Print

Maple Pumpkin Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Maple Pumpkin Cookies are the ultimate fall treat—soft, chewy, and full of warm spices with the perfect balance of pumpkin and maple flavor. Topped with a silky maple glaze, these cozy cookies are easy to make and perfect for autumn gatherings, holiday baking, or enjoying with a cup of coffee.

Ingredients

  • 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
  • 12 tbsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla, then mix in pumpkin puree and maple syrup until smooth.
  5. Gradually add the dry ingredients and mix just until combined—do not overmix.
  6. Scoop dough onto prepared sheets about 2 inches apart.
  7. Bake for 12–15 minutes, or until edges are set.
  8. Cool on the sheet for 5 minutes, then transfer to a wire rack.
  9. For the glaze: Whisk together powdered sugar, maple syrup, milk or cream, and vanilla until smooth.
  10. Once cookies are fully cooled, drizzle or spread glaze on top. Let glaze set before serving.

Notes

  • Chill dough for thicker cookies.
  • Don’t overbake—cookies should remain soft.
  • Add nuts or chocolate chips for extra texture and flavor.
  • Use pure pumpkin puree—not pie filling—for best results.
  • Cookies freeze best unglazed; add glaze after thawing.

Nutrition