center remains slightly soft; they will firm up as they cool.

Can I freeze these cookies for later?

Yes, wrap them tightly and store in an airtight container for up to three months.

Print

Chewy Maple Pumpkin Cookies

Print Recipe

Pin Recipe

Indulge in the warm flavors of Chewy Maple Pumpkin Cookies, where sweet maple syrup meets the earthy taste of pumpkin. These soft, chewy cookies are perfectly spiced with cinnamon and nutmeg, creating an irresistible treat that captures the essence of fall. Whether enjoyed as a cozy snack or a delightful dessert, they’re easy to make and sure to impress at any gathering.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1/2 cup real maple syrup
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 1 large egg

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together pumpkin puree, softened butter, maple syrup, vanilla extract, and egg until smooth.
3. In another bowl, whisk together flour, baking soda, brown sugar, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing for chewy texture.
5. Drop rounded tablespoons of dough onto parchment-lined baking sheets and bake for 12-15 minutes until edges are golden.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: - For added texture, consider mixing in chocolate chips or nuts. - Chill the dough briefly for thicker cookies that maintain their shape. - Store cookies in an airtight container at room temperature for up to one week; reheat briefly in the microwave before serving.