Our yummy maple pumpkin cookies are soft, chewy and ridiculously delicious!

You may want to shape your pumpkin cookies a bit before baking, as they don’t spread very much. Just wet your fingers with a little water then press down on the dough.

When you’re making your icing, if it’s too thick, add a bit more syrup. If it’s too thin, just add powdered sugar in small increments until you reach the desired consistency.

A stack of homemade maple pumpkin cookies that are ready to enjoy for a fall treat.

Maple Pumpkin Cookies Recipe

These maple pumpkin cookies combine the flavors of maple and pumpkin pie with a soft and chewy texture.


Yield: 36 cookies
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maple icing


  • Preheat oven to 350 degrees and line baking sheets with parchment paper. Sift flour, cinnamon, baking powder, baking soda, salt and nutmeg into a large bowl then set aside.
  • In a separate bowl, cream both sugars, butter and oil together. Add pumpkin purée, eggs and vanilla to the sugar mixture, stirring thoroughly to combine.
  • Combine all wet and dry ingredients together then mix until well incorporated. Using a spoon or small cookie scoop, drop heaping tablespoons of dough approximately 3" apart onto baking sheets. Moisten fingertips with a little bit of water then flatten dough to approximately ½" thickness.
  • Bake 10–12 minutes, remove from oven when centers of the cookies are firm to the touch then allow cookies to cool completely on a cooling rack.
  • Prepare icing by whisking butter, vanilla, maple syrup and powdered sugar. If icing is on the thin side, add a little bit of powdered sugar to thicken it. Ice cookies after they have completely cooled and enjoy!


The dough will be more like a batter, making it a seriously moist and chewy cookie!
Calories: 176kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 29mg, Sodium: 150mg, Potassium: 48mg, Fiber: 1g, Sugar: 17g
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