Chewy Maple Pumpkin Cookies are a warm and comforting treat that perfectly captures the essence of fall. These soft, chewy cookies are made with pumpkin puree, sweet maple syrup, and a blend of cozy spices, making them the perfect snack for autumn or anytime you’re craving a flavorful, spiced treat. Whether you’re sharing them at a gathering or enjoying them on your own, these cookies are sure to satisfy your sweet tooth.

Why You’ll Love This Recipe

• Perfectly chewy texture: These cookies are soft and chewy, with just the right amount of tenderness that melts in your mouth.

• Warm fall flavors: The combination of pumpkin, maple syrup, and spices like cinnamon and nutmeg makes these cookies feel like a hug in every bite.

• Easy to make: With simple ingredients and minimal prep, these cookies are quick to whip up, making them perfect for busy days.

• Sweet and cozy: The maple syrup adds a unique sweetness that pairs beautifully with the pumpkin, creating a comforting, fall-inspired treat.

• Vegan-friendly: These cookies are vegan, making them suitable for those with dietary preferences or restrictions.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)

• ½ cup maple syrup (pure maple syrup)

• ½ cup coconut oil (or any oil of your choice), melted

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground ginger (optional)

• ¼ teaspoon salt

• ½ cup rolled oats (optional, for added texture)

• ½ cup vegan chocolate chips or chopped walnuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until well combined.

3. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger (if using), and salt.

4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and stir until just combined. The dough should be soft and slightly sticky.

5. Fold in oats and mix-ins: If using, fold in the rolled oats, chocolate chips, or walnuts. Mix gently until evenly distributed.

6. Form cookies: Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.

7. Bake: Bake for 10-12 minutes, or until the cookies are golden around the edges. They should still be soft in the center when you take them out of the oven.

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

Servings and Timing

• Servings: This recipe makes about 18-20 cookies, depending on the size.

• Preparation time: 10 minutes

• Baking time: 10-12 minutes

• Cooling time: 5-10 minutes

Variations

• Add-ins: Feel free to mix in vegan chocolate chips, chopped nuts, raisins, or even dried cranberries to add extra texture and flavor to the cookies.

• Spices: Adjust the spices according to your taste. You can increase the cinnamon or add cloves for a more intense spiced flavor.

• Gluten-free: Use a gluten-free flour blend to make these cookies gluten-free. Just be sure to check the consistency, as gluten-free flours may require a bit more liquid.

• Frosting: For an extra indulgent treat, you can top these cookies with a maple glaze or cream cheese frosting.

• Sweetener alternatives: If you prefer, you can substitute the maple syrup with agave syrup or another liquid sweetener.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

• Freezing: These cookies freeze well. To freeze, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag for up to 3 months.

• Reheating: To reheat, microwave the cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for about 5 minutes.

FAQs

Can I use canned pumpkin pie filling?

No, it’s best to use plain pumpkin puree, as pumpkin pie filling contains added sugar and spices that will affect the texture and flavor of the cookies.

Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure the blend includes xanthan gum to help with the structure.

Can I use a different oil?

Yes, you can substitute the coconut oil with other oils like vegetable oil, canola oil, or even olive oil. Coconut oil adds a nice subtle flavor, but any neutral oil will work.

How do I know when these cookies are done?

The cookies should be golden brown around the edges. They will still feel soft in the middle when you take them out of the oven but will firm up as they cool.

Can I add more spices to these cookies?

Yes, you can adjust the spices according to your preferences. Try adding a pinch of ground cloves or allspice for an even deeper flavor.

Can I make these cookies without maple syrup?

Yes, you can substitute maple syrup with another liquid sweetener such as agave syrup, honey (if not vegan), or even date syrup. However, maple syrup provides a distinct flavor that pairs well with pumpkin, so it’s best to use it if possible.

How should I store the dough if I want to bake later?

You can refrigerate the dough for up to 24 hours before baking. Just cover it tightly and let it come to room temperature before scooping and baking.

Can I use regular sugar instead of maple syrup?

Maple syrup contributes both sweetness and moisture to these cookies. You can substitute with another liquid sweetener like agave or brown rice syrup, but the maple flavor will be missing. Alternatively, you could use brown sugar for a deeper, molasses-like flavor.

Can I make these cookies into bars?

Yes, you can press the cookie dough into a greased or parchment-lined baking pan and bake at 350°F (175°C) for 20-25 minutes. Let them cool before cutting into squares or bars.

Conclusion

Chewy Maple Pumpkin Cookies are a delightful fall-inspired treat that combines the warm flavors of pumpkin, maple, and spices into a soft and chewy cookie. With their cozy flavor and vegan-friendly ingredients, these cookies are perfect for enjoying on chilly autumn days or anytime you want a comforting dessert. Whether served with a cup of tea or as a snack, these cookies are sure to become a favorite!