Maple Pumpkin Cookies with The Best Maple Glaze
This recipe for Maple Pumpkin Cookies delivers a tender, cake-like texture, bursting with cozy spices, all topped off with a rich, sweet maple glaze that will make your taste buds sing. These cookies are truly a seasonal delight you'll want to bake again and again.
Ingredients
- 1 cup 100% pure pumpkin puree not pumpkin pie filling
- 1 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour a cup-for-cup gluten-free blend works too
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- 2 tsp pumpkin pie spice blend or a mix of cinnamon, nutmeg, and ginger
- 1 1/2 cups confectioners' (powdered) sugar for the glaze
- 3 tbsp pure maple syrup for the glaze
- 2 tbsp milk any kind, including plant-based, for the glaze
- 1 tbsp melted unsalted butter for the glaze
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- 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 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars. Mix on low speed until all the wet ingredients are well combined. The mixture might look a little curdled, but don't worry, that's normal.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Combining these dry ingredients first ensures they are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Overmixing can lead to tough cookies.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size, which helps them bake evenly.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. You want them to be tender and cake-like, not crisp.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial before glazing.
- While the cookies cool, prepare the maple glaze. In a small bowl, whisk together the confectioners' sugar, pure maple syrup, milk, and melted butter until smooth. If it's too thick, add a tiny bit more milk; if too thin, add a little more confectioners' sugar.
- Once the Pumpkin Cookies are completely cool, drizzle or spread the maple glaze over each one. Let the glaze set for a few minutes before serving. Enjoy your homemade treat!
Notes
Tips for the Best Maple Pumpkin Cookie Results: Always use 100% pure pumpkin puree, not pumpkin pie filling. If your pumpkin puree seems very watery, blot it with a paper towel or drain it to remove excess moisture. Avoid overmixing the cookie dough once the flour is added to prevent tough cookies. Ensure your cookies are completely cooled before applying the maple glaze to prevent it from melting. Delicious Variations to Try: Stir 1/2 to 1 cup of chocolate chips (semi-sweet, milk, or white) into the cookie dough. Fold chopped pecans or walnuts into the dough or sprinkle over the wet glaze. Whisk a pinch of cinnamon or pumpkin pie spice into your maple glaze. For a cream cheese glaze, combine softened cream cheese, powdered sugar, vanilla, and a splash of milk. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based milk in the glaze and a dairy-free butter substitute in the cookies. Storage: Unglazed cookies can be stored in an airtight container at room temperature for up to 3 days. Glazed cookies are best stored in an airtight container in the refrigerator for up to 5 days, as the glaze can become sticky at room temperature. You can freeze unglazed baked cookies for up to 3 months; thaw at room temperature and glaze before serving. You can prepare the cookie dough a day or two in advance and store it in the refrigerator. Make the glaze fresh before serving.