Maple Glazed Pumpkin Cookies Recipe – Soft, Easy & Irresistible

The very first time I pulled a tray of maple glazed pumpkin cookies from the oven, my entire kitchen smelled like autumn in a bakery—warm, cinnamon-spiced, and just a little bit magical. You know those moments when you take one bite of something and immediately want to share it with everyone? That’s these cookies, honestly. The maple glaze melts into the nooks and crannies of cloud-like pumpkin cookies, turning every bite into a soft, sweet, and slightly tangy treat. It’s the kind of recipe that feels like a cozy sweater on a chilly day—comforting, familiar, but with a little extra flair.

I stumbled onto this maple glazed pumpkin cookies recipe during a desperate search for something different to bake with my last can of pumpkin puree. I was craving those bakery-style, soft pumpkin cookies but wanted a twist—something that screamed “fall” louder than a pile of crunchy leaves. That’s when I remembered an old family recipe for maple-glazed donuts, and the idea clicked. After a few tweaks (okay, maybe five test batches), I finally landed on this combination of pillowy pumpkin cookies topped with a glossy, rich maple glaze. It’s now a staple in my kitchen from September through Thanksgiving—and sometimes even longer.

Why do I keep coming back to these maple glazed pumpkin cookies? For starters, they’re ridiculously simple. The dough comes together in minutes, no chilling required, and the glaze is just as easy. They’re perfect for busy afternoons, surprise guests, or when you need a little pick-me-up with your coffee. Plus, they’re almost impossible to mess up—trust me, I’ve tested every shortcut and substitution. If you love soft cookies, pumpkin spice, or anything maple, this recipe will win you over. Whether you’re baking for your family, a holiday party, or just because, these cookies are guaranteed to steal the show.

Why You’ll Love This Maple Glazed Pumpkin Cookies Recipe

• Soft & Pillowy Texture: These cookies bake up incredibly tender and cake-like, thanks to the pumpkin puree and just the right amount of flour.
• Easy & Quick Prep: No fancy equipment or complicated steps—just mix, scoop, bake, and glaze. You can have fresh cookies in under an hour!
• Maple Glaze Magic: The rich, sweet maple glaze adds a fall-inspired finish that takes these cookies from good to “please can I have another?”
• Perfect for Every Occasion: Whether you’re hosting a fall brunch, bringing a treat to a potluck, or prepping for Thanksgiving, these cookies fit right in.
• Crowd-Pleaser: Kids, adults, pumpkin skeptics—everyone loves these cookies. They’re always the first to vanish at parties.
• Use-What-You-Have Ingredients: Most of the components are pantry staples. If you bake at all, you probably have everything you need already.
• Customizable: You can easily adjust spices, swap in gluten-free flour, or make the glaze dairy-free if needed.

What makes my maple glazed pumpkin cookies different? I’ve experimented with the ratio of pumpkin to flour to get that just-right balance—moist but not gummy, cakey but never dry. The secret is a blend of brown sugar and a dash of nutmeg for depth, plus a maple glaze that sets with a slight sheen but stays soft to the bite. I always blend my glaze until it’s silky (no lumps allowed!), and I let the cookies cool just enough before dunking—so the glaze soaks in slightly. It’s these little things that turn a simple cookie into something unforgettable.

And honestly, there’s something so comforting about a cookie that tastes like autumn, smells like a bakery, and looks picture-perfect on your holiday table. These cookies are the ones you make “just because”—but end up sharing with everyone you know. If you want to impress without stress, this is the recipe you need in your fall baking arsenal.

What Ingredients You Will Need

This maple glazed pumpkin cookies recipe relies on classic, wholesome ingredients—nothing fussy or hard to find. Each component plays a role in creating that signature soft, flavorful cookie with a sweet, maple-kissed finish. Here’s what you’ll need:

• For the Pumpkin Cookies:
  • All-purpose flour (bleached or unbleached, sifted for best results)
  • Baking powder and baking soda (for perfect lift and softness)
  • Ground cinnamon (the backbone of pumpkin spice!)
  • Ground nutmeg (for warmth and depth—freshly grated if you have it)
  • Salt (balances the sweetness, don’t skip it)
  • Unsalted butter, softened (adds richness; can use vegan butter if needed)
  • Packed brown sugar (light or dark, brings moisture and caramel notes)
  • Granulated sugar (for that classic sweetness)
  • Pure pumpkin puree (not pumpkin pie filling—Libby’s is my go-to brand)
  • Large egg (room temperature for best mixing)
  • Pure vanilla extract (splurge on real vanilla if you can!)
• For the Maple Glaze:
  • Powdered sugar (sifted, so your glaze is silky smooth)
  • Pure maple syrup (the real deal, not pancake syrup; Grade A gives a nice flavor)
  • Milk or cream (adjust for desired glaze consistency; use dairy-free if needed)
  • Vanilla extract (just a splash for depth)
  • Pinch of salt (optional, but a little salt in the glaze brings out the maple flavor)

Ingredient Tips & Swaps:

• Flour: For gluten-free, use a 1:1 gluten-free blend (I like King Arthur or Bob’s Red Mill).
• Pumpkin: If you only have homemade pumpkin puree, make sure it’s well-drained—excess moisture can make the cookies too cakey.
• Butter: Vegan butter works; coconut oil is okay, but the flavor will change slightly.
• Spices: You can add a pinch of ground ginger or cloves for a spicier cookie.
• Maple Syrup: Honey works in a pinch, but nothing beats real maple flavor here.

Most of these ingredients are pantry staples, especially if you bake at all in the fall. The only thing you really need to double-check is the pure maple syrup—trust me, it makes all the difference in the glaze.

Equipment Needed

One of the best things about these maple glazed pumpkin cookies is how little equipment you actually need. Here’s what I use every time:

• Mixing bowls (one large, one medium)
• Electric mixer or sturdy whisk (electric is faster, but I’ve done it by hand in a pinch!)
• Measuring cups and spoons (accuracy matters—especially for flour and pumpkin)
• Baking sheet (lined with parchment paper for easy cleanup)
• Cookie scoop or two spoons (scoops make perfectly round cookies, but spoons work too; I use a medium #40 scoop for even sizing)
• Wire rack (for cooling and glazing, so the glaze can drip off—makes cleanup easier)
• Small saucepan or microwave-safe bowl (for the glaze, if you need to warm your maple syrup slightly)
• Spatula (for mixing and transferring cookies)

Equipment Notes:

• If you don’t have parchment paper, lightly grease your baking sheet—but parchment guarantees no sticking, especially with the glaze.
• No wire rack? Lay out a sheet of wax paper or foil and glaze your cookies there.
• For the electric mixer, a hand mixer is totally fine—you don’t need a stand mixer.
• Budget tip: Most of my favorite tools are from basic brands or even thrift store finds. As long as your tools are clean and in good shape, you’re set!

How to Make Maple Glazed Pumpkin Cookies

1. Preheat and Prep:
   • Preheat your oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
   • If using homemade pumpkin puree, blot with paper towels to remove extra moisture.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
   • Set aside. This keeps your cookies from developing streaks of flour later.
3. Cream Butter and Sugars:
   • In a large bowl, beat 1/2 cup (113g) unsalted butter (softened), 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy, about 2-3 minutes. (If mixing by hand, use some muscle—the mixture should look pale and creamy.)
4. Add Wet Ingredients:
   • Beat in 1 cup (240g) pure pumpkin puree, 1 large egg (room temp), and 2 teaspoons vanilla extract until fully combined. (The mixture may look a bit curdled—don’t worry, it’ll come together with the flour.)
5. Combine Wet and Dry:
   • Add the dry ingredients to the wet in two batches, mixing gently after each addition. Stop as soon as you see no flour streaks—overmixing makes the cookies tough.
   • The dough will be soft and sticky, more like a thick cake batter. That’s perfect!
6. Scoop and Bake:
   • Using a medium cookie scoop (about 1.5 tablespoons per cookie), drop dough onto the prepared baking sheet, spacing about 2 inches apart.
   • Bake for 12-14 minutes, or until the edges are set and the tops no longer look wet. The cookies should spring back lightly when touched.
   • Troubleshooting tip: If your cookies spread too much, your dough may have been too warm or you used too much pumpkin. Try chilling the next batch for 15 minutes before baking.
7. Cool Completely:
   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Warm cookies will melt the glaze too much.
8. Make the Maple Glaze:
   • In a medium bowl, whisk together 1 1/2 cups (180g) powdered sugar, 3 tablespoons pure maple syrup, 2-3 tablespoons milk or cream, and 1/2 teaspoon vanilla extract.
   • Add a pinch of salt if desired. The glaze should be thick but pourable—add more milk a teaspoon at a time for a thinner glaze.
   • Tip: Sift the powdered sugar first for the silkiest glaze.
9. Glaze the Cookies:
   • Once cookies are completely cool, dip the tops in the glaze or drizzle with a spoon.
   • Let the glaze set for 20-30 minutes. If you want a thicker glaze, double-dip after the first layer sets.
   • Place cookies back on the rack to finish setting. (Put a sheet of parchment underneath for easier cleanup.)

These cookies keep their soft, pillowy texture for days—if you can resist eating them all at once! My tip: Resist the urge to overbake. They might look pale, but they’ll firm up as they cool and stay perfectly tender.

Cooking Tips & Techniques for Maple Glazed Pumpkin Cookies

• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing will make the cookies dense instead of light and cakey.
• Use Room Temperature Ingredients: This helps everything blend together and gives you a smoother dough—no weird butter lumps.
• Blot Your Pumpkin: If your puree is watery, blot it with paper towels to avoid excess moisture. Too much liquid can make your cookies spread or turn gummy.
• Chill the Dough (Optional): If you want perfectly round cookies, chill the dough for 30 minutes before scooping. I skip this when I’m in a rush, and they still turn out great—just a bit more rustic-looking.
• Glaze Consistency: The glaze should be thick enough to coat the cookies but not so thick it clumps. Add milk slowly until it’s just right. If it gets too runny, add a bit more powdered sugar.
• Let Cookies Cool: Glaze only once the cookies are completely cool, or the glaze will slide right off (learned this the hard way!).
• Batch Baking: If you’re doubling the recipe, bake one tray at a time for even results. Rotate the tray halfway through for even baking.

I’ve had a few batches go sideways—once, I forgot to blot my pumpkin and ended up with flat, sticky cookies (still tasty, just not pretty). Another time, I rushed the glaze and skipped sifting the powdered sugar. Lumpy glaze isn’t nearly as appetizing! These days, I always take the extra minute to do things right, and it pays off every single time.

If you’re juggling other dishes, you can make the dough up to a day ahead and chill it—just bring it back to room temp before baking. The glaze can be made ahead, too; just store it covered in the fridge and whisk before using. These little tricks make the whole process smoother and less stressful, especially around the holidays.

Variations & Adaptations

• Gluten-Free Maple Glazed Pumpkin Cookies: Use a 1:1 gluten-free flour blend instead of regular flour. I’ve had great results with King Arthur’s Measure for Measure. No other changes needed!
• Dairy-Free Option: Swap in plant-based butter and use dairy-free milk (like almond or oat) in the glaze. The texture stays just as soft and fluffy, and the maple glaze still shines.
• Extra Spiced: Add 1/4 teaspoon each of ground ginger and ground cloves for a punchier spice profile. Great for those who love a little heat and warmth in their pumpkin treats.
• Add-Ins: Stir in 1/2 cup chopped toasted pecans or walnuts, or a handful of mini chocolate chips for a fun twist. I’ve tried both—pecans are my favorite for a nutty crunch!
• Different Cooking Methods: You can bake these cookies in a mini muffin pan for pumpkin “cookie bites” (just reduce baking time to 10 minutes). They’ll be extra thick and fun for parties.
• Maple-Free Glaze: If you’re out of maple syrup, a simple vanilla glaze (just powdered sugar, milk, and vanilla) works in a pinch—though the maple flavor is what makes these cookies special.

One of my personal favorite variations? I once added orange zest to the glaze for a citrusy twist—sounds odd, but the bright flavor paired perfectly with the pumpkin and maple. Feel free to play around and make these cookies your own. That’s the best part about baking at home!

Serving & Storage Suggestions

These maple glazed pumpkin cookies are best served at room temperature, where the glaze is set but still a little soft. Arrange them on a pretty platter for a fall brunch or stack them up on a rustic cake stand for a cozy dessert table—they photograph beautifully for Pinterest-worthy spreads!

Pair them with a mug of hot coffee, spiced chai, or even a glass of cold milk for a comforting treat. They also play well with other autumn treats like apple crisp or cinnamon rolls if you’re building a dessert buffet.

Storage Tips:

• Store cookies in an airtight container at room temperature for up to 3 days. They stay soft and pillowy!
• For longer storage, layer cookies between sheets of wax or parchment paper and freeze in a zip-top bag for up to 2 months. Thaw at room temperature before serving.
• If glazing ahead, let the glaze set fully before stacking to avoid sticking.
• To reheat, pop a cookie in the microwave for 10-15 seconds for that “fresh-baked” warmth (the glaze will get a little gooey and delicious).

Honestly, these cookies taste even better on day two—the flavors meld, and the glaze soaks in just a bit. If you can resist them that long, you’re stronger than I am!

Nutritional Information & Benefits

Each maple glazed pumpkin cookie (out of a batch of 24) contains approximately:

• Calories: 115
• Carbohydrates: 20g
• Fat: 4g
• Protein: 1g
• Sugar: 10g

Health Highlights:

• Pumpkin puree is rich in vitamin A, fiber, and antioxidants. It keeps the cookies moist with less fat.
• Using real maple syrup adds minerals like manganese and zinc (plus, it’s lower on the glycemic index than white sugar).
• These cookies are naturally nut-free (unless you add nuts) and can be made dairy-free or gluten-free with simple swaps.
• Potential allergens: contains wheat, egg, and dairy (unless modified).

From a wellness perspective, I love that these cookies feel indulgent but sneak in a little nutrition from the pumpkin. They’re a treat, for sure, but one you can feel good about sharing.

Conclusion

If you’re searching for a cookie recipe that’s easy, cozy, and guaranteed to win hearts, these maple glazed pumpkin cookies are the answer. With their soft texture, rich pumpkin spice, and that unforgettable maple glaze, they’re the kind of treat that disappears from the plate before you know it. Plus, they’re endlessly adaptable—swap in your favorite flour, tweak the spices, or change up the glaze to suit your mood.

I make these cookies every fall, and they never fail to bring a smile to my face (and everyone else’s, too). Whether you’re baking for family, friends, or just a little self-care moment, you can’t go wrong here. If you try them, I’d love to hear how they turned out—did you add nuts? Go extra spicy? Share your thoughts in the comments, pin the recipe for later, or tag me if you post your own cookie photos!

So preheat your oven, grab that can of pumpkin, and get ready to fall in love with your new favorite autumn cookie. Happy baking!

Frequently Asked Questions – Maple Glazed Pumpkin Cookies

Are these maple glazed pumpkin cookies soft or crispy?

They’re super soft and pillowy, almost like little pumpkin cakes. If you prefer a crispier cookie, you can bake them a couple of minutes longer, but they’re designed to be tender!

Can I make these cookies ahead of time?

Absolutely! The cookies keep well for up to 3 days in an airtight container, and the flavor actually improves as they sit. You can also freeze them (glazed or unglazed) for up to 2 months.

What’s the best way to apply the maple glaze?

I like to dip the top of each cooled cookie directly into the glaze for a thick, even coating. You can also drizzle with a spoon for a more rustic look. Let them set on a wire rack for best results.

Can I use homemade pumpkin puree instead of canned?

Yes, just make sure to drain it well so it’s not too watery. Too much moisture can make the cookies spread too much or turn gummy.

How do I make these cookies gluten-free or dairy-free?

Use a 1:1 gluten-free flour blend for gluten-free cookies, and choose plant-based butter and non-dairy milk for the glaze to make them dairy-free. Both versions turn out just as delicious!

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