Maple Glazed Pumpkin Cookies

Name: Maple Glazed Pumpkin Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar; 1 cup pumpkin puree; 1 large egg; 1 tsp vanilla extract; 1/4 cup maple syrup; 1/2 cup confectioners' sugar

🕒 Prep: 15 min

🔥 Cook: 15 min

🍽 Serves: 24

★★★★★

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Autumn is here, and there's nothing quite like the comforting aroma of freshly baked cookies to warm your home. These Maple Glazed Pumpkin Cookies blend the earthy sweetness of pumpkin with a rich maple glaze, making them a delightful treat for the season.

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Ingredients for Maple Glazed Pumpkin Cookies

All-purpose flour provides the structure for these cookies, giving them their soft yet sturdy form. Baking powder and baking soda work together to give a nice rise, while salt enhances all the flavors. The blend of ground cinnamon, nutmeg, and ginger adds a warm spice that complements the pumpkin beautifully. Butter brings richness and helps with the tender crumb, while a mix of granulated sugar and brown sugar adds sweetness and moisture. The star of the show, pumpkin puree, infuses the cookies with a subtle earthy sweetness. Egg binds everything together, and vanilla extract adds depth to the flavor profile. For the glaze, maple syrup and confectioners' sugar create a sweet topping that hardens to a lovely finish.

Tips & Tricks

Use room temperature ingredients for smoother mixing.
If your glaze is too thick, add a teaspoon of milk to thin it out.
For extra flavor, toast the spices lightly before adding them to the mixture.

Serving Suggestions

These cookies pair beautifully with a hot cup of chai tea or a spiced latte, enhancing the warm, autumn flavors. For a cozy afternoon treat, serve them with a scoop of vanilla ice cream and a sprinkle of cinnamon on top.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?: Yes, just make sure it’s well-cooked and pureed to a smooth consistency before using.
How should I store these cookies?: Keep them in an airtight container at room temperature for up to 5 days.
Can I freeze the dough?: Absolutely. Scoop it onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.

Maple Glazed Pumpkin Cookies Recipe Walkthrough

Start by preheating your oven to 350°F and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of the leavening agents and spices.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined. The batter will look a bit curdled, but that’s totally normal.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough. Use a spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread slightly as they bake.

Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For the glaze, stir together the maple syrup and confectioners' sugar until smooth. Drizzle it over the cooled cookies and allow it to set before serving.

Why You'll Love This Recipe

Perfectly soft and moist texture with a hint of spice.
Quick and simple to whip up, even on a busy day.
The maple glaze adds a touch of elegance and extra flavor.
Great way to use up leftover pumpkin puree.

Ingredients

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

1 cup pumpkin puree

1 large egg

1 tsp vanilla extract

1/4 cup maple syrup

1/2 cup confectioners' sugar

Step-by-step Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.

4. Mix in the pumpkin puree, egg, and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 12-15 minutes, or until the edges are lightly golden.

8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. To make the glaze, stir together the maple syrup and confectioners' sugar until smooth.

10. Drizzle the glaze over cooled cookies and let set before serving.

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