Maple Pumpkin Cookies
These delightful Maple Pumpkin Cookies are soft, chewy, and bursting with all the quintessential flavors of fall. They feature an incredibly soft and moist texture from pumpkin puree, balanced with warm pumpkin pie spices and a rich, sweet maple glaze. Easy to make and perfect for any autumn gathering.
Ingredients
- 1/2 cup unsalted butter softened (113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup light brown sugar packed (110g)
- 1 large egg room temperature
- 1 cup pure pumpkin puree not pumpkin pie filling! (240g)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (210g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice or homemade blend (cinnamon, nutmeg, ginger, allspice, cloves)
- 1/4 cup unsalted butter softened (56g) for glaze
- 1/4 cup pure maple syrup avoid imitation syrup (60ml) for glaze
- 2 cups powdered sugar (240g) for glaze
- 1-2 tablespoons milk as needed for consistency for glaze
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set them aside.
- In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes.
- Beat in the egg, pumpkin puree, and vanilla extract until they are well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Make sure there are no lumps.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. A cookie scoop works perfectly for uniform sizing.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. They might look slightly underdone in the middle, but they will continue to firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the maple glaze. In a medium bowl, whisk together the softened butter, pure maple syrup, powdered sugar, and 1 tablespoon of milk until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until it reaches a drizzling consistency.
- Once the cookies are completely cool, drizzle the maple glaze generously over each one. Let the glaze set for about 15 minutes before serving.
Notes
Make sure your butter and egg are at room temperature for proper emulsification. Avoid overmixing the dough once dry ingredients are added to prevent tough cookies. Chilling the dough for 30-60 minutes can improve texture and flavor. Do not overbake; remove when edges are lightly golden and centers are just set. Ensure cookies are completely cool before glazing to prevent melting. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For variations, add 1/2 cup chopped toasted pecans or walnuts, or 1 cup white chocolate chips/dark chocolate chunks to the dough. A pinch of cinnamon or nutmeg can be added to the glaze. Alternatively, use a tangy cream cheese frosting instead of the maple glaze.