OMG these chewy maple pumpkin cookies are literally the bomb! Been perfecting this recipe for years and finally nailed that perfect soft, chewy texture that’s so hard to get with pumpkin cookies. Most pumpkin cookies turn out cakey but not these – they’ve got that amazing chewy edge with soft centers that’ll make u want to eat the whole batch. The maple flavor takes these to a whole other level – way beyond basic PSL stuff.
Why You’ll Love These Chewy Maple Pumpkin Cookies
Seriously, these chewy maple pumpkin cookies solve the biggest problem with most pumpkin cookies – that weird cakey texture nobody really wants. First time I made these for my sister’s fall gathering, everyone thought I’d bought them from that fancy bakery downtown! The cookie edges get this amazing crackly texture while staying super chewy inside.
U can customize these so many ways too. Add chocolate chips, nuts, or even cranberries. They freeze great so u can make a big batch and have chewy maple pumpkin cookies whenever the craving hits. Perfect for those days when u need something sweet but don’t wanna make a huge mess in the kitchen.
Ingredients You’ll Need
For the Cookie Dough
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1/3 cup granulated sugar
- 2/3 cup packed brown sugar (dark brown gives deeper flavor)
- 1 egg yolk (no white! this is key for chewiness)
- 1/4 cup pumpkin puree (NOT pumpkin pie filling)
- 2 tbsp pure maple syrup (the real stuff, not pancake syrup)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
For the Maple Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tbsp pure maple syrup
- Pinch of salt
- 1-2 tbsp milk (if needed to thin)
The egg yolk is absolutely crucial for these chewy maple pumpkin cookies – it’s what gives them that chewy texture instead of cakey. Too much egg white makes cookies cakey, so we’re skipping it completely.
Brown sugar is another key ingredient for chewiness – the molasses in it helps create that perfect texture we’re after. And don’t skimp on the real maple syrup! The fake stuff just doesn’t have the same depth of flavor.
For the pumpkin puree, make sure it’s really well drained – too much moisture will make ur cookies spread too much. I sometimes blot it with paper towels to remove excess moisture.
If ur gluten-free, u can try a 1:1 gluten-free flour blend, but the texture might be slightly different.
How to Make Chewy Maple Pumpkin Cookies
Step 1: Prep Your Ingredients
First things first, melt ur butter and let it cool slightly. Measure out the pumpkin puree and blot with paper towels to remove excess moisture. Preheat ur oven to 350°F and line two baking sheets with parchment paper.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and no lumps remain. The mixture should look kinda like wet sand. Add the egg yolk (remember, no white!) and whisk until fully combined. Then mix in the pumpkin puree, maple syrup, and vanilla. The mixture might look a bit separated – that’s totally normal.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined. Don’t overmix or ur chewy maple pumpkin cookies will be tough!
Step 4: Chill the Dough
This step is SUPER important for chewy maple pumpkin cookies! Cover the dough and refrigerate for at least 30 minutes, but preferably 2 hours. This helps the flour absorb moisture and prevents the cookies from spreading too much. If ur in a hurry, pop it in the freezer for 15-20 minutes.
Step 5: Shape and Bake
Once chilled, scoop the dough using a cookie scoop or tablespoon (about 1.5 tbsp per cookie). Roll into balls and place on prepared baking sheets, leaving about 2 inches between each cookie. Slightly flatten the tops with your palm.
Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone. They’ll continue cooking on the baking sheet. Don’t overbake or they won’t be chewy!
Step 6: Cool and Glaze
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The cookies will look puffy at first but will settle as they cool.
If ur making the maple glaze, whisk together the powdered sugar, maple syrup, and salt in a small bowl. Add milk if needed to reach desired consistency. Drizzle over completely cooled cookies and let set before storing.
Delicious Variations to Try
Maple Pumpkin Chocolate Chip Cookies
Add 3/4 cup chocolate chips to the dough. The combo of chewy maple pumpkin cookies with melty chocolate is unreal!
Maple Pumpkin Pecan Cookies
Mix in 1/2 cup chopped pecans and a little extra cinnamon. U can toast the pecans first for even more flavor.
White Chocolate Cranberry Pumpkin Cookies
Add 1/2 cup dried cranberries and 1/2 cup white chocolate chips. Super festive for holiday gatherings!
Chai Spiced Maple Pumpkin Cookies
Add 1/4 tsp each of cardamom and ginger, plus a pinch of black pepper to the spice mix for a chai-inspired version.
Maple Pumpkin Snickerdoodles
Roll the cookie dough balls in a mixture of sugar and cinnamon before baking for a snickerdoodle twist on chewy maple pumpkin cookies.
Chewy Maple Pumpkin Cookies
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- For the Cookie Dough
- 1/2 cup unsalted butter melted and slightly cooled
- 1/3 cup granulated sugar
- 2/3 cup packed brown sugar dark brown preferred
- 1 egg yolk
- 1/4 cup pumpkin puree well drained
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- For the Maple Glaze Optional
- 1 cup powdered sugar
- 2-3 tbsp pure maple syrup
- Pinch of salt
- 1-2 tbsp milk optional, to thin
Instructions
- Prep Your Ingredients:
- Melt butter and let cool slightly. Blot pumpkin puree with paper towels. Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix Wet Ingredients:
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add egg yolk, then pumpkin puree, maple syrup, and vanilla extract. Mix well.
- Add Dry Ingredients:
- In another bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Fold into wet mixture just until combined – do not overmix.
- Chill Dough:
- Cover and refrigerate dough for at least 30 minutes (preferably 2 hours). You can freeze it for 15-20 minutes if short on time.
- Shape and Bake:
- Scoop dough (1.5 tbsp per cookie), roll into balls, slightly flatten, and place on baking sheets 2 inches apart. Bake 10–12 minutes until edges are set but centers look slightly underbaked.
- Cool and Glaze (Optional):
- Let cookies cool on baking sheet 5 minutes, then transfer to a wire rack. Mix glaze ingredients and drizzle over cooled cookies.
Notes
Nutrition
FAQ (People Also Ask)
What is the secret to a chewy cookie?
The secret to chewy maple pumpkin cookies is using only egg yolks instead of whole eggs, plenty of brown sugar, and slightly underbaking them. Also, melted butter creates a denser, chewier texture than creamed butter. Chilling the dough is super important too – it prevents spreading and helps develop that perfect chewy texture.
What causes cookies to be chewy?
Chewiness in cookies comes from high moisture content and the right sugar balance. In these chewy maple pumpkin cookies, brown sugar is key because the molasses in it retains moisture. Using egg yolk without white reduces the protein content that would make them cakey. The slightly higher ratio of sugar to flour also helps create that chewy texture we all love.
What makes cookies chewy vs. crunchy?
For chewy maple pumpkin cookies, baking time and temperature are crucial. Higher fat content, brown sugar, and egg yolks all contribute to chewiness. For crunchy cookies, you’d want to bake longer at a lower temp, use more white sugar than brown, and possibly include the egg white. The moisture control in this recipe is specifically designed for chewiness.
What makes cookies chewy instead of cakey?
To make chewy maple pumpkin cookies instead of cakey ones, we’re using less leavening agent, only egg yolk (no white), and blotting the pumpkin puree to reduce moisture. Pumpkin naturally makes baked goods cakey, so these specific techniques counteract that tendency. Also, not overmixing the dough is important – just mix until ingredients are combined.
What ingredient adds a chewy texture to cookies?
Brown sugar is the #1 ingredient for chewiness in these chewy maple pumpkin cookies! The molasses in brown sugar attracts moisture and creates that perfect chewy bite. Melted butter also contributes to chewiness by creating a denser dough structure compared to the aerated texture that comes from creaming butter.
More Amazing Cookie Recipes You’ll Love
If ur loving these chewy maple pumpkin cookies, u should definitely check out my Brown Butter Chocolate Chip Cookies – they use a similar technique for getting that perfect chewy texture but with an amazing nutty flavor from the brown butter.
For something totally different but equally addictive, try my Tiramisu Cookies which bring all the flavors of the classic Italian dessert into cookie form!
And if ur looking for something a bit lighter, my Cottage Cheese Cookies are surprisingly delicious and have extra protein from the cottage cheese.
Final Thoughts
Made these chewy maple pumpkin cookies last weekend when my mom dropped by unexpectedly. She’s super picky about desserts but ended up taking half the batch home with her! That’s when I knew this recipe was a keeper.
What I love most about these is how they bridge the gap between summer and fall – they’ve got all those cozy fall spices but the chewy texture makes them perfect year-round. The maple flavor adds this amazing depth that regular pumpkin cookies just don’t have.
Hope u enjoy these as much as my family does! Tag me on Instagram if u make them – love seeing ur creations. Happy baking!