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Maple Pumpkin Cookies

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Fall baking doesn’t get much better than this! These Maple Pumpkin Cookies combine two of the season’s most iconic flavors—pumpkin and maple—into soft, melt-in-your-mouth treats that are perfect for cozy days. They’re spiced with warm autumn spices and topped with a maple glaze that adds the perfect touch of sweetness.

Ingredients

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

1 cup powdered sugar

2 tbsp pure maple syrup

1–2 tbsp milk or cream

1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy—about 2-3 minutes.
  4. Beat in the egg and vanilla extract until fully combined. Then, mix in the pumpkin puree and maple syrup until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  6. 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. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
  8. For the maple glaze, 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.
  9. 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.

Notes

You can add 1/2 cup of chopped pecans or walnuts for extra crunch.

For a pumpkin-chocolate combo, add 1/2 cup of chocolate chips.

Replace butter with coconut oil for a dairy-free version.

If you don’t have maple syrup, honey can be used as a substitute in both the dough and glaze.

Nutrition

Find it online: https://chocolatecoveredamy.com/maple-pumpkin-cookies/