When autumn sweeps in with its crisp breezes and pumpkin-spiced everything, there’s one recipe that feels like a warm hug on a chilly day—Maple Pumpkin Cookies. These soft, spiced beauties, drizzled with a luscious maple glaze, are everything we adore about fall wrapped up in a perfect little cookie.
Whether you’re a busy mom juggling school lunches and soccer practices or just someone who appreciates a cozy baking session on a lazy Sunday, this recipe is your new fall favorite. It’s easy, comforting, and guarantees your kitchen will smell like a dreamy candle from your favorite home store (you know the one).
So, tie on that apron and let’s whip up some magic together. Trust me, these fall pumpkin cookies won’t last long on the plate!
Why You’ll Love These Maple Pumpkin Cookies
Let’s be honest—autumn is basically pumpkin season in disguise, and these cookies are here to celebrate that fact. They’re soft, pillowy, and spiced just right with cinnamon, nutmeg, and a hint of cloves. The maple glaze? Oh, it’s not optional. It takes these spiced pumpkin treats from “yum” to “where have you been all my life?”
These cookies strike that perfect balance of sweet and spiced without being overly sugary. They’re ideal for sharing with friends, bringing to a fall gathering, or keeping in a secret stash for yourself. No judgment here.
Ingredients You’ll Need
For the cookies:
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground ginger
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1/4 tsp ground cloves
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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1/4 cup brown sugar
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1 large egg
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1 tsp vanilla extract
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1 cup pumpkin puree (not pie filling)
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1/4 cup pure maple syrup
For the maple glaze:
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1 cup powdered sugar
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2 tbsp pure maple syrup
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1–2 tbsp milk or cream
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1/2 tsp vanilla extract
How to Make Maple Pumpkin Cookies
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Preheat & Prep
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats. (Pro tip: silicone mats make for easier cleanup—score!) -
Mix the Dry Team
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this spice party aside. -
Cream the Sugars & Butter
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. -
Add the Pumpkin Love
Beat in the egg and vanilla, followed by the pumpkin puree and maple syrup. The batter will look silky-smooth and smell like fall heaven. -
Combine Wet & Dry
Gradually mix in the dry ingredients on low speed. Stop mixing once the flour disappears—overmixing is a no-no here. -
Scoop & Bake
Scoop tablespoon-sized portions onto your prepared sheets, spacing them 2 inches apart. Bake for 12–15 minutes until the edges set and the tops puff up like little pumpkin pillows. -
Cool & Glaze
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Once completely cool, whisk together your glaze ingredients until smooth and drizzle (or generously slather) over each cookie.
Baking Tips for Perfect Maple Glaze Cookies
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Pumpkin Puree, Not Pie Filling!
It’s an easy mix-up, but pie filling is pre-sweetened and spiced. Stick with plain pumpkin puree for best results. -
Butter Soft, Not Melted
Room temperature butter gives you that fluffy creamed texture. If it’s too soft (or melted), your cookies might spread too much. -
Adjust the Glaze
If your glaze feels too thick, add a splash more milk; too runny, sift in extra powdered sugar. It’s a simple fix. -
Let the Glaze Set
Give the glaze a few minutes to set before stacking or packing the cookies. Patience, friend—it’s worth it!
A Little Story from My Kitchen
I’ll never forget the first time I baked these maple pumpkin cookies during a particularly chilly October afternoon. My kids had just come home from school, noses red from the crisp air, and the aroma of cinnamon and maple pulled them straight into the kitchen.
What started as a “mom’s quiet baking time” quickly turned into a full family affair, with little hands eagerly drizzling glaze and sneaking bites of warm cookies. Now, these spiced pumpkin treats have become a seasonal tradition in our home—a sweet reminder that the best memories are often made over a mixing bowl.
What to Serve with Maple Pumpkin Cookies
These cookies pair beautifully with a hot mug of apple cider or a creamy pumpkin spice latte (because we’re all-in on fall flavors, right?). For a cozy dessert spread, serve alongside spiced nuts, caramel apples, or even a scoop of vanilla bean ice cream.
If you’re hosting a fall gathering, a platter of these maple glaze cookies will steal the show. Trust me, they’ll disappear faster than a PSL at a coffee shop in September.
How to Store These Fall Pumpkin Cookies
Store your cooled cookies in an airtight container at room temperature for up to 3 days. The maple glaze will keep its shine and flavor. If you want to keep them fresh longer, pop them in the fridge for up to a week.
You can also freeze these cookies (glazed or unglazed) for up to 2 months. Just layer them with parchment paper in a freezer-safe container. When ready to enjoy, let them thaw at room temp or give them a quick zap in the microwave for that just-baked warmth.
FAQs About Maple Pumpkin Cookies
Can I substitute honey for maple syrup in this recipe?
You can, but keep in mind the flavor will change. Honey has a distinct taste, while maple syrup gives these cookies that signature fall sweetness.
Why are my cookies spreading too much?
This often happens if the butter was too soft or melted. Try chilling the dough for 15–20 minutes before baking to help them hold shape.
How do I make these cookies dairy-free?
Swap the butter with a plant-based alternative and use almond milk in the glaze. The results are still absolutely delicious!
Can I make these ahead of time?
Absolutely! Bake and glaze them a day in advance. Store in an airtight container, and they’ll taste just as fabulous the next day
There’s something incredibly comforting about baking Maple Pumpkin Cookies when the leaves start to turn and the air gets a little crisper. This recipe isn’t just about making cookies—it’s about savoring the season, creating memories, and sharing a little homemade joy with those you love. So, when you need a sweet escape from the hustle and bustle, you know what to bake. Happy fall, my friends!
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Print
Maple Pumpkin Cookies
- Total Time: 15 minutes
- Yield: 24 cookies 1x
Description
Soft, spiced Maple Pumpkin Cookies drizzled with a luscious maple glaze—this fall treat is a cozy, comforting bite of autumn. Easy to make and bursting with pumpkin spice flavors, they’re the perfect homemade cookies for chilly days, gatherings, or a sweet afternoon pick-me-up.
Ingredients
For the Cookies:
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground ginger
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1/4 tsp ground cloves
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1/2 tsp salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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1/4 cup brown sugar
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1 large egg
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1 tsp vanilla extract
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1 cup pumpkin puree (not pie filling)
-
1/4 cup pure maple syrup
For the Maple Glaze:
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1 cup powdered sugar
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2 tbsp pure maple syrup
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1–2 tbsp milk or cream
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1/2 tsp vanilla extract
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
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Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
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Cream Butter & Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
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Add Wet Ingredients: Mix in egg and vanilla, followed by pumpkin puree and maple syrup until smooth.
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Combine Wet & Dry: Gradually add dry ingredients, mixing on low speed until just combined.
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Scoop & Bake: Drop tablespoon-sized portions onto prepared baking sheets, spaced 2 inches apart. Bake for 12–15 minutes, until edges are set and tops are puffy.
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Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Glaze: Whisk glaze ingredients until smooth. Drizzle over cooled cookies and let set.
Notes
Use pure pumpkin puree, not pie filling.
Softened butter is key—avoid melted butter to prevent spreading.
Adjust glaze consistency with extra milk or powdered sugar as needed.
For a dairy-free version, substitute plant-based butter and use almond milk in the glaze.
Dough can be chilled for 20 minutes if cookies spread too much.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American