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Chewy Maple Pumpkin Cookies

4.86 from 7 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 dozen chewy maple pumpkin cookies on a baking sheet next to a grocery bag full of ingredients.

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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 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! 

What You Need To Make These Fall-Inspired Cookies

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

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

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.

A chewy maple pumpkin cookie is broken in half.

Chewy Maple Pumpkin Cookies

4.86 from 7 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


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®)


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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1 day ago

These are really good. The house smells so good when these are baking!

Donna Lancaster
Donna Lancaster
3 days ago

I promise you there is no baking temp on the copy that is posted to the website. I love your recipes and I always make a copy for my personal use. Sorry to be such a nag.

Donna Lancaster
Donna Lancaster
4 days ago

Don’t see a baking temp on this recipe

George Maurice
George Maurice
6 days ago

Gemma At what temperature should the oven be>

7 days ago

350 degree oven?

8 days ago

I have a batch of this dough chilled and ready and I don’t see where it says what temperature to bake at. Halp!!!

9 days ago

Gemma, what temperature? Did I just miss it? Thanks!

9 days ago

OH MY GOD! I feel like these are what I’ve been waiting for all my life lol!❤️🤣
So good with a cup of hot tea! They are huge too they remind me of the top part of a muffin! So delicious!

9 days ago

These are so good!! Definitely will make them again.
However, I noticed the recipe doesn’t specify an oven temp 😅 I just baked them at 350 and that was fine.

Anne Sundqvist
Anne Sundqvist
10 days ago

Hi – could you substitute jam for pumpkin spice ?

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.


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