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Chewy maple pumpkin cookies are featured in this delicious fall dessert recipe.

Ultimate Chewy Maple Pumpkin Cookies

These chewy maple pumpkin cookies are the perfect fall treat. Infused with warm spices and the sweetness of maple syrup, they boast a soft center and slightly crisp edges. This easy-to-make recipe guarantees a crowd-pleasing cookie that will become a fall baking staple.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts optional

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • Cookie scoop or tablespoon
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the pumpkin puree, maple syrup, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. Stir in the chopped pecans or walnuts (if using). Gently fold them into the dough until evenly distributed.
  7. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will still look slightly soft in the center when you take them out of the oven.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For even chewier cookies, chill the dough for at least 30 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months. Wrap them tightly in plastic wrap and then place them in an airtight container. For a spiced glaze, whisk together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1/4 teaspoon of cinnamon. Drizzle over cooled cookies.