Chewy Pumpkin Maple Cookies – Cozy Fall Dessert
These Chewy Pumpkin Maple Cookies are soft, sweet, and full of cozy fall flavor. Made with real pumpkin and a hint of maple, they’re the perfect treat for Thanksgiving or holiday baking. Simple to make and impossible to resist!
Servings: 30 servings
Calories: 181kcal
Equipment
Ingredients
- 1 cup unsalted butter (2 sticks)(melted and slightly cooled)
- 1 cup pumpkin puree (blotted with a paper towel to remove excess moisture)
- 1 ½ cups brown sugar (packed)
- ½ cup pure maple syrup
- 2 egg yolks (large)
- 2 teaspoons vanilla extract
Dry ingredients:
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Cinnamon-Sugar Coating (optional):
- ½ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line an AirBake baking sheet (or use parchment).
- Make the cinnamon-sugar coating (optional): stir ½ cup granulated sugar with 2 teaspoons cinnamon in a small bowl and set aside.
- Blot the 1 cup pumpkin puree with a paper towel to remove extra moisture so your dough isn’t too wet.
- In a large bowl, whisk together 1 cup melted butter (slightly cooled), 1 cup pumpkin puree, 1½ cups packed brown sugar, ½ cup pure maple syrup, 2 egg yolks, and 2 teaspoons vanilla extract until smooth.
- In a separate bowl, whisk the dry ingredients: 3¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. If the dough is thin, add 1–2 tablespoons of flour (a little at a time) until the dough holds together and is scoopable.
- Cover the dough and refrigerate at least 1 hour — this step is key for getting chewy cookies.
- After chilling, scoop and roll dough into 2-tablespoon balls. If using the cinnamon-sugar, roll each ball in the coating. Place cookies on the prepared AirBake sheet about 2 inches apart.
- Bake for 12–14 minutes, until the edges are set and centers are just slightly soft (they’ll firm as they cool).
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 181kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 134mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1478IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg