Maple Pumpkin Spice Cookies
Soft, chewy, and tossed in cinnamon sugar for the perfect autumn bite.
We love pumpkin season as much as the next person so we’ll happily post all the pumpkin recipes. But whether you’re a pumpkin spice person or not, we promise these maple pumpkin spice cookies will make you one. Packed with flavour and rolled in cinnamon sugar these are sure to be your new favourite fall treat.
They’re so easy to make that they’re the perfect weeknight baking project. They come together super quickly and with minimal dishes so you don’t have to spend all day in the kitchen to enjoy a festive treat.
Why you’ll love this recipe:
Packed with fall flavours.
Soft and pillow-y in every bite.
Comes together in under 35 minutes.
Top tips for making Vegan Maple Pumpkin Spice Cookies:
Make sure your oven is preheated. To avoid over or under baking cookies, be patient and place the cookies in the oven after it’s fully preheated. To ensure your oven is properly preheated, we highly recommend getting an oven thermometer.
Beat butter longer than you think. To get the proper texture and air in cookies, beat the butter and sugar for at least 6-7 minutes.
Don’t overmix the flour. Overmixing flour can result in tough cookies. To avoid this do the bulk of your mixing at the butter/sugar stage and just mix the flour until just combined.
Adjust to your taste. Some like it a bit more spiced than others, so feel free to adjust the spices to your liking.
Measure out your cookies with a cookie scoop. For a quick and easy way to make evenly sized cookies, a cookie scoop is a great kitchen gadget. This helps your cookies to bake evenly.
How to make maple pumpkin spice cookies:
Prep Time: 20 Min | Bake Time: 12 Min | Total Time: 32 Min
Makes: 16 cookies
Ingredients
226 g (1 cup) unsalted butter
1 tsp almond butter
266 g (1⅓ cup) brown sugar
45 g (3 tbsp) pure maple syrup
1 tsp vanilla extract
120 g (½ cup) pumpkin puree
270 g (2¼ cup) all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
¼ tsp allspice
Cinnamon Sugar Coating
4 tbsp granulated sugar
2 tsp cinnamon
Instructions
Heat oven to 350F and line 1-2 baking sheets with parchment paper or a silicone baking mat. Set aside.
Melt vegan butter and almond butter in a saucepan over medium-low heat until a golden brown colour. Set aside.
Beat melted butter and brown sugar in a stand mixer for 5 minutes. Add pumpkin puree and maple syrup and beat until combined.
Add all-purpose flour, baking powder, baking soda, salt, spices, and vanilla extract to the wet mixture. Beat until just combined.
Make cinnamon sugar coating by combining cinnamon and sugar in a small bowl.
Scoop cookie dough with a cookie scoop and gently roll into a ball. Toss in the cinnamon sugar mixture and place on the prepared baking sheet. Repeat for remaining dough placing them about 2 inches apart.
Bake for 12-15 minutes or until golden brown on the edge.
Remove from the oven and let chill 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Ingredient Notes
All-Purpose Flour – We bake these recipes with No Name Unbleached All-Purpose Flour, but it will work with any brand. If you want to make this gluten free we recommend using a 1-1 Gluten Free Baking Flour. Note that we have not tested this recipe with gluten free flour, but it should work.
Vegan Unsalted Butter – We use Becel Plant Based Sticks in these cookies, but other vegan butter substitutes should as well.
Maple Syrup – We use a Canadian dark amber maple syrup for the best flavour!
Salt – Salt is key to enhancing flavours, please don’t skip this in the recipe.
Pumpkin Puree – This both acts as a flavour addition and an egg replacer in this recipe.
Spices & Seasonings – We use a variety of fall spices for this recipe, but you could just swap them all for a pumpkin pie spice blend.