Chewy Maple Pumpkin Cookies

When the leaves start to turn and the cool breeze ushers in the autumn season, it’s the perfect time to indulge in sweet, chewy maple pumpkin cookies. These delightful treats weave together the warm, inviting flavors of pumpkin and maple, delivering a soft, chewy texture with every bite. Imagine curling up on a chilly evening with a plate of these cookies and a warm cup of tea, sharing it with family, and making cherished memories. What makes these cookies even more special is their simplicity; they can be whipped up in no time, making them the star of any family gathering! If you’ve enjoyed recipes like my famous Chocolate Chip Cookies, get ready for a delightful upgrade with these autumn-inspired favorites!

What are Chewy Maple Pumpkin Cookies?

So, what exactly are Chewy Maple Pumpkin Cookies? Great question! They are like a cozy hug from the inside out—soft, chewy, and bursting with seasonal flavors. But why the name? Is there a secret story behind it? Well, the magic comes from the addition of pumpkin puree, which makes these cookies not just a treat but also a slightly healthier indulgence! And let’s be honest—a saying goes that “the way to a man’s heart is through his stomach,” but in my case, they might just steal anyone’s heart! Whether you’re baking for a family gathering or just treating yourself, these cookies are a must-try. So, grab your apron and let’s dive into the recipe!

Why You’ll Love These Chewy Maple Pumpkin Cookies

These Chewy Maple Pumpkin Cookies stand out in numerous ways. First off, they are the perfect fall dessert to showcase at family gatherings, where everyone can grab a cookie or two and enjoy the comforting flavors of autumn. Second, making these cookies at home not only saves you money compared to buying them pre-packaged but also allows you to control the ingredients and sweetness levels, making it a win-win for both your wallet and your health. Lastly, the flavorful toppings or mix-ins—think dark chocolate chips or nuts—bring even more richness to every bite, making these cookies a comforting alternative to a classic like brownies. Trust me; once you start baking these mouthwatering cookies, you won’t want to stop.

How to Make Chewy Maple Pumpkin Cookies

Quick Overview

Making Chewy Maple Pumpkin Cookies is both easy and satisfying. In just about 15 minutes of prep time and 15 minutes of baking, you’ll have a warm, aromatic batch of cookies that will fill your home with the scent of fall! They combine the rich taste of maple syrup with the warm spices of pumpkin pie, leading to a soft and chewy texture that’s simply irresistible. Let’s break down how you can create this scrumptious delight right in your kitchen!

Key Ingredients for Chewy Maple Pumpkin Cookies

To make these delectable Chewy Maple Pumpkin Cookies, you’ll need the following ingredients:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

Step-by-Step Instructions

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This is crucial for achieving that perfect chewy texture!
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, maple syrup, sugar, brown sugar, melted coconut oil, and vanilla extract. Stir until everything is well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice.
4. Blend It All Together: Slowly add the dry ingredient mix to the wet mixture, stirring until just combined. Do not overmix. The dough should be slightly sticky.
5. Scoop the Dough: Using a cookie scoop or spoon, drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
6. Bake: Place the cookie sheets in the preheated oven and bake for 12-15 minutes, until the edges are lightly golden but the centers remain soft.
7. Cool Down: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Top Tips for Perfecting Chewy Maple Pumpkin Cookies

• Substitutions: If you’re looking to experiment, consider substituting coconut oil with melted butter (if desired) or using brown sugar alone for a deeper flavor.
• Don’t Overbake: Aim for that perfect bake by pulling them out when they are soft in the center; they’ll firm up as they cool.
• Add-Ins: Feeling adventurous? Add dark chocolate chips or nuts for a delightful crunch!

Storing and Reheating Tips

These Chewy Maple Pumpkin Cookies are best stored in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to avoid sticking. When reheating, pop them in the microwave for 10-15 seconds, or if you prefer, warm them in the oven at 300°F (150°C) for about 5 minutes to regain that fresh-baked goodness.

Conclusion

Now that you know how to make these scrumptious Chewy Maple Pumpkin Cookies, it’s time to get baking! Perfect for sharing with loved ones or savoring on your own, this recipe is a delightful way to celebrate the flavors of fall. So gather your ingredients and let’s make some delicious memories, one cookie at a time! Happy baking!

Chewy Maple Pumpkin Cookies

Delightful chewy cookies made with pumpkin puree and maple syrup, perfect for the autumn season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup maple syrup
• 1/2 cup sugar
• 1/4 cup brown sugar, packed
• 1/4 cup coconut oil, melted Can be substituted with melted butter.
• 1 tsp vanilla extract

Dry ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin spice Can use a mix of cinnamon, nutmeg, and ginger.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the pumpkin puree, maple syrup, sugar, brown sugar, melted coconut oil, and vanilla extract. Stir until well incorporated.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice.
4. Slowly add the dry ingredient mix to the wet mixture, stirring until just combined. Do not overmix; the dough should be slightly sticky.
5. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.

Baking

1. Place the cookie sheets in the preheated oven and bake for 12-15 minutes, until the edges are lightly golden but centers remain soft.

Cooling

1. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months, separating layers with parchment paper. Reheat in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for about 5 minutes.