Maple Pumpkin Cookies

Alright, Settle In: The Maple Pumpkin Cookie Tale

You know those days where you just need something that tastes like a hug and a fireplace at the same time? Yep, that’s usually when I make these maple pumpkin cookies. First time I baked them, it was a total disaster—left the pumpkin puree on the counter, remembered halfway through (you’ll notice that’s a theme for me...). My kids still ate them, which probably just tells you how forgiving these cookies are. Actually, now I always sneak some of the dough before it hits the oven—no judgment if you do too.

Why Even Bother? (No, Really, Why Are These SO Good?)

I make this when I’m craving fall flavors but can’t justify yet making an entire pumpkin pie. My family goes bananas for these because they’re just soft, sweet, and there’s that little maple pop that makes them do a happy dance. Oh and, for what it’s worth, these are the only cookies my little brother won’t dip in ketchup—so, that’s a win.

(If you’re wondering, yes, the bowl does get licked clean. Sometimes by me, sometimes by the dog, who is a very fast thief.)

Your Grocery List, With Room for Improvising

• 1 cup pumpkin puree (I’ve swapped in roasted squash before; honestly, it’s fine, but pumpkin just “feels” right)
• ½ cup pure maple syrup (Aunt Jemima technically works, but use the real deal if you can. Or maple-flavored agave in a pinch.)
• ½ cup brown sugar (light or dark—I use whatever’s in the cupboard)
• 1 stick (½ cup) butter, softened (margarine once, out of desperation, didn’t totally fail)
• 1 egg (my neighbor swears by duck eggs, I never notice a difference)
• 1 ½ teaspoon ground cinnamon (if you like it extra spicy, bump it up)
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg (optional, but don’t overload it)
• ½ teaspoon salt (table or sea salt, I can’t tell the difference, really)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups all-purpose flour (I go halfway whole wheat when I’m feeling virtuous. Or lazy, if that’s what’s open.)
• ½ cup chopped walnuts or pecans (totally optional—my grandma says nuts make it “grown-up”)
• Optional: dash of clove or allspice for the spicy folks

Let’s Make These, Step by Step—or by Vibe

1. Preheat your oven to 350°F (175°C). Or, if you’re like me, turn it on halfway through mixing because you forgot again.
2. Cream the butter and brown sugar together. I use a hand mixer, but a fork’ll do if you’re feeling stubborn. Get it fluffy—looks like airy caramel, which is nice.
3. Toss in the pumpkin puree, egg, and maple syrup. Beat it all together. Looks kind of like orange soup at this point; don’t panic.
4. Stir in the spices, salt, baking powder, and baking soda. I just sprinkle right over the wet ingredients—less washing up.
5. Dump in the flour. I usually do this in two batches, or just slowly dump it while mixing (makes less of a mess, supposedly). Fold in those nuts if you want ’em.
6. Now, this bit’s important: the dough’s kind of sticky, kinda like playdough that’s been left out too long. That’s fine. Drop by spoonfuls onto a parchment-lined baking tray. Size? Think golf balls, or whatever you can scoop in a hurry.
7. Bake 10-12 minutes. They’ll look a bit soft—don’t overbake. I always snag one off the tray about 2 minutes after they’re out (yes, it’s molten, yes, it’s worth it).

Notes I’ve Gathered The Hard Way

• If you actually chill the dough for 20 minutes, they’re less sticky to handle. But do I ever remember to? No.
• Don’t use pumpkin pie filling. Or, I mean, you can—but you’ll get extra spice (sometimes weird, sometimes fine).
• Maple drizzle on top is lush, but only if you let the cookies cool. Hot cookies just soak it right up and disappear, like a magic trick.

Stuff I’ve Tried (Cookie Variations Galore)

• Added white chocolate chips once—huge hit, super sweet. Dark chocolate... not so great, got lost against all the spice.
• Subbed applesauce for half the butter one time to feel healthy. Result: a bit cakier, still disappeared quickly!
• Gluten free flour blend worked, but texture was more muffin-meets-cookie. Not a complaint, just a surprise.
• Once I tried adding raisins... and nobody in my house spoke to me for a day.

If You Don’t Have All the Gear (Me Neither)

• Mixing bowl and spoon (I’ve mixed cookie dough in a soup pot before—no drama).
• Hand mixer or strong arm. I suppose a stand mixer is fancy, but not required.
• Parchment paper or, in a pinch, just grease your pan generously. Trust me, they’ll stick if you don’t.
• No cookie scoop? Two spoons and a bit of patience does the trick.

How to Store These (But Don’t Count On It)

Sealed container, room temp, probably 2-3 days max—though honestly, they rarely last a full day here. Sometimes I’ve wrapped extras up in wax paper and tossed them in the freezer, just to hide them from myself. Thaw at room temp and they’re almost as good (almost).

How We Serve ’Em (Because Traditions Matter... Sort Of)

I love them with a mug of milky coffee, while my cousin says they’re best with hot mulled cider. In October we eat them during pumpkin carving, little crumbs ending up in the jack-o'-lanterns. Sometimes I even stack them "cookie-tower style" and dust with a bit of cinnamon sugar just for show, but that’s entirely optional.

Lessons From My Cookie Fails (A True Education)

• Don’t skip the parchment paper if you don’t want a stuck-on mess. I once chiseled cookies off a tray, not recommended.
• I tried to bake two trays at once for “efficiency”—bottom tray burned before the top tray even set. Cook in batches, trust me!
• Sneak a taste of dough—but not toooo much, or you’ll have less to bake (learned that the hard way, with accusing eyes staring at the empty bowl).

Burning Questions (Mostly Sent By My Friends... Or Me, If I’m Honest)

• Q: Can I use canned pumpkin?
  Yes, that’s all I ever use, really. No roasting and scooping needed (what am I, Martha Stewart?).
• Q: Why do my cookies come out cake-y?
  That’s partly the pumpkin, can’t avoid it much. Try less flour if you want them denser, but not too little or they’ll spread everywhere. Balancing act—but that’s baking!
• Q: Can I skip the maple syrup?
  Er, technically yes, but then they’re just pumpkin cookies. Maybe use honey instead, but flavor’s different.
• Q: Any brand of maple syrup you swear by?
  I like Maple Source Pure Maple Syrup, but, honestly, if it says 100% maple it’s probably great.
• Q: Why do you always ‘test’ the dough?
  Well, I suppose old habits die hard. And cookie dough almost always tastes like possibility, don’t you think?

Unrelated But... My Dog Absolutely Loves Pumpkin

Slight aside: don’t be shocked if your dog tries to steal these off the counter! Mine once snuck three before I noticed—so, be vigilant (or just bake more).

If you’re loving cozy baking, check out Sally’s Baking Addiction for some extra inspiration. Anyway, I hope these Maple Pumpkin Cookies feel like autumn wrapped up in a kitchen towel, and that they linger on your counter—if only for a few hours.