Description
Get ready to fall in love with these Maple Pumpkin Cookies — the coziest treat for chilly autumn days! Each cookie is soft, slightly chewy, and bursting with the comforting blend of pumpkin, maple syrup, and warm spices. A silky maple glaze on top ties everything together, making these cookies perfect for festive get-togethers, afternoon coffee breaks, or just because you deserve something sweet.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ¼ cup pure maple syrup
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats — this helps the cookies bake evenly and prevents sticking.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Give them a quick whisk to evenly distribute the spices, then set the bowl aside for later.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated and brown sugars until the mixture looks light, creamy, and fluffy — about 2–3 minutes using an electric mixer.
Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until smooth. Next, add in the pumpkin puree and maple syrup. Mix until everything is combined and the batter looks silky and uniform.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredient mixture into the wet batter. Mix on low speed (or stir by hand) until no more streaks of flour remain. Avoid overmixing — that’s the secret to keeping your cookies soft and tender.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop small mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each one. Bake for 12–15 minutes, or until the edges are set and the tops look slightly puffed.
Tip: If you prefer a denser cookie, chill the dough for 30 minutes before baking.
Step 7: Cool the Cookies
Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They’ll firm up a bit as they cool but still stay soft inside.
Making the Maple Glaze
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In a small bowl, whisk together the powdered sugar, maple syrup, milk or cream, and vanilla extract until smooth.
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Adjust the consistency as needed — add a touch more milk for a thinner glaze or extra sugar to thicken it.
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Once the cookies are completely cool, drizzle or spread the glaze over the tops. Let the glaze set for about 10 minutes before serving.
Notes
- Notes and Tips
- Add-ins for Extra Flavor: Fold in ½ cup of chopped walnuts, pecans, or chocolate chips if you like a bit of texture.
- Dairy-Free Option: Swap butter for coconut oil (solid, not melted) for a dairy-free version.
- Thicker Cookies: Chill your dough before baking to help the cookies hold their shape better.
- Glaze Smart: Always glaze fully cooled cookies — otherwise, the heat will melt the glaze right off.
- Storage
- Room Temperature: Keep cookies in an airtight container for up to 3 days.
- Refrigerator: Store glazed cookies in the fridge for up to 5 days. Let them come to room temperature before eating.
- Freezer: Freeze unglazed cookies for up to 2 months. Thaw and glaze right before serving for the best texture and flavor.
Nutrition
- Calories: 160kcal
- Sugar: 13g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg