The Ultimate Fall Treat: Maple Pumpkin Spice Cookie Recipe

We’re kicking off the fall season with this incredible Maple Pumpkin Spice Cookie recipe! I’ve revised this recipe to make it as simple as possible because, let’s be honest, I’m all about quick and fuss-free recipes. And though I understand the impact that things like "browning butter," I also understand most of us would like to have something great with the skills we already know and in a time frame that makes sense for our busy lives. If you love pumpkin pie or pumpkin spice lattes, you’re in for a treat—these cookies are basically pumpkin spice in cookie form, and with a soft, moist texture that’s almost like the top of a cupcake. In fact, I’m literally eating one right now as I write this, and let me tell you, they’re absolutely delicious!

EQUIPMENT

• Stand mixer or hand mixer
• Mixing bowl
• Silicone spatula
• Cookie sheet(s)
• Parchment paper

INGREDIENTS

• 2 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, melted and cooled (I melt mine in the microwave in a glass measuring cup)
• 1 cup brown sugar
• 1/3 cup pure maple syrup
• 1 large egg
• 1/2 cup canned pumpkin
• 2 tsp vanilla extract
• 1/2 tsp maple extract (optional)
• 2 tsp pumpkin pie spice

For Spiced Sugar Topping:

• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice

INSTRUCTIONS

To make homemade pumpkin spice:

• Mix 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground cloves

Cookies:

1. Whisk the flour, pumpkin pie spice, baking soda and salt together. Set aside.
2. Mix melted butter, brown sugar, and maple syrup together until well combined.
3. Stir in the egg, pumpkin, vanilla and maple extracts until well combined.
4. Mix in the dry ingredients until fully incorporated. Don't overwork the dough.
5. Cover the mixing bowl with plastic wrap or a lid. Chill for at least 30 minutes. You can chill for as long as 24 hours.
6. Preheat the oven to 350 F (177 C). Line your cookie sheets with parchment paper. 
7. Prepare the Spiced Sugar Topping by mixing the granulated sugar and pumpkin pie spice into a small mixing bowl or cereal bowl. 
8. Using a spoon or scoop, scoop enough dough to roll a 1.5" sphere of dough. Roll the dough in the spiced sugar topping.
9. Place the sugar coated dough balls approximately 2-3" apart on the cookie sheet.
10. Bake the cookies for 12-16 minutes, until the bottoms are just turning golden brown.
11. About half way through the bake time, I like to remove the cookie sheet from the oven and firmly tap (you could even call it bang!) the whole sheet so the cookie dough settles and helps to keep the cookies from puffing too much. Place back in the oven to finish baking.
12. Let them cool on the cookie sheet for a few minutes before letting them fully cool on a wire rack. Or don't let them cool, and begin eating right away 😜

I'm personally loving my Maple Pumpkin Spice Cookies with a little extra kick, so I always add more pumpkin pie spice to the mix. These cookies are absolutely perfect with a glass of milk or a cup of coffee (because let’s be real, don’t all sweets pair perfectly with coffee?!). Kids will enjoy them too, though you might want to stick with the suggested amount of spice—or even a bit less—for a milder flavor. Whether you’re sharing with friends or keeping them all for yourself, these cookies are a autumn treat you’ll want to make again and again!

Did you make this recipe?