Maple Pumpkin Cookies

Why You’ll Love This Recipe

• Incredible Flavor: The pumpkin and maple pair beautifully, giving you the taste of fall in every bite.

• Soft and Chewy: These cookies have the perfect texture—soft, tender, and just the right amount of chew.

• Easy to Make: Simple ingredients and no complicated techniques make these cookies a breeze to bake.

• Maple Glaze: The maple glaze adds an extra layer of flavor and sweetness that takes these cookies to the next level!

These cookies taste like pure fall comfort. The pumpkin gives them a rich, moist texture, while the maple syrup adds warmth and sweetness without being overpowering. The blend of cinnamon, nutmeg, and ginger gives that cozy spice flavor we all love. Then there’s the maple glaze—sweet, smooth, and a perfect complement to the spices and pumpkin.

Benefits of This Recipe

• Quick to Make: You can whip these cookies up in about 30 minutes.

• Seasonal Perfection: Ideal for fall baking, whether you’re making them for Thanksgiving or a cozy weekend treat.

• Make-Ahead Friendly: You can make the dough ahead of time and bake the cookies when you’re ready.

• Crowd-Pleaser: Pumpkin lovers and cookie fans alike will go crazy for these!

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

• 1-2 tbsp milk or cream

• 1/2 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

3. Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes.

4. Add the Wet Ingredients: Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree and maple syrup until smooth.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Scoop and Bake: Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set and the tops are slightly puffed.

7. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.

Making the Maple Glaze

1. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, milk (or cream), and vanilla extract until smooth. The glaze should be thick but pourable—add more milk if needed.

2. Glaze the Cookies: Once the cookies are completely cool, drizzle or spread the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.

Servings and Timing

• Servings: This recipe makes about 24 cookies.

• Total Time: Approximately 30-40 minutes (including preparation and baking time).

Variations

• Add nuts: Stir in 1/2 cup of chopped pecans or walnuts for extra crunch.

• Try chocolate chips: Add 1/2 cup of chocolate chips for a pumpkin-chocolate combo.

• Use coconut oil: Replace the butter with coconut oil for a dairy-free option.

• Substitute honey: If you don’t have maple syrup, you can use honey in both the cookie dough and glaze.

Storage/Reheating

• At Room Temperature: Store these cookies in an airtight container at room temperature for up to 3 days.

• In the Fridge: You can store the cookies (especially if glazed) in the fridge for up to 5 days. Bring them to room temperature before serving.

• In the Freezer: These cookies freeze well! Freeze unglazed cookies for up to 2 months. Thaw and glaze when ready to enjoy.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sugar that will affect the taste and texture of your cookies. Use plain pumpkin puree instead.

2. Can I make the dough ahead of time?

Yes! You can make the dough ahead of time, wrap it tightly in plastic wrap, and store it in the fridge for up to 2 days before baking.

3. How can I make the cookies thicker?

Chill the cookie dough for 30 minutes before baking to help the cookies hold their shape.

4. Can I freeze these cookies?

Yes, you can freeze the cookies (unglazed) for up to 2 months. Just thaw them and glaze when ready to serve.

5. Can I use a different type of syrup?

You can substitute honey for maple syrup in both the cookies and the glaze if you prefer, but maple syrup gives the best flavor for this recipe.

6. How do I prevent the glaze from melting into the cookies?

Make sure the cookies are completely cool before glazing them to prevent the glaze from melting.

7. Can I add chocolate chips to the dough?

Yes, feel free to stir in 1/2 cup of chocolate chips for a delicious pumpkin-chocolate twist.

8. What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

9. Can I use a hand mixer instead of an electric mixer?

Yes, a hand mixer will work just fine for creaming the butter and sugars, as well as mixing the dough.

10. How long should I bake the cookies?

Bake the cookies for 12-15 minutes, or until the edges are set and the tops are slightly puffed. Be careful not to overbake.

Conclusion

These Maple Pumpkin Cookies are the perfect fall treat, combining the rich flavors of pumpkin and maple with a soft, chewy texture and a sweet maple glaze. Whether you’re making them for a cozy weekend snack, a Thanksgiving treat, or just because, these cookies will be a crowd favorite. Simple to make, delicious to eat, and filled with all the comforting flavors of fall, they’re sure to become a staple in your fall baking repertoire!