Name: Maple Pumpkin Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup pumpkin puree (not pie filling); 1/4 cup pure maple syrup; 1 cup powdered sugar; 2 tbsp pure maple syrup; 1–2 tbsp milk or cream; 1/2 tsp vanilla extract

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

Scale

For the Cookies:

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree (not pie filling)
1/4 cup pure maple syrup

For the Maple Glaze:

1 cup powdered sugar
2 tbsp pure maple syrup
1–2 tbsp milk or cream
1/2 tsp vanilla extract

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Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Cream Butter & Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
Add Wet Ingredients: Mix in egg and vanilla, followed by pumpkin puree and maple syrup until smooth.
Combine Wet & Dry: Gradually add dry ingredients, mixing on low speed until just combined.
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.
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
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