These Maple Pumpkin Spice Bourbon Sugar Cookies are the ultimate cozy fall dessert — soft, chewy, warmly spiced, and bursting with rich maple flavor in every bite. Made with real maple syrup, buttery brown sugar, and a touch of bourbon extract for extra warmth, these cookies bake up with crisp sugary edges and irresistibly tender centers. The sparkling maple pumpkin spice sugar coating adds the perfect bakery-style finish that makes them ideal for holiday cookie trays, Thanksgiving dessert spreads, or cozy autumn baking days at home.
If you love seasonal cookies packed with warm pumpkin spice flavor and deep caramelized maple notes, this recipe is guaranteed to become a fall favorite. These easy maple sugar cookies are simple to make, freezer-friendly, and perfect for gifting, parties, or enjoying with a hot cup of coffee or cider. Whether you use the specialty maple pumpkin spice sugar or the easy DIY version included in the recipe notes, these cookies deliver incredible bakery-style flavor with minimal effort.
🍁 Why You’ll Love This Recipe
These Maple Pumpkin Spice Bourbon Sugar Cookies are soft, chewy, buttery, and packed with cozy fall flavor. Real maple syrup, brown sugar, pumpkin spice sugar, and warm extracts give each cookie a rich maple taste with hints of caramel, vanilla, and bourbon-inspired depth.
They are easy enough for everyday baking but special enough for Thanksgiving dessert tables, Christmas cookie boxes, fall parties, and holiday cookie trays. The sparkling maple pumpkin spice sugar coating gives them crisp edges, tender centers, and a beautiful bakery-style finish.
Soft and Chewy Texture
These cookies bake up with lightly crisp edges and soft, tender centers, making them perfect for anyone who loves chewy sugar cookies.
Big Maple Pumpkin Spice Flavor
Pure maple syrup, maple extract, pumpkin spice sugar, and brown sugar create a warm seasonal cookie with deep, cozy flavor.
Perfect for Fall and Holiday Baking
Serve these maple pumpkin spice cookies for Thanksgiving, Christmas, cookie swaps, autumn parties, or cozy weekend baking.
Easy to Customize
Use store-bought maple pumpkin spice sugar or make the simple DIY version in the recipe notes. You can also add a maple glaze, white chocolate drizzle, or extra pumpkin spice for a festive twist.
🍁 Ingredients Notes
All-Purpose Flour
All-purpose flour gives these Maple Pumpkin Spice Bourbon Sugar Cookies their soft, chewy structure. Measure it carefully so the cookies stay tender instead of dry.
Unsalted Butter
Softened unsalted butter creates a rich, buttery cookie base. Make sure it is softened but not melted for the best chewy sugar cookie texture.
Granulated Sugar and Brown Sugar
Granulated sugar helps create lightly crisp edges, while brown sugar adds moisture, chewiness, and warm caramel flavor.
Maple Syrup
Use pure maple syrup for the best flavor. It adds natural maple sweetness and deep seasonal flavor to the cookie dough.
Maple Pumpkin Spice Sugar
Maple pumpkin spice sugar gives the cookies cozy fall flavor and a sparkling finish. You can use Barred Woods Maple Pumpkin Spice Sugar or the homemade DIY version in the recipe notes.
Egg
One large egg helps bind the dough together and gives the cookies their soft, chewy centers.
Baking Powder and Baking Soda
This combination helps the cookies rise, spread gently, and bake with soft centers and set edges.
Salt
Salt balances the sweetness and brings out the maple, brown sugar, vanilla, and pumpkin spice flavors.
Maple, Bourbon, and Vanilla Extracts
Maple extract boosts the maple flavor, vanilla extract adds classic sweetness, and bourbon extract gives the cookies warm caramel-like depth without making them taste boozy.
🍁 How to Make Maple Pumpkin Spice Bourbon Sugar Cookies
Preheat the Oven
Preheat your oven to 350°F and line baking sheets with parchment paper or silicone baking mats. This helps the maple pumpkin spice sugar cookies bake evenly and prevents sticking.
Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and maple pumpkin spice sugar together for 2–3 minutes, until light, fluffy, and creamy.
Add the Wet Ingredients
Mix in the egg, pure maple syrup, maple extract, bourbon extract, and vanilla extract. Beat until the cookie dough is smooth and fully combined.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps the leavening mix evenly into the dough.
Combine the Dough
Add the dry ingredients to the wet ingredients and mix just until combined. The dough should be soft and slightly sticky, which helps create chewy maple bourbon sugar cookies.
Scoop and Roll
Scoop the dough into 1 1/2 to 2 tablespoon-sized balls. Roll the tops in extra maple pumpkin spice sugar for a sparkling, lightly crisp cookie crust.
Bake the Cookies
Place the dough balls on the prepared baking sheets, leaving space between each cookie. Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
Cool and Serve
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. This keeps the centers soft and chewy while the edges finish setting.
🍁 Pro Tips
Use Pure Maple Syrup
For the best maple flavor, use real pure maple syrup instead of pancake syrup. Pure maple syrup gives these cookies a richer, deeper flavor with natural caramel notes.
Do Not Overbake
Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool while staying soft and chewy inside.
Chill the Dough for Thicker Cookies
If you want bakery-style maple pumpkin spice sugar cookies with thicker centers, chill the dough for 30–60 minutes before baking.
Roll Only the Tops in Sugar
For the prettiest finish, roll only the tops of the dough balls in maple pumpkin spice sugar. This creates a sparkling crust without making the cookies overly sweet.
Measure Flour Carefully
Too much flour can make the cookies dry and dense. Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.
Use Room Temperature Ingredients
Softened butter and a room temperature egg mix more evenly into the dough, creating a smoother texture and better cookie consistency.
Add a Festive Finish
For extra holiday flavor, drizzle the cooled cookies with maple glaze or melted white chocolate before serving.
Freeze Extra Dough
Freeze unbaked cookie dough balls for easy future baking. Bake directly from frozen and simply add 1–2 extra minutes to the baking time.
🍁 Variations
Maple Glazed Sugar Cookies
Drizzle the cooled cookies with a simple maple glaze made from powdered sugar and maple syrup for extra sweetness and bakery-style flavor.
White Chocolate Maple Cookies
Add white chocolate chips to the dough or drizzle melted white chocolate over the baked cookies for a rich and festive holiday twist.
Pecan Pumpkin Spice Cookies
Mix chopped toasted pecans into the dough for added crunch and warm nutty flavor that pairs perfectly with maple and pumpkin spice.
Extra Spiced Fall Cookies
Add extra pumpkin pie spice, cinnamon, nutmeg, or cloves if you want an even warmer and bolder fall spice flavor.
Maple Bourbon Glaze
Combine powdered sugar, maple syrup, and a tiny splash of bourbon extract for a rich glaze that enhances the caramel-like flavor notes.
Brown Butter Maple Cookies
Brown the butter before mixing the dough to create deeper caramelized flavor and an even richer cookie base.
Sandwich Cookies
Turn these cookies into festive sandwich cookies by filling them with maple buttercream, cinnamon cream cheese frosting, or marshmallow fluff.
Holiday Sprinkle Cookies
Add gold sprinkles, coarse sugar, or festive fall sprinkles before baking for a beautiful holiday cookie tray presentation.
🍁 Storage and Make Ahead
How to Store Maple Pumpkin Spice Bourbon Sugar Cookies
Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. They stay soft and chewy while the maple and pumpkin spice flavors become even richer over time.
Refrigerator Storage
For extra chewy cookies, store them in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
Freeze Baked Cookies
Place the fully cooled cookies in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw at room temperature before serving.
Freeze the Cookie Dough
Scoop the dough into balls and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 2 months.
Bake from Frozen
You can bake the frozen cookie dough directly from the freezer. Simply add 1–2 extra minutes to the baking time.
Make the Dough Ahead of Time
The cookie dough can be made up to 2 days in advance and stored covered in the refrigerator before baking. Chilled dough also creates thicker bakery-style cookies.
Keep Cookies Soft Longer
Add a slice of bread to the storage container to help keep the cookies soft and chewy for several days.
🍁 Frequently Asked Questions
Can I make these maple pumpkin spice sugar cookies without bourbon extract?
Yes! You can simply leave out the bourbon extract or replace it with additional vanilla extract. The cookies will still have rich maple flavor and warm seasonal spice.
Can I use homemade pumpkin spice sugar?
Absolutely. The DIY maple pumpkin spice sugar blend in the recipe notes works perfectly and gives the cookies the same cozy fall flavor.
Do I need to chill the cookie dough?
No, the dough can be baked right away. However, chilling the dough for 30–60 minutes creates thicker bakery-style cookies with slightly less spread.
Why are my cookies dry?
Dry cookies are usually caused by too much flour or overbaking. Measure the flour carefully and remove the cookies from the oven while the centers still look slightly soft.
Can I freeze these cookies?
Yes. Both the baked cookies and the unbaked cookie dough freeze very well for up to 2 months.
What does bourbon extract taste like in cookies?
Bourbon extract adds warm caramel, vanilla, and oak-like flavor notes without making the cookies taste strongly like alcohol.
Can I add chocolate chips or nuts?
Yes. White chocolate chips, pecans, walnuts, or even cinnamon chips pair beautifully with the maple pumpkin spice flavor.
How do I keep the cookies soft?
Store the cookies in an airtight container and avoid overbaking them. Adding a slice of bread to the container also helps maintain soft texture.
🍁 Frequently Asked Questions
Can I make these maple pumpkin spice sugar cookies without bourbon extract?
Yes! You can simply leave out the bourbon extract or replace it with additional vanilla extract. The cookies will still have rich maple flavor and warm seasonal spice.
Can I use homemade pumpkin spice sugar?
Absolutely. The DIY maple pumpkin spice sugar blend in the recipe notes works perfectly and gives the cookies the same cozy fall flavor.
Do I need to chill the cookie dough?
No, the dough can be baked right away. However, chilling the dough for 30–60 minutes creates thicker bakery-style cookies with slightly less spread.
Why are my cookies dry?
Dry cookies are usually caused by too much flour or overbaking. Measure the flour carefully and remove the cookies from the oven while the centers still look slightly soft.
Can I freeze these cookies?
Yes. Both the baked cookies and the unbaked cookie dough freeze very well for up to 2 months.
What does bourbon extract taste like in cookies?
Bourbon extract adds warm caramel, vanilla, and oak-like flavor notes without making the cookies taste strongly like alcohol.
Can I add chocolate chips or nuts?
Yes. White chocolate chips, pecans, walnuts, or even cinnamon chips pair beautifully with the maple pumpkin spice flavor.
How do I keep the cookies soft?
Store the cookies in an airtight container and avoid overbaking them. Adding a slice of bread to the container also helps maintain soft texture.
Maple Pumpkin Spice Bourbon Sugar Cookies
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1½–2 tablespoon size)
- Cooling rack
- Small bowl (for rolling sugar)
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup granulated white sugar
- ¾ cup brown sugar packed
- 1 cup 2 sticks unsalted butter, softened
- 3 tbsp maple syrup
- ¼ cup Barred Woods Maple Pumpkin Spice Sugar plus extra for rolling, if you don't want to buy this I also have a DIY recipe for it in the recipe notes.
- 1 large egg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp maple extract
- ½ tsp bourbon extract optional
- 1 tsp vanilla extract
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter & Sugars
- In a large mixing bowl, beat together: butter, white sugar, and brown sugar.
- Maple pumpkin spice maple sugar
- Beat for 2–3 minutes until light and fluffy.
Add Wet Ingredients
- Mix in: egg, maple syrup, maple extract, bourbon extract, vanilla extract
Beat until smooth and fully combined.
- Mix Dry Ingredients
- In a separate bowl, whisk together: flour, baking powder, baking soda, salt
Combine Dough
- Add dry ingredients to the wet mixture and stir until just incorporated. Dough will be soft and slightly sticky — perfect for chewy cookies.
Scoop & Sugar-Dust
- Scoop dough into 1½–2 tablespoon-sized balls.
- Roll tops in additional Maple Pumpkin Spice Maple Sugar for a sparkling crust.
Bake
- Bake for 10–12 minutes, until edges are set and centers still soft. Cookies will continue to firm up as they cool.
Cool
- Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
DIY Maple Pumpkin Spice Sugar
Mix WELL:- ¼ cup granulated sugar
- ½–1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp maple sugar (optional but amazing if available)
- For the best maple flavor: Use pure maple syrup, not pancake syrup. It gives the cookies a deeper, cleaner maple taste.
- Don’t overbake: These cookies should look slightly underdone in the center when you pull them from the oven. They firm up as they cool and stay soft inside.
- Chilling for thicker cookies: If you want taller, bakery-style cookies, chill the dough for 30–60 minutes before scooping.
- Sugar substitution reminder: If readers don’t have Barred Woods Maple Pumpkin Spice Sugar, they can use a DIY blend of sugar + pumpkin spice + cinnamon, or maple sugar with pumpkin spice added.
- Rolling sugar tip: For extra sparkle and texture, roll only the tops of the dough balls in sugar instead of the entire ball.
- Bourbon extract balance: Bourbon extract adds warmth without alcohol flavor. If someone prefers, they can reduce it to ¼ tsp or swap with more vanilla.
- Freeze for later: Dough balls freeze beautifully for up to 2 months. Bake straight from frozen, adding 1–2 minutes to bake time.
- Storage: Store cookies in an airtight container at room temperature for 4–5 days, or refrigerate for up to a week for extra chewiness.
- For a festive finish: A light drizzle of maple glaze or white chocolate makes these perfect for holiday cookie boxes.
🍁 More Cozy Cookie Recipes to Try
If you love warm, soft, bakery-style cookies packed with rich flavor, these recipes are perfect to bake next. From cozy chai spice cookies to classic chocolate chip favorites, these homemade cookie recipes are perfect for holiday baking, cookie trays, and everyday dessert cravings.
- Peanut Butter Chocolate Chip Cookies – Soft and chewy peanut butter cookies loaded with melty chocolate chips.
- Soft Chewy Chai Cookies – Warm chai spices and soft centers make these cookies perfect for fall and winter baking.
- Pumpkin White Chocolate Chip Cookies – Cozy pumpkin cookies filled with creamy white chocolate in every bite.
- Best Chocolate Chip Cookies – A classic bakery-style chocolate chip cookie recipe with crisp edges and gooey centers.
- Reese’s Peanut Butter Cookie Cups – Rich peanut butter cookie cups stuffed with chocolate peanut butter flavor.
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