Maple Pumpkin Cookies
Soft, spiced, and perfectly sweet, these Maple Pumpkin Cookies are the ultimate autumn treat! Featuring the rich flavors of pure maple syrup and warm spices like cinnamon, nutmeg, and ginger, these cookies are delicately moist thanks to the addition of real pumpkin puree. A silky maple glaze drizzled on top adds a decadent finishing touch, making them perfect for cozy fall gatherings or a simple snack with a cup of tea. Ready in just under 30 minutes, this easy recipe is ideal for baking enthusiasts of all skill levels who crave a taste of seasonal comfort. Plus, these cookies are sure to impress as they stay soft and flavorful for days! Give your fall dessert table a seasonal upgrade with these irresistible pumpkin maple delights.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.75 cup pumpkin puree
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup (for glaze)
- 1 teaspoon milk (optional, for thinning glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and creamy, about 2 minutes.
Add the pumpkin puree, 2 tablespoons of maple syrup, and vanilla extract to the butter mixture. Mix until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Using a cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10–12 minutes, or until the edges are just set and the tops are no longer wet. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies are cooling, make the glaze. In a small bowl, whisk the powdered sugar and 3 tablespoons of maple syrup together until smooth. If the glaze is too thick, add milk, 1 teaspoon at a time, until it reaches your desired consistency.
Once the cookies are completely cool, drizzle the maple glaze over the tops using a spoon or piping bag.
Let the glaze set for 15 minutes before serving. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 442.6 g | 161% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 264.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 768 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
