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Maple Glazed Pumpkin Cookies

maple glazed pumpkin cookies - featured image
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These soft, pillowy pumpkin cookies are infused with warm spices and topped with a rich maple glaze, making them the perfect cozy treat for fall. Easy to make and irresistibly delicious, they’re sure to be a hit at any gathering or as a comforting snack.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour (bleached or unbleached, sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 1 large egg (room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or cream (dairy or non-dairy)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. 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. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the pumpkin puree, egg, and vanilla extract until fully combined. The mixture may look curdled; this is normal.
  5. Add the dry ingredients to the wet in two batches, mixing gently after each addition. Stop as soon as you see no flour streaks. The dough will be soft and sticky.
  6. Using a medium cookie scoop (about 1.5 tablespoons per cookie), drop dough onto the prepared baking sheet, spacing about 2 inches apart.
  7. 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.
  8. Let cookies 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 or cream, and vanilla extract in a medium bowl. Add a pinch of salt if desired. The glaze should be thick but pourable; add more milk a teaspoon at a time if needed.
  10. Once cookies are completely cool, dip the tops in the glaze or drizzle with a spoon. Let the glaze set for 20-30 minutes. For a thicker glaze, double-dip after the first layer sets.
  11. Place cookies back on the rack to finish setting. Store in an airtight container at room temperature for up to 3 days.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and non-dairy milk in the glaze. Blot homemade pumpkin puree to avoid excess moisture. Don’t overmix the dough for the softest texture. Let cookies cool completely before glazing. Cookies taste even better on day two as flavors meld.

Nutrition

Keywords: pumpkin cookies, maple glaze, fall dessert, soft cookies, easy pumpkin cookies, autumn baking, Thanksgiving cookies, bakery-style cookies, maple glazed cookies, pumpkin spice

Find it online: https://chrisfeasts.com/maple-glazed-pumpkin-cookies-recipe-soft-easy-and-irresistible/