Description
These Maple Glazed Pumpkin Cookies are soft, flavorful treats perfect for fall and beyond. Featuring a tender pumpkin-spiced cookie base, they’re sweetened naturally with brown sugar and maple syrup. Finished with a luscious maple glaze, these cookies balance warm autumn spices and rich sweetness for a delightful snack or dessert everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup maple syrup
Glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This helps distribute the leavening agent and spices evenly throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until the mixture is light and fluffy, which incorporates air for tender cookies.
- Add Pumpkin and Vanilla: To the creamed butter mixture, add the pumpkin puree and vanilla extract. Blend these together until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined to avoid overmixing which can make cookies tough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges are lightly golden. The centers may appear slightly underbaked, which keeps them soft and chewy.
- Prepare the Maple Glaze: While the cookies are baking, whisk together the powdered sugar and maple syrup in a small bowl. Add milk one tablespoon at a time until the glaze reaches a smooth, drizzle-able consistency.
- Glaze the Cookies: After the cookies have cooled completely on a wire rack, drizzle the maple glaze evenly over the tops. Allow the glaze to set before serving for the best texture.
Notes
- For softer cookies, do not overbake; centers should remain slightly soft when removed from the oven.
- Ensure the pumpkin puree is well-drained if very watery to avoid soggy dough.
- The glaze thickness can be adjusted by adding more powdered sugar to thicken or more milk to thin.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and promote even baking.
