Created on September 28th, 2025 at 02:14 pm
Sweet, spiced, and irresistibly chewy
These Soft-Baked Maple Pumpkin Cookies are your go-to treat for cool-weather cravings. Each bite bursts with the richness of browned butter, the sweet depth of maple syrup, and the cozy comfort of warm fall spices. Made with real pumpkin puree, these cookies come out tender, chewy, and coated in a sparkly cinnamon-sugar shell that cracks slightly under your teeth. Whether you’re baking for a seasonal gathering, a relaxed weekend treat, or a simple snack to pair with tea, this recipe delivers every time. With minimal fuss and maximum flavor, these Pumpkin Puree Cookies bring that signature autumn feeling straight to your kitchen. 🍂
🌟 Why You’ll Love This Recipe
If fall were a cookie, this would be it. These Pumpkin Spice Baked Goods are packed with flavor, thanks to nutty browned butter and real pumpkin. Maple syrup adds a touch of natural sweetness, while the cinnamon-sugar coating brings that classic crunch you crave. No complicated steps or fancy tools required — just good, honest ingredients and comforting spices. They’re chewy in the center, crisp on the edges, and loaded with rich seasonal flavor. You’ll want to bake a double batch… trust us. Perfect for snack trays, cozy nights in, or as part of your Harvest Cookies lineup.
⏱️ Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 12 large cookies
📝 Ingredients List
Pumpkin Cookies
- 1 cup (220g) unsalted butter
- 1½ cups (280g) dark brown sugar, packed
- 1 large egg yolk
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- ⅓ cup (80g) pumpkin puree
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp pumpkin pie spice
- ½ tsp cinnamon
Cinnamon Sugar Coating
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
✨ Kitchen Tools You’ll Need
“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking sheet
👩🍳 Step-by-Step Instructions
- Brown the butter: Melt 1 cup butter in a pan over medium heat. Stir until it turns amber and smells nutty. Chill for 20 minutes but don’t let it solidify.
- Preheat & prep: Heat oven to 350°F and line a baking sheet with parchment paper.
- Dry mix: In one bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Wet mix: In another bowl, whisk brown sugar with cooled brown butter until it resembles wet sand.
- Combine: Add egg yolk, maple syrup, vanilla, and pumpkin. Stir until smooth.
- Fold in flour mix: Use a spatula to fold in dry ingredients. If dough is too soft, chill 15–20 min.
- Coat the dough: Mix coating sugars and cinnamon in a small dish. Scoop 2oz dough balls and roll in the mixture.
- Bake: Place 4–5 per sheet, spaced out. Bake 12–15 min until edges are golden and centers puffed.
- Cool & serve: Let rest 2 min, then move to a rack. Cool completely before enjoying. 🍪✨
💡 Pro Tips
- Storage: Store in an airtight container at room temp for 3–4 days, or freeze up to 2 months.
- Substitutions: Swap maple syrup for honey or molasses for a twist.
- Meal Prep Tip: Dough can be frozen in balls and baked fresh when needed.
- Serving Idea: Sandwich two cookies with maple cream cheese frosting for an extra-special treat.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 420 | 4g | 36g | 22g | 2g | 24g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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