Irresistible 12-Minute Maple Pumpkin Cookies That Melt Hearts

Name: Irresistible 12-Minute Maple Pumpkin Cookies That Melt Hearts
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup maple syrup; 1/4 cup melted coconut oil; 2 cups flour; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/4 tsp cloves; 1 tsp baking soda; 1/4 tsp salt

Author: Carry

Published: July 29, 2025

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There’s something truly magical about the smell of maple pumpkin cookies baking on a crisp fall morning. That warm blend of cinnamon, nutmeg, and maple syrup fills my kitchen with the kind of cozy comfort that makes you want to curl up with a blanket and a good book. These soft, chewy cookies have been my go-to treat for autumn gatherings ever since I first made them for my sister’s pumpkin carving party years ago. Now, my nieces and nephews beg me to bake double batches whenever they visit – and I happily oblige, because honestly, who can resist that perfect combination of pumpkin spice and sweet maple goodness?

Table of Contents

Why You’ll Love These Maple Pumpkin Cookies

Seriously, what’s not to adore about these little bites of autumn magic? Let me count the ways:

Easy-peasy: No mixer needed, just two bowls and a spoon – perfect for when pumpkin cravings strike unexpectedly!
Fall flavors in every bite: That cozy blend of pumpkin and maple with just the right spice kick will have you reaching for sweater weather.
Perfect texture: Soft and cakey inside with just the slightest chew – exactly how a pumpkin cookie should be.
Naturally sweetened: Maple syrup gives them that deep, caramel-like sweetness without being overly sugary.
Crowd-pleaser: From kids to grandparents, these disappear faster than leaves in a November windstorm at our house!

Looking for more cozy fall bakes? Try these Classic Apple Crumble Bars for a delightful pairing with your cookies!

Ingredients for Maple Pumpkin Cookies

Alright, let’s gather the good stuff! These maple pumpkin cookies come together with simple ingredients you probably already have in your pantry. Here’s what you’ll need:

1 cup pumpkin puree – Make sure it’s pure pumpkin, not pie filling (trust me, there’s a big difference!)
1/2 cup pure maple syrup – The real deal, none of that pancake syrup stuff – it makes all the flavor difference
1/4 cup coconut oil, melted – I like to measure it solid, then melt it so I get the amount just right
2 cups all-purpose flour – Spooned and leveled, don’t pack it down
1 teaspoon cinnamon + 1/2 teaspoon each of nutmeg and ginger – These spices make that classic pumpkin flavor sing
1/4 teaspoon cloves – Just a pinch adds wonderful depth
1 teaspoon baking soda – Make sure it’s fresh so your cookies puff up nicely
1/4 teaspoon salt – Balances all the sweetness perfectly

That’s it! Simple, wholesome ingredients that come together to create cookie magic. Now let’s get mixing!

How to Make Maple Pumpkin Cookies

Okay, let’s dive into making these heavenly maple pumpkin cookies! I promise it’s easier than you think – just follow these simple steps, and you’ll have a batch of autumn-spiced perfection in no time.

Mixing the Dough

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl and whisk together the pumpkin puree, maple syrup, and melted coconut oil until they’re completely combined and smooth. It’ll look like a gorgeous orange-gold liquid – that’s when you know you’re on the right track!

In a separate bowl, whisk all your dry ingredients (flour, spices, baking soda, and salt). Here’s my little trick: I always sift them together through a fine mesh strainer to make sure there are no lumps. Then, slowly add the dry mixture to the wet ingredients, folding gently with a spatula. You want to mix just until the flour disappears – no more! Overmixing makes tough cookies, and we want these babies soft and tender.

The dough should be thick and slightly sticky, like a cross between cake batter and cookie dough. If it seems too wet, you can add a tablespoon more flour, but I rarely need to.

Baking Tips

Line your baking sheets with parchment paper (trust me, cleanup will be a breeze). Use a cookie scoop or tablespoon to portion out the dough, leaving about 2 inches between each cookie – they’ll spread a bit as they bake.

Pop them in the oven for about 12 minutes. You’ll know they’re done when the edges look set and the tops spring back lightly when touched. They might not look completely done in the center, but that’s perfect! Take them out and let them cool on the baking sheet for 5 minutes – this helps them set without getting dry.

Pro tip: If you want extra pretty cookies, gently press the tops with the back of a spoon right when they come out of the oven to even out any bumps. Then transfer to a wire rack to cool completely (if you can resist eating them warm – I never can!).

doesn’t go wild for these. Even my “I don’t like pumpkin” uncle sneaks seconds!

Ingredient Substitutions & Notes

I know we all sometimes need to swap ingredients, so here’s the scoop on what works (and what doesn’t) in these maple pumpkin cookies. First, the non-negotiables: pure pumpkin puree is essential – that pumpkin pie filling stuff has added sugar and spices that’ll throw off our perfect balance. And real maple syrup? Non-negotiable – it’s where that deep, caramel-like flavor comes from!

That said, here are some smart swaps you can make:

Flour: Gluten-free 1:1 baking blend works beautifully here – I’ve used Bob’s Red Mill with great success.
Coconut oil: Melted butter works in a pinch, but reduce salt slightly since butter is saltier.
Spices: Out of cloves? A pinch of allspice makes a fine substitute.
Egg-free: These are naturally egg-free (hooray!), so no substitutions needed there.

One last pro tip: If your maple syrup crystallized in the pantry, gently warm the jar in hot water before measuring – cold syrup won’t incorporate as smoothly. Happy baking, friends!

Storing & Reheating Maple Pumpkin Cookies

Here’s the secret to keeping your maple pumpkin cookies soft and delicious for days! Once completely cooled, tuck them into an airtight container with a slice of bread (seriously – it absorbs excess moisture and keeps them perfectly tender). They’ll stay fresh at room temperature for up to 5 days, though let’s be real – they rarely last that long in my house!

For longer storage, these cookies freeze beautifully. Just layer them between parchment paper in a freezer bag, and they’ll keep for 2-3 months. When the craving strikes, thaw at room temperature or pop one in the microwave for 10 seconds – it’ll taste just-baked with a warm, gooey center. Perfect with your morning coffee or as an after-school treat!

Maple Pumpkin Cookies Nutritional Information

Now, let’s talk numbers! These maple pumpkin cookies are a treat you can feel good about. Each cookie comes in at about 85 calories, with just 5g of sugar (thanks to that natural maple sweetness!). Of course, nutrition can vary slightly based on your specific ingredients – but isn’t it nice knowing these autumnal goodies won’t wreck your healthy eating goals? The pumpkin adds fiber and vitamin A, making these way more wholesome than your average cookie!

Mix things up by pairing these cookies with Pistachio Thumbprint Cookies or tangy Lemon Blueberry Cookies for a seasonal dessert board.

Looking for more warm and crumbly desserts? Don’t miss our comforting Peach Crumble Recipe for another autumn delight!

FAQs About Maple Pumpkin Cookies

Got questions? I’ve got answers! After making these maple pumpkin cookies for years (and fielding countless texts from friends mid-baking), here are the most common queries:

Can I use canned pumpkin? Absolutely! Canned pumpkin puree works perfectly – just make sure you’re grabbing the plain puree, not pumpkin pie filling. That pie stuff has added sugar and spices that’ll throw off our careful balance. Libby’s is my go-to brand when fresh pumpkin isn’t available.

How do I keep my cookies soft? Three words: airtight container magic! Store cooled cookies with a slice of bread – the bread absorbs excess moisture while keeping the cookies perfectly tender. If they do dry out (unlikely!), a quick 10-second zap in the microwave brings them right back to life.

Can I freeze the dough? You bet! Scoop the dough into balls first, freeze them solid on a tray, then transfer to a freezer bag. When you’re ready to bake, just add 1-2 minutes to the baking time – no need to thaw. Perfect for spontaneous cookie cravings!

Why are my cookies flat? Usually this means your baking soda might be past its prime. Always check the expiration date! Also, make sure your coconut oil is melted but not hot when mixing – too much heat can affect how the cookies rise.

Can I make these gluten-free? Definitely! I’ve had great results with 1:1 gluten-free flour blends. The cookies might spread a tad more, but the flavor stays just as amazing. Happy baking!

Okay, here’s where I need your help! I want to see those beautiful golden cookies coming out of YOUR oven. Snap a pic and tag me on Instagram – there’s nothing I love more than seeing your baking triumphs! And if you tweaked the recipe in some genius way? Oh my gosh, tell me everything in the comments below. Your feedback helps me create even better recipes for all of us cookie monsters!

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