Maple Pumpkin Cookies

Fall baking never tasted better than with these Maple Pumpkin Cookies. I love how the flavors of pumpkin and maple come together to create a soft, spiced cookie topped with a sweet maple glaze. They’re cozy, comforting, and perfect for the season.

Why You’ll Love This Recipe

I like how these cookies bring the essence of fall into every bite with pumpkin and maple paired together. I get that soft, chewy texture I want in a cookie without much effort since the recipe is so simple. The maple glaze is my favorite part—it adds sweetness and a smooth finish that makes these cookies unforgettable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 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

For the maple glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk or cream
• 1/2 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, I whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In a large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
4. I beat in the egg and vanilla, then add pumpkin puree and maple syrup until smooth.
5. I slowly mix in the dry ingredients until just combined, being careful not to overmix.
6. Using a scoop, I drop dough onto the prepared sheets about 2 inches apart.
7. I bake for 12–15 minutes, until the edges are set.
8. After cooling on the sheet for 5 minutes, I transfer cookies to a rack to cool completely.

For the glaze:

1. I whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
2. Once the cookies are completely cool, I drizzle or spread the glaze and let it set before serving.

Servings and timing

This recipe makes about 24 cookies. I spend around 15 minutes on prep, 15 minutes on baking, and about 10 minutes for glazing and cooling—so I can have a batch ready in about 40 minutes.

Variations

• I like to stir in chopped pecans or walnuts for crunch.
• Sometimes I add chocolate chips for a pumpkin-chocolate mix.
• I can swap butter with coconut oil for a dairy-free version.
• If I don’t have maple syrup, I use honey instead.

storage/reheating

At room temperature, I keep the cookies in an airtight container for up to 3 days. In the fridge, they last up to 5 days, though I like to bring them back to room temperature before eating. If I want to freeze them, I freeze unglazed cookies for up to 2 months and glaze after thawing.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough and chill it for up to 2 days. I can also freeze the dough balls and bake them straight from the freezer with a little extra baking time.

Can I use pumpkin pie filling instead of puree?

I avoid pumpkin pie filling because it already has spices and sugar, which changes the flavor and texture. Pure pumpkin puree works best.

Do I have to glaze the cookies?

No, I don’t. The cookies are delicious on their own, but I really enjoy how the glaze enhances the flavor.

Can I make these cookies thicker?

Yes, I chill the dough for 30 minutes before baking if I want thicker cookies.

How do I keep the cookies soft?

I make sure not to overbake them. I remove them from the oven when the edges are set but the centers are still soft.

Conclusion

I love how these Maple Pumpkin Cookies bring together pumpkin, maple, and warm spices in the perfect fall treat. They’re soft, flavorful, and topped with a simple glaze that makes them extra special. Whether I make them for a holiday gathering or just to enjoy at home with a warm drink, they always bring cozy comfort to the season.

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