Go Back
–+ servings
A stack of freshly baked Pumpkin Maple Cookies with a drizzle of white icing on a kitchen counter.

Pumpkin Maple Cookies

These cookies combine the warm flavors of pumpkin and maple for a delightful autumn treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
For the Maple Glaze
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons milk or cream

Equipment

  • Mixing bowls
  • Baking sheets
  • Whisk
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Stir in the pumpkin puree.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency.
  11. Drizzle the maple glaze over the cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!