Irresistible Chewy Maple Pumpkin Cookies Recipe

There’s something magical about the combination of maple syrup and pumpkin, especially when baked into chewy cookies that feel like autumn in your mouth. Chewy maple pumpkin cookies are the perfect treat to cozy up with on a chilly day, their warm aroma wafting through the house while you sip on your favorite hot beverage. Imagine biting into one, and the flavors dance between sweet maple and earthy pumpkin, leaving your taste buds doing a happy jig.

These delightful cookies are not just a seasonal indulgence; they’re a warm hug in cookie form, perfect for sharing at gatherings or enjoying solo with a side of Netflix. Just picture yourself sinking into the couch, cookie in hand, and feeling all your worries melt away—yes, please! If that doesn’t get you excited to bake these chewy maple pumpkin cookies, I don’t know what will!

I still remember the first time I made these chewy maple pumpkin cookies for my family—they disappeared faster than my dog chasing after the mailman!

Essential Ingredients

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

• All-Purpose Flour: This is your base; use unbleached flour for better flavor and texture.

• Pumpkin Puree: Canned or homemade works great; just avoid pumpkin pie filling for best results.

• Pure Maple Syrup: Opt for real maple syrup for that deep, rich sweetness that sets these cookies apart.

• Baking Powder: Ensure it’s fresh to help your cookies rise beautifully and achieve that chewy texture.

• Cinnamon: Ground cinnamon adds warmth; you can adjust based on how spicy you want these cookies.

• Brown Sugar: This will give your cookies that lovely caramel-like flavor we all crave.

• Vegetable Oil: Helps keep the cookies moist; feel free to swap with coconut oil for extra flavor.

• Salt: Just a pinch enhances all flavors; don’t skip it!

• Vanilla Extract: A splash of vanilla brings everything together with its sweet aroma.

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

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. This is where the magic begins—get ready for some serious cookie action!

Mixing It Up: In a large bowl, combine the pumpkin puree, brown sugar, vegetable oil, maple syrup, and vanilla extract. Whisk until smooth; you should see a lovely orange mixture that smells divine.

Adding Dry Ingredients: In another bowl, sift together flour, baking powder, cinnamon, and salt. Gradually incorporate this dry mix into your wet ingredients until just combined. The dough should be soft and slightly sticky—perfectly chewy cookie consistency.

Scoop & Shape: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Give each cookie space to spread; they need room to breathe!

Bake & Cool: Bake in preheated oven for about 12-15 minutes or until edges are lightly golden. Let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your chewy maple pumpkin cookies fresh out of the oven—or store them in an airtight container for later indulgence!

Perfecting the Cooking Process

To get the best chewy texture, mix the wet ingredients first and then blend in the dry ones until just combined. This helps prevent overmixing, ensuring your cookies stay soft and tender.

Add Your Touch

Feel free to swap out regular flour for gluten-free flour or add chocolate chips for an extra sweet twist. Nuts can also enhance crunchiness if you’re feeling adventurous!

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to one week. If you want them warm, microwave for about 10 seconds before enjoying the gooey goodness.

The first time I made these chewy maple pumpkin cookies, my friends devoured them so quickly I barely got to taste one! Their smiles were worth every bit of flour dust.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-pureed and drained to avoid excess moisture.

How do I know when my cookies are done?

Look for lightly golden edges; they will firm up as they cool down.

Can I freeze these cookies?

Absolutely! Freeze them in a single layer before transferring to an airtight container for later enjoyment.

Print

Chewy Maple Pumpkin Cookies

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• Author: Ethan Brooks
• Total Time: 25 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the cozy flavors of autumn with these chewy maple pumpkin cookies. Each bite combines the rich sweetness of pure maple syrup with earthy pumpkin, creating a delightful treat that’s perfect for chilly days. Whether shared at gatherings or enjoyed solo, these cookies offer a warm embrace and a heavenly aroma that fills your kitchen.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree (canned or homemade)
• 1/2 cup pure maple syrup
• 1/3 cup brown sugar
• 1/4 cup vegetable oil (or coconut oil)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together pumpkin puree, brown sugar, vegetable oil, maple syrup, and vanilla until smooth.
3. In another bowl, sift together flour, baking powder, cinnamon, and salt; gradually combine with wet ingredients until just mixed.
4. Scoop rounded tablespoons of dough onto prepared sheets, spacing them out.
5. Bake for 12-15 minutes or until edges are lightly golden. Cool on a wire rack.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 7g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: - For gluten-free options, substitute regular flour with gluten-free flour. - Add chocolate chips or nuts for extra texture and flavor. - Store cookies in an airtight container for up to one week; microwave briefly before enjoying.