Description
Soft and chewy pumpkin cookies infused with warm spices and topped with a sweet maple glaze — the perfect fall treat.
Ingredients
For the cookies:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
For the maple glaze:
1 1/2 cups powdered sugar
2 tbsp pure maple syrup
2–3 tbsp milk
1/4 tsp maple extract (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt.
3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
4. Add pumpkin puree, egg, and vanilla extract; beat until well combined.
5. Gradually mix in the dry ingredients until fully incorporated.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
7. Bake for 12–14 minutes, or until the edges are set and tops look dry.
8. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, maple syrup, milk, and maple extract (if using) until smooth.
10. Drizzle glaze over cooled cookies and let set before serving.
Notes
For thicker glaze, use less milk; for a thinner drizzle, add more milk as needed.
Store cookies in an airtight container at room temperature for up to 4 days.
Add chopped pecans or walnuts to the cookie dough for extra texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg