Soft and Chewy Pumpkin Spice Cookies with Maple Syrup
These tender pumpkin cookies blend warm spices with real pumpkin puree and maple syrup for deep autumn flavor. The dough is chilled to prevent spreading, resulting in perfectly soft centers with lightly golden edges. Rolling in cinnamon sugar creates a delightful sparkly coating. Perfect for fall gatherings, Halloween parties, or cozy afternoons with coffee. The maple syrup adds complexity beyond typical pumpkin cookies, while the pumpkin pie spice blend delivers classic seasonal warmth.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- ¼ cup pure maple syrup
- ⅓ cup canned pumpkin
- 2 teaspoons vanilla extract
- 2 cups all-purpose flouralmond flour3:4 ratiogluten-freegluten-free
reduce liquid slightly
- 2 ½ teaspoons pumpkin pie spice, divided
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
Instructions
- 1
Cream butter and brown sugar until fluffy
- 2
Stir in egg, maple syrup, pumpkin, and vanilla extract until well combined
- 3
Whisk flour, 2 teaspoons pumpkin pie spice, baking soda, and salt in separate bowl
- 4
Stir dry ingredients into wet ingredients until just combined
- 5
Cover bowl and chill dough for at least one hour
- 6
Preheat oven to 350°F and line cookie sheets with parchment paper
- 7
Mix granulated sugar with remaining pumpkin pie spice in small bowl
- 8
Scoop dough into balls and roll in sugar mixture until coated
- 9
Place on cookie sheets 2 inches apart and flatten slightly
- 10
Bake for 12 to 15 minutes until edges begin to brown
- 11
Cool on cookie sheet for 5 minutes, then transfer to cooling rack
Tips
Chilling the dough is essential to prevent cookies from spreading too much and becoming flat during baking.
Don't overbake - cookies should still look slightly underdone in centers when you remove them for perfectly soft texture.
Use a cookie scoop for uniform size and even baking times across all cookies.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 2 days ahead and kept chilled, or frozen for up to 3 months
Best served at room temperature within a few hours of baking for optimal texture
Common Mistakes
Don't skip chilling the dough to avoid flat, spread-out cookies
Avoid overbaking to prevent dry, hard cookies
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree it first, then drain excess moisture with paper towels to match canned pumpkin consistency.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to three months.
Can I freeze the cookie dough?
Yes, scoop dough balls onto a tray, freeze solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.