Chewy Maple Pumpkin Cookies – The Best Fall Cookie Recipe Ever

If fall had a flavor, I’m convinced it would taste just like these chewy maple pumpkin cookies. Sweet, buttery, spiced just right, and kissed with real maple syrup—these cookies are basically autumn in dessert form. And let me tell you, when my three kiddos smell them baking, they come running faster than when I announce “pancakes for dinner.” (That’s saying something!)

Sometimes we need a recipe that feels like a cozy sweater for the soul. This one delivers big time.

Table of Contents

Why You’ll Love These Chewy Maple Pumpkin Cookies

• Soft and chewy with crisp edges (the best of both worlds).
• Infused with real maple syrup for a deep, comforting sweetness.
• Perfect balance of pumpkin spice without being overwhelming.
• Great for fall gatherings, cookie swaps, or a sweet snack with coffee.
• Bonus: they make your whole kitchen smell heavenly.

What Do Chewy Maple Pumpkin Cookies Taste Like?

Imagine a classic sugar cookie married to a slice of pumpkin pie, with maple syrup as the officiant. The texture is tender and chewy, thanks to browned butter and blotted pumpkin puree (no cakey pumpkin cookies here!). The spiced sugar coating gives them just the right amount of sparkle and crunch.

Ingredients You’ll Need for Chewy Maple Pumpkin Cookies

Before we dive into mixing bowls and spatulas, let’s talk about what makes these Chewy Maple Pumpkin Cookies so downright irresistible. Each ingredient has a role to play—kind of like a choir where every voice matters. Get one note wrong, and the song just doesn’t hit the same.

Here’s the lineup:

• All-Purpose Flour (2 ¼ cups / 270g): This is the backbone of your cookie. Too much and your cookies turn dense; too little and you’ll have floppy pancakes (delicious, but not the vibe here).
• Pumpkin or Chai Spice Blend (2 tsp): This is where the cozy fall magic happens. You can use a store-bought pumpkin pie spice, or make your own mix of cinnamon, nutmeg, ginger, and cloves. I sometimes sneak in a pinch of cardamom for a little extra flair.
• Baking Soda (½ tsp): Helps give the cookies their slight lift, so they don’t spread into flat puddles.
• Salt (½ tsp): A must-have in any sweet recipe—it balances the maple syrup and pumpkin, keeping things from tasting one-note.
• European Style Unsalted Butter (1 cup / 226g): Browned to nutty perfection. Browning butter may feel “extra,” but it gives these cookies that deep, caramel-y flavor. Don’t skip this step—you’ll thank yourself later.
• Light Brown Sugar (1 cup / 200g): Sweetness with a hint of molasses, which pairs perfectly with pumpkin.
• Pure Maple Syrup (⅓ cup / 79ml): The star of the show! Go for the real deal, not pancake syrup. It adds richness and that unmistakable fall flavor.
• Egg Yolk (1 large, room temp): Just the yolk makes the cookies extra tender and chewy instead of cakey.
• Canned Pumpkin (½ cup / 125g, blotted): Be sure to blot your pumpkin puree with paper towels. Removing excess water keeps your cookies chewy instead of puffy. Pro tip: Save the extra pumpkin for a batch of Pumpkin French Toast tomorrow morning.
• Vanilla Extract (2 tsp): Because what’s a cookie without vanilla?
• Maple Extract (½ tsp, optional): If you want an extra punch of maple flavor, add this in. Totally optional, but I recommend it if you have it.

For the coating:

• Granulated Sugar (½ cup / 100g): This gives your cookies that crackly, sparkly finish.
• Pumpkin or Chai Spice (½ tsp): Rolled into the sugar, this adds an extra layer of warmth with every bite.

This is the ingredient dream team that makes Chewy Maple Pumpkin Cookies so chewy, flavorful, and bakery-worthy. And yes—don’t skip the blotting step with the pumpkin, or you’ll end up with cake-like cookies instead of chewy ones.

How to Make Chewy Maple Pumpkin Cookie

Baking these Chewy Maple Pumpkin Cookies is a little like building a cozy fall memory—each step layers in flavor, texture, and that irresistible pumpkin-meets-maple magic. Don’t worry, I’ll walk you through everything so you can nail them on the very first try.

Step 1: Brown the Butter

• Start by making browned butter about an hour before baking. Place your butter in a heavy-bottomed saucepan and let it melt over medium heat.
• Stir or whisk constantly as it foams and sizzles. You’ll notice golden-brown specks forming on the bottom—that’s the flavor jackpot.
• Once it smells nutty (like toasted hazelnuts), remove it from the heat immediately to prevent burning. Pour into a heat-safe bowl and let it cool for about 30 minutes.

💡 Browning butter might feel like an “extra step,” but trust me—this is the secret to the deep, caramel-like flavor that makes these Chewy Maple Pumpkin Cookies unforgettable.

Step 2: Blot the Pumpkin

• Spread canned pumpkin puree onto a few layers of paper towels. This helps remove extra water.
• Gently press or “sandwich” with more paper towels to soak up as much liquid as possible.
• Aim for about ½ cup (125g) of blotted pumpkin.

👉 Skipping this step is the #1 mistake people make with pumpkin cookies—it turns them into fluffy, cake-like cookies instead of chewy ones. If you want soft and chewy like these Pumpkin Sugar Cookies, blotting is non-negotiable.

Step 3: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, pumpkin or chai spice blend, baking soda, and salt.
• Set aside. This little bowl of spice and flour is about to make your kitchen smell like fall itself.

Step 4: Combine the Wet Ingredients

• In a large mixing bowl, stir together your cooled brown butter, light brown sugar, and maple syrup until smooth.
• Add in the egg yolk and mix again until silky.
• Stir in the blotted pumpkin puree, vanilla extract, and maple extract (if using).

At this stage, your batter will already smell like Thanksgiving morning.

Step 5: Bring It All Together

• Gently fold the dry ingredients into the wet mixture.
• Stir just until combined—overmixing can lead to tough cookies, and we’re going for chewy and soft.

Step 6: Chill the Dough (Patience Pays Off!)

• Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or overnight.
• This resting time is what allows the flavors to deepen and gives your Chewy Maple Pumpkin Cookies their signature chewy texture.

Pro tip: I usually make the dough in the evening, then bake them the next day. It’s like a little gift from yesterday-you to today-you.

Step 7: Prepare the Coating

• In a small bowl, mix the granulated sugar with pumpkin spice or chai spice.
• Taste a pinch—if you like a stronger cinnamon kick, go ahead and add more. This coating is like the glittery scarf to your cozy sweater—it just makes everything better.

Step 8: Shape the Cookies

• Let the chilled dough sit at room temp for about 30 minutes before scooping—it helps the cookies spread better.
• Use a large 2-inch cookie scoop to portion out dough balls.
• Roll each dough ball generously in the spiced sugar coating.

Step 9: Bake to Perfection

• Preheat your oven to 350°F (177°C). Line your cookie sheets with parchment paper.
• Place cookie dough balls about 2–3 inches apart to allow for spreading.
• Bake for 12–14 minutes.

💡 Around the 9–10 minute mark, check your cookies. If they look a little too puffy, carefully lift the baking tray and give it a gentle bang on the oven rack. This knocks out extra air and gives you that perfect chewy texture.

Step 10: Cool and Enjoy

• Remove the cookies from the oven and let them cool on the baking sheet for about 3–5 minutes.
• Transfer to a cooling rack to finish cooling completely.

Now all that’s left to do is brew a cup of coffee or tea, grab a couple of warm cookies, and enjoy the magic of fall. Trust me—these Chewy Maple Pumpkin Cookies taste even better than they smell.

Tips and Tricks for Perfect Chewy Maple Pumpkin Cookies

• Don’t skip blotting the pumpkin—too much moisture = cakey cookies.
• Bang the pan trick: If cookies puff up too much, gently bang the pan on the oven rack at the 9-minute mark.
• Chill overnight: The long chill helps deepen flavor and texture.
• Add-ins? Try white chocolate chips or toasted pecans for fun variations.
• Storage tip: Store in an airtight container with a slice of bread—keeps cookies soft!

Storage for Chewy Maple Pumpkin Cookies

• Room Temp: Store in an airtight container up to 5 days.
• Freezer: Freeze baked cookies up to 2 months, or freeze dough balls for fresh-baked cookies anytime.

FAQs

Do I have to chill the dough overnight?
Yes! It’s what makes them chewy instead of cakey. Trust me, it’s worth planning ahead.

Can I make them gluten-free?
Yes, swap with a good 1:1 gluten-free baking flour blend.

What if I don’t have maple extract?
No worries—the maple syrup is enough. The extract just gives an extra boost.

Conclusion

These chewy maple pumpkin cookies are the kind of treat that makes fall feel extra special. Bake them once, and they’ll earn a permanent spot in your holiday cookie rotation. Grab your favorite mug, brew something warm, and let these cookies remind you why baking in the fall is pure magic.

If you loved this recipe, you might also enjoy my Cinnamon Roll Cookies or Crumbl Pumpkin Pie Cookies.

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