Go Back Email Link
–+ servings
Golden pumpkin cookies with chocolate chips dotting their gently rounded tops.

Easy Soft Pumpkin Cookies With Maple Syrup

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 16 cookies
Author: Nico Pallotta

  • 1 cup (250 g) pumpkin puree
  • ⅓ cup (100 ml) maple syrup
  • ¼ cup (60 ml) vegetable oil or a light olive oil
  • 1 teaspoon vanilla extract
  • 1½ cups (225 g) all-purpose flour
  • 1 cup (100 g) rolled oats old-fashioned or quick oats
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90 g) mini dark chocolate chips

  • Mix the wet ingredients: Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
    In a large bowl, whisk together 1 cup pumpkin puree, ⅓ cup maple syrup, ¼ cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
    Step 1 Pumpkin puree, maple syrup, oil, and vanilla whisked into a smooth mixture.
  • Make the dough: Add 1½ cups all-purpose flour, 1 cup rolled oats, 2 teaspoons pumpkin pie spice, ½ teaspoon baking soda, and ¼ teaspoon salt.
    Stir with a spoon until you have a thick, sticky dough, then mix in ½ cup mini dark chocolate chips. Avoid over-mixing.
    Step 2 Thick pumpkin cookie dough mixed with oats and mini dark chocolate chips.
  • Scoop the cookies: Use a cookie scoop to drop the dough directly onto the baking sheet. Keep a cup of water nearby and dip the scoop in after each cookie to prevent sticking.
    You can fit 15 to 16 cookies on one large baking sheet because they don't spread. No need to roll or flatten them!
    Step 3 Rounded scoops of pumpkin cookie dough spaced across a parchment-lined baking sheet.
  • Bake and cool: Bake at 350°F (180°C) for 16 to 18 minutes, until the tops look set.
    Let the cookies cool directly on the baking sheet. They're delicious slightly warm, but avoid eating them straight from the oven while they're still hot.
    Step 4 Baked pumpkin cookies cooling on parchment, with set tops and chocolate chips.
Substitutions
  • Pumpkin puree → Thick homemade pumpkin puree. Avoid pumpkin pie filling.
  • Maple syrup → Honey or agave syrup. Alternatively, replace it with ½ cup (100 g) brown or granulated sugar.
  • Vegetable oil → Light olive oil, avocado oil, or another neutral vegetable oil.
  • Vanilla extract → A smaller amount of almond extract.
  • All-purpose flour → White whole wheat flour or 1:1 gluten-free baking flour.
  • Rolled oats → Old-fashioned or quick oats.
  • Pumpkin pie spice → Cinnamon with a pinch of nutmeg and ginger.
  • Baking soda → No substitution recommended.
  • Salt → Fine sea salt or table salt.
  • Mini dark chocolate chips → Raisins, dried cranberries, chopped walnuts, or pecans.
 
Tips
  • Use pure pumpkin puree: Not pumpkin pie filling. Canned pumpkin gives the best consistency.
  • Don't add liquid: The dough should be thick, soft, and sticky, not runny.
  • Don't overmix: Stir just until the flour disappears for soft, tender cookies.
  • Use a cookie scoop: For evenly sized cookies. Dip it in water after each scoop to prevent sticking.
  • Don't flatten: The cookies barely spread, keeping their thick, soft, moist centers.
  • Storage: Keep in an airtight container for up to 2 days at room temperature or 5 days in the fridge. Freeze for up to 3 months and microwave for 30 seconds to enjoy warm.
QR Code linking back to recipe