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chewy maple pumpkin cookies

Chewy Maple Pumpkin Cookies

The Crispy Chef
These chewy maple pumpkin cookies are the ultimate fall treat – perfectly chewy with soft centers and crispy edges. Made with real pumpkin, rich brown sugar, and pure maple syrup, they deliver deep flavor and irresistible texture. Forget cakey cookies – this recipe is your chewy solution!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 130 kcal

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

Only egg yolk is used to avoid cakey texture.
Blotting pumpkin puree reduces moisture and helps with chewiness.
Brown sugar is key for a chewy texture.
Cookies will appear puffy right out of the oven but will settle while cooling.
Dough freezes well for future batches.

Nutrition

Calories: 130kcalCarbohydrates: 20gProtein: 1.5g
Keyword chewy pumpkin cookies
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