Description
These Maple Pumpkin Cookies are a perfect fall treat—soft, flavorful, and bursting with pumpkin goodness. Topped with a sweet maple glaze, they are an irresistible dessert that’s perfect for cozy gatherings or enjoying with a cup of coffee. The blend of warm spices and the rich maple flavor makes these cookies a true delight.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup pure maple syrup
1 cup powdered sugar
2 tbsp pure maple syrup
1–2 tbsp milk or cream
1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.
- Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree and maple syrup until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly puffed.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
- In a small bowl, whisk together the powdered sugar, maple syrup, milk (or cream), and vanilla extract until smooth. The glaze should be thick but pourable—add more milk if needed.
- Once the cookies are completely cool, drizzle or spread the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.
- Serve and enjoy!
Notes
- For added crunch, stir in 1/2 cup of chopped walnuts, pecans, or your favorite nuts to the cookie dough.
- For a pumpkin-chocolate combo, add 1/2 cup of chocolate chips to the dough.
- Use coconut oil instead of butter for a dairy-free alternative with a light coconut flavor.
- If you don’t have maple syrup, honey can be used in both the cookie dough and glaze.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
