Can I use canned pumpkin pie filling instead of pumpkin puree?

I wouldn’t recommend it. Pumpkin pie filling is already spiced and sweetened—it can throw off the flavor and texture of these cookies. Stick with pure pumpkin puree for best results.

How should I store leftover cookies?

If you have any left (not likely), keep them in an airtight container at room temp for 3–4 days. You can also freeze them for up to 2 months. Just thaw and microwave for 10 seconds to bring back that fresh-baked softness.

Can I make the dough ahead of time?

Yes! You can chill the dough overnight. Just let it sit at room temp for 10–15 minutes before scooping if it’s too firm.

Pumpkin Maple Cookies: 10 Must-Bake Fall Favorites

Description

These chewy Pumpkin Maple Cookies are the ultimate fall treat—packed with warm spices, real pumpkin puree, and sweet maple syrup. They’re soft, cozy, and incredibly easy to make. Perfect for holiday baking, fall gatherings, or an everyday cozy snack.

Ingredients

Scale

2¼ cups all-purpose flour (280 g)
1 tsp baking soda (5 g)
½ tsp salt (2.5 g)
2 tsp ground cinnamon (5 g)
½ tsp ground nutmeg (1 g)
¾ cup unsalted butter, melted and slightly cooled (170 g)
¾ cup packed brown sugar (150 g)
½ cup granulated sugar (100 g)
½ cup pure pumpkin puree (120 g)
¼ cup maple syrup, preferably pure (60 ml)
1 tsp vanilla extract (5 ml)
1 large egg yolk

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Instructions

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
Add the pumpkin puree, maple syrup, vanilla extract, and egg yolk to the wet ingredients. Whisk until fully incorporated.
Gradually stir the dry ingredients into the wet mixture. Mix just until no flour streaks remain—do not overmix.
Cover the dough and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough into 1½ tablespoon-sized balls and space them about 2 inches apart on the prepared sheets.
Bake for 10–12 minutes, or until the edges are set but the centers remain soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional: Sprinkle with coarse sugar or sea salt while still warm for added texture and flavor.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Chilling the dough helps keep the cookies from spreading too much.
Cookies can be stored in an airtight container at room temperature for 3–4 days or frozen for up to 2 months.
For a bolder maple flavor, use Grade B maple syrup if available.
These pair beautifully with a cup of chai, cider, or pumpkin spice latte!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145 kcal
Sugar: 11 g
Sodium: 85 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 15 mg