Chewy Maple Pumpkin Cookies Recipe

So you’re craving something cozy, sweet, and fall-vibes-y but don’t feel like spending three hours in the kitchen? Same. That’s where these Chewy Maple Pumpkin Cookies come in clutch. They’re soft, gooey, and packed with pumpkin flavor, but the real kicker? Maple syrup. Yes, we’re basically bottling autumn and stuffing it into cookies. And the best part—these are the kind of cookies that make you look like you tried harder than you actually did. Win-win.

Why This Recipe is Awesome

First off, these cookies are chewy. Like, not crumbly, not rock-hard “is this biscotti?” chewy—actual melt-in-your-mouth goodness. That’s why they’re called Chewy Maple Pumpkin Cookies (because I’m not here to catfish you).

Second, they’ve got that pumpkin spice vibe that instantly makes you feel like putting on fuzzy socks and watching Halloween movies. And third, it’s idiot-proof. Seriously. If I didn’t burn them, neither will you.

Oh, and bonus—your kitchen will smell like a pumpkin-spice candle exploded. Honestly, that alone is worth it.

Ingredients You’ll Need

Here’s your shopping list (aka your golden ticket to cookie heaven):

1 cup pumpkin puree (not pumpkin pie filling—unless you like chaos)
½ cup unsalted butter, melted (or salted if you like to live on the edge)
¾ cup pure maple syrup (don’t skimp on the cheap stuff, trust me)
1 cup brown sugar, packed tighter than your jeans after Thanksgiving dinner
1 large egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg (optional but makes you sound fancy)
Optional: white chocolate chips, chopped pecans, or both if you’re feeling chaotic good

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Yes, do it now, not halfway through. Rookie mistake avoided.
In a big mixing bowl, whisk together pumpkin puree, melted butter, maple syrup, brown sugar, egg, and vanilla until smooth. (Basically, make pumpkin soup but sweeter.)
In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Pretend you’re on a baking show while you do this.
Slowly add the dry mix into the wet mix. Stir gently—don’t beat it like it owes you money.
Fold in extras like white chocolate chips or pecans if you’re feeling extra.
Scoop tablespoon-sized dough balls onto a lined baking sheet. Space them out unless you want one giant cookie (which, honestly, could be a vibe).
Bake for 10–12 minutes. They’ll look soft when you pull them out—that’s the secret. Don’t overbake.
Let them cool for a few minutes… or don’t and burn your mouth. Your call.

Boom. You’ve got Chewy Maple Pumpkin Cookies ready to devour.

Common Mistakes to Avoid

Not draining pumpkin puree: Too much liquid = sad, soggy cookies. Dab with a paper towel if needed.
Overbaking: They’re supposed to be soft. If you want crunchy, grab a cracker.
Skipping maple syrup: Honey or sugar won’t give the same flavor magic.
Measuring flour wrong: Spoon it in, don’t pack it like you’re building a sandcastle.

Alternatives & Substitutions

Butter: Swap with coconut oil for dairy-free (but expect a slight flavor twist).
Sugar: Coconut sugar works, but your cookies might be less chewy.
Flour: Try oat flour if you want a gluten-friendly option. Texture will change, but still yum.
Mix-ins: No chips? Toss in raisins (if you’re that person). Or add a swirl of Nutella for drama.

Storage Tips for the Recipe

Store in an airtight container at room temp for up to 4 days.
Want them longer? Pop them in the fridge for a week (but reheat for gooey goodness).
Freeze dough balls instead of baked cookies for fresh cookies anytime. Just bake from frozen—add 2 extra minutes.

FAQ (Frequently Asked Questions)

Q: Can I make these without maple syrup?
Technically yes… but then they’re just pumpkin cookies. And honestly, that’s boring.

Q: Can I use pumpkin pie filling?
Nope. That’s already sweetened and spiced, so your cookies will taste like sugar chaos.

Q: Do I really need to chill the dough?
Nope! That’s the beauty of these Chewy Maple Pumpkin Cookies. No waiting. Bake and eat.

Q: Can I double the batch?
Of course. Unless you’re afraid of having too many cookies (which is not a real problem).

Q: Can I make them vegan?
Yes—swap butter for coconut oil and egg for a flax egg. Still chewy, still delicious.

Q: Do kids like these?
Absolutely. Just don’t tell them there’s pumpkin in there until after they fall in love.

Q: Can I eat the dough raw?
Technically no (egg + raw flour = not great). But am I going to stop you? Nope.

Final Thoughts

And there you go. You’ve got a plate of warm, gooey, Chewy Maple Pumpkin Cookies sitting in front of you, and life feels instantly better. These cookies are cozy, chewy, and a little bit fancy without any actual effort.

So what are you waiting for? Grab a cookie, grab a blanket, and channel your inner fall queen (or king). Now go impress someone—or just keep them all to yourself. Zero judgment here.