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Chewy Maple Pumpkin Cookies

4.77 from 17 votes
My Chewy Maple Pumpkin Cookies are perfectly crisp around the edges, gooey in the middle, and just the thing to help you Fall Into Flavor!
A tray of maple pumpkin cookies on a baking sheet next to a brown paper shopping bag with ingredients spilling out.

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Hi Bold Bakers!

WHAT YOU GET: My flavorful and chewy maple pumpkin cookies are perfectly crisp around the edges and gooey in the middle — and just the thing to get you into the Fall spirit! I was lucky enough to team up with PAVILIONS®, the sponsors for this recipe, for their Fall Into Flavor campaign! 

As summer draws to a close, I start to daydream about falling leaves, warm spices, and pumpkin-flavored everything. In the middle of those daydreams, and in the middle of my shopping at PAVILIONS®, I happened to spot exclusive O Organics® Pumpkin Pie Spice. 

Even though we’re just entering September and the Fall season, I immediately needed to make pumpkin maple cookies. So, I stocked up and threw pure maple syrup, a can of pumpkin puree, and that pumpkin pie spice in my cart!

When my kitchen filled up with the comforting smell of baking pumpkin pie spice and maple syrup, I had to peek out the window to see if the leaves started to turn! These cookies are everything I love about baking in Autumn. The outside of the cookie gets slightly crispy while the middle stays moist, gooey, and chewy. Maple syrup naturally helps sweeten the cookies and pairs perfectly with the pumpkin flavors. My maple pumpkin cookie recipe also calls for dark brown sugar, which delivers a lovely rich caramel flavor. 

And if you need more cozy fall flavors, PAVILIONS® has you fully covered, with recipes inspired by the Fall season — so get ready to Fall Into Flavor, people! Get more inspiration at www.pavilions.com/fall where you can find shoppable recipes to make recipe planning and shopping easy. You can even sign up for Virtual Cooking Classes from Celebrity Chefs.

The ingredients for chewy Maple Pumpkin Cookies surround a bowl, including O Organics brand Maple Syrup, Ground Cinnamon, Pumpkin Pure, Dark Brown Sugar, and Sweet Cream Butter.

Ingredients You’ll Need To Make Maple Pumpkin Cookies

You only need a handful of ingredients to make these irresistible cookies — and they’re all available at PAVILIONS®. You’ll need:

  • Butter: I used exclusive O Organics® butter for this recipe and you can really taste the difference from other brands.
  • Dark brown sugar: I prefer dark brown sugar in this recipe over granulated sugar because of the molasses. It helps keep the cookies moist and adds a delicious caramelly flavor.
  • Egg: Just one egg is all you need to help keep the cookie’s structure. Without it, your cookie will turn out dry and dense.
  • Pumpkin puree: When it isn’t pumpkin season, or I don’t want to make my own, I pick up a can of exclusive O Organics® pumpkin puree and it always does the trick.
  • Pure maple syrup: The maple syrup helps sweeten the cookies and I love the taste of 100% maple syrup with pumpkin.
  • Pure vanilla extract: Real vanilla extract enhances all the wonderful flavors in these maple pumpkin cookies.
  • All-purpose flour: Flour, along with the egg, gives your cookies structure and helps your cookie rise.
  • Baking soda: Baking soda is key to getting your cookies to rise and helps make them nice and fluffy.
  • Salt: Salt is essential in desserts! It adds a depth of flavor and helps balance the sweetness of the cookies. Salt also pumps up the protein in the dough, which gives the cookies a nice chewy texture! 
  • Pumpkin pie spice: These warm spices are what makes pumpkin desserts so delicious.

O Organics All Purpose flour is displayed in a clear bowl with O Organics Ground Cinnamon.

What Is “Pumpkin Pie Spice?”

While I can always make my own homemade pumpkin pie spice, I often opt to buy a jar of organic pre-made spice. Exclusive O Organics® pumpkin pie spice includes all my favorite warm spices, including cinnamon, ginger, nutmeg, allspice, and cloves — exactly what goes into my homemade version!

How To Make Pumpkin Puree

In order to make homemade pumpkin puree, which helps make these cookies moist and chewy, you need to find a Sugar Pumpkin, also known as a Pie Pumpkin! Then, it’s just a matter of baking the pumpkins and running them through a blender until smooth.

But it’s not always pumpkin season! I often use canned pumpkin puree in my Fall-inspired recipes, which is canned during its peak season at peak ripeness. It tastes just like my homemade version, and I don’t have to deal with cutting a pumpkin and scooping out the seeds.

PAVILIONS® carries exclusive O Organics® Organic Canned Pumpkin that is 100% pumpkin — nothing else! It works perfectly in this recipe! If you’re a bit lost in the baking aisle of your local PAVILIONS®, keep in mind that “canned pumpkin” and “pumpkin puree” are the same thing! 

Chewy Maple Pumpkin Cookie dough is rolled in a cinnamon mixture before baking.

What You Need To Make These Fall-Inspired Cookies

  • Measuring cups and spoons
  • Spatula
  • Whisk
  • Mixing bowls
  • Baking sheet

Gemma’s Pro Chef Tips For Making Maple Pumpkin Cookies

  • Go homemade or go to PAVILIONS®! For this recipe, I purchased pumpkin pie spice and canned pumpkin. Dark brown sugar is a must to obtain that delicious, rich caramel flavor. Dark brown sugar has molasses, which also helps to keep the cookies moist and chewy! 
  • Make the dough up to 3 days in advance for better flavor and texture. This is called “aging” your dough. Bakers like to age their dough because it gives the flour and sugar time to absorb the liquid. Aging your dough helps cookies bake more evenly and stay chewy.
  • Pan Bang! When the cookies are baked and still hot, bang the cookie sheet on the counter to create a crinkle top on your cookie.
  • To save time during the busy holiday season, you can make a batch of Maple Pumpkin Cookie dough, scoop, and freeze it. When you have guests drop by, defrost the dough for 10 minutes on a tray, then bake off for freshly baked cookies! 

Thanks to PAVILIONS® for sponsoring this recipe post.

Watch The Recipe Video!

Chewy Maple Pumpkin Cookies

4.77 from 17 votes
My Chewy Maple Pumpkin Cookies are perfectly crisp around the edges, gooey in the middle, and just the thing to get you into the Fall spirit!
Author: Gemma Stafford
Servings: 15 cookies
Prep Time 20 mins
Cook Time 18 mins
Chill dough for 1 hr 30 mins
My Chewy Maple Pumpkin Cookies are perfectly crisp around the edges, gooey in the middle, and just the thing to get you into the Fall spirit!
Author: Gemma Stafford
Servings: 15 cookies

Ingredients

Cookie Dough

  • 1 cup (8 oz/225 g) butter, melted (I used O Organics®)
  • 1 ½ cups (9 oz/255 g) dark brown sugar (I used O Organics®)
  • 1 large egg , at room temperature (I used O Organics®)
  • cup (2 ½ oz/71g) pumpkin puree (I used O Organics®)
  • 3 tablespoons pure maple syrup (I used O Organics®)
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups (11 ¼ oz/319 g) all purpose flour (I used O Organics®)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice

Cinnamon Coating

  • 4 tablespoons dark brown sugar (I used O Organics®)
  • 1 teaspoon cinnamon (I used O Organics®)

Instructions

To Make the Cookie Dough

  • In a large mixing bowl, whisk together the melted butter and brown sugar.
  • Whisk in the egg, pumpkin, maple syrup, and vanilla until smooth.
  • In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  • Add the dry ingredients to the wet and stir to combine the dough. The dough will be soft, so chill the dough for a minimum of 90 minutes to firm up. (It can be held in the fridge for up to 3 days)

To Make the Cinnamon Coating

  • In a small bowl, mix the coating ingredients. Set aside.
  • Pre-heat the oven to 350°F (180°C) and line 2 baking trays with parchment.
  • Using a ¼ cup measure, scoop out roughly 15 balls of dough (about 2 oz/57 g). Shape into balls in your hand before tossing them into the cinnamon sugar mixture until coated.
  • Place onto the baking tray, spaced about 4 inches apart from each other.
  • Bake for 16 to 18 minutes or until the edges have browned, and the center looks puffed and slightly underdone. I like to bake off just one tray at a time.
  • Once baked and still hot, bang the pan on a firm counter to create a crinkle texture on top of your cookie. Allow them to rest on the baking sheet for a couple of minutes, then transfer them to a cooling rack. Continue to bake the rest of the cookie dough.
  • Enjoy the cookies fresh and store any leftovers in an airtight container at room temperature for up to 2 days.
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Anne Sundqvist
Anne Sundqvist
4 months ago

Hi – could you substitute jam for pumpkin spice ?

Patrick
Patrick
9 days ago

This is a very good cookie. It taste more like a snickerdoodle though. You can hardly detect the pumpkin or maple. Also I think the cinnamon brown sugar coating should be double. I had to make another batch of it. For me 17 minutes at 350 seemed to work well.

Kay
Kay
2 months ago

These are so amazing. I made a double batch for a church social they were a hit. I didnt have brown sugar so i mixed in tbsp of molasses to white sugar as the first step. Used my homemade pumpkin puree. Chewy and perfect, not cakey at all. Will make again for sure.

Deb
Deb
2 months ago

16-18 minutes? I’m on my 4th batch and am down to 12 minutes and they are still overdone. Temp is at 350.

Lynn
Lynn
3 months ago

Salted or unsalted butter? TIA

Nelleke
Nelleke
3 months ago

Can you replace the maple sirop for honey?

Last edited 3 months ago by Nelleke
Sharon
Sharon
3 months ago

These were amazing….a pumpkin snickerdoodle.

Melody
Melody
3 months ago

I’m baking these now but I’m not tasting the pumpkin flavor in the dough. It seems like 1/3 cup pumpkin purée is alittle lite can I add more? Or will it ruin them? Thank you love your recipes. I bake your sour dough and artisan bread all the time. My family loves it. 😁

Lina Hou
Lina Hou
3 months ago

My cookie is not flattening out
Was 2 1/4 cups flour too much?
Is it better to measure by weight?
319g?

Allan
Allan
3 months ago

These cookies are awesome. I now have a receipt for left over pumpkin from my famous pecan pumpkin pie. This is definitely a keeper. Thanks for sharing.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook