There’s something magical about fall baking—the way the kitchen fills with the warm scent of cinnamon, nutmeg, and pumpkin, making the whole house feel like a hug. And let’s be honest, nothing screams “cozy season” quite like a batch of soft, spiced Maple Pumpkin Cookies, drizzled with a sweet maple glaze that’s just irresistible. Every year, as soon as the leaves start turning, my kids beg me to make these. It’s become our little tradition—just like my grandma used to do when I was little, standing on a stool next to her, sneaking bites of dough when she wasn’t looking.
Table of Contents
Table of Contents
Why You’ll Love These Maple Pumpkin Cookies
Okay, let me tell you why these cookies are about to become your new fall obsession. First off, they’re so soft—like, melt-in-your-mouth tender with just the right amount of chew. But the real magic? That warm blend of cinnamon, nutmeg, ginger, and cloves that makes every bite taste like autumn in cookie form. Plus, they’re ridiculously easy to whip up—no fancy equipment needed, just a bowl and a spoon (and maybe a little patience while they bake). Here’s why everyone in my house goes nuts for them:
- Cozy spice heaven: That perfect balance of warm spices makes these cookies smell and taste like your favorite pumpkin pie—but in portable, snackable form.
- Maple glaze magic: The drizzle? Oh, it’s the crowning glory. Sweet, slightly caramel-like, and just sticky enough to make you lick your fingers.
- One-bowl friendly: Minimal cleanup means more time for eating cookies (or, you know, pretending you’ll only have one).
- Fall gathering hero: Bring these to any party, and watch them disappear faster than the pumpkin spice lattes.
Seriously, these cookies are like a warm hug in dessert form. And if my kids’ cookie-crumb-covered faces are any indication, you’re gonna love them too.
Maple Pumpkin Cookies Ingredients
Alright, let’s talk ingredients—because using the right stuff makes all the difference between “good” cookies and “oh-my-goodness-I-need-another-one” cookies. I’ve learned (the hard way!) that pumpkin puree and pumpkin pie filling are not the same thing, and softened butter really does behave better than melted. Here’s everything you’ll need, split into two easy groups:
For the Cookies
- 2 cups all-purpose flour – Spoon and level it, don’t scoop! Packed flour = dense cookies.
- 1 tsp baking powder + ½ tsp baking soda – Our little rising helpers.
- 1 tsp ground cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves – The spice squad that makes these taste like fall.
- ½ tsp salt – Balances the sweetness, promise.
- ½ cup unsalted butter, softened – Leave it on the counter for 30 minutes—it should dent slightly when pressed.
- ¾ cup granulated sugar + ¼ cup brown sugar – Brown sugar adds chewiness; white sugar keeps them crisp-edged.
- 1 large egg – Straight from the fridge is fine—it’ll mix in better with room-temp butter.
- 1 tsp vanilla extract – The vanilla makes the spices sing.
- 1 cup pumpkin puree (not pumpkin pie filling) – Check the label! Pie filling has sugar and spices already added.
- ¼ cup pure maple syrup – The real stuff, please—no pancake syrup here.
For the Maple Glaze
- 1 cup powdered sugar – Sift it if you’re fancy (I rarely do).
- 2 tbsp pure maple syrup – Same rule as above—go for the good-quality kind.
- 1-2 tbsp milk or cream – Start with 1 tbsp; add more if needed for drizzling consistency.
- ½ tsp vanilla extract – Because why not?
Pro tip: If your pumpkin puree looks watery, give it a quick blot with a paper towel. Extra moisture = cakey cookies (unless that’s your thing!).
How to Make Maple Pumpkin Cookies
Okay, friends—time to roll up those sleeves and make some magic happen! These maple pumpkin cookies come together in just a few simple steps, but I’ve got some little tricks up my sleeve to make sure yours turn out perfect. Trust me, after burning a batch or two in my early baking days (oops!), I’ve learned exactly what to watch for.
Mixing the Dough
First things first: preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. No parchment? A light grease will do, but parchment’s my go-to—no sticking, easy cleanup.
Now, let’s mix:
- Whisk the dry team: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Give it a good mix—we want those spices evenly distributed!
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy. This takes about 2 minutes with a hand mixer—you’ll know it’s ready when it looks pale and creamy.
- Add the wet ingredients: Beat in the egg and vanilla until combined, then mix in the pumpkin puree and maple syrup. Don’t worry if it looks a little curdled at this point—it’ll come together!
- Combine dry and wet: Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Overmixing = tough cookies, and we want tender!
The dough will be soft—almost like a thick cake batter. That’s normal! Pop it in the fridge for 10 minutes if it feels too sticky to handle.
Baking the Cookies
Here’s where the magic happens:
- Scoop ‘em: Drop tablespoon-sized mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. I use a cookie scoop for even sizes—no fancy tools? Two spoons work great!
- Bake: Slide them into the preheated oven for 10-12 minutes. You’ll know they’re done when the edges look set and lightly golden, but the centers still seem soft. They’ll firm up as they cool.
- Cool: Let them sit on the baking sheet for 5 minutes (they’re too delicate to move right away), then transfer to a wire rack to cool completely.
Pro tip: If your oven runs hot (like mine does), start checking at 9 minutes. Burnt bottoms are sad bottoms!
Preparing the Maple Glaze
While the cookies cool, let’s make that dreamy drizzle:
- Whisk: In a small bowl, combine the powdered sugar, maple syrup, 1 tbsp milk, and vanilla. Stir until smooth—no lumps allowed!
- Adjust: Too thick? Add more milk, ½ tsp at a time. Too thin? A sprinkle more powdered sugar will thicken it up.
- Drizzle: Once cookies are completely cool, use a spoon or piping bag to zigzag the glaze over the tops. Let it set for 15 minutes (if you can wait that long!).
The glaze will harden slightly as it dries, giving you that perfect sweet finish without being too sticky. And yes, licking the bowl is absolutely encouraged.
Print
Soft Maple Pumpkin Cookies with Dreamy Glaze – 24 Bites
Soft and spiced pumpkin cookies drizzled with a sweet maple glaze, perfect for fall or any time you crave a cozy treat.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
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 pumpkin 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
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Add egg, vanilla, pumpkin puree, and maple syrup to the butter mixture. Mix well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Drop dough by tablespoonfuls onto prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool cookies on wire racks.
- For the glaze, whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
- Drizzle glaze over cooled cookies.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Glaze will set as it dries.
- Store cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Tips for Perfect Maple Pumpkin Cookies
Listen, I’ve made enough cookie mistakes to know what not to do—so let me save you the trouble! These little tricks will make sure your maple pumpkin cookies turn out just right every single time:
- Spoon & level your flour: Scooping packs it down, leading to dry cookies. Fluff the flour first, then spoon it into your measuring cup and level it off.
- Mix just until combined: Overworked dough = tough cookies. Stop mixing as soon as the flour disappears—a few lumps are fine!
- Let them cool completely before glazing: I know it’s tempting, but warm cookies make the glaze melt right off. Patience pays off here.
- Blot watery pumpkin puree: If yours looks extra wet, press it between paper towels to soak up excess moisture—cakey cookies begone!
Follow these, and you’ll get perfectly soft, spiced cookies every time. Pinky promise!
Ingredient Substitutions & Notes
Okay, let’s talk swaps and must-know details—because sometimes you’re out of butter or grab the wrong can of pumpkin. Been there! Here’s how to adapt these maple pumpkin cookies without losing that perfect texture and flavor:
Pumpkin Puree vs. Pumpkin Pie Filling
This one’s crucial—I learned the hard way! Pumpkin puree is just cooked, mashed pumpkin with nothing added. Pumpkin pie filling? It’s already loaded with sugar and spices. Using pie filling will make your cookies way too sweet and change the texture completely. Always check the label—it should say “100% pure pumpkin.”
Butter Substitutes
Ran out of butter? No panic! You can use an equal amount of:
- Coconut oil (solid, not melted): Gives a subtle coconut flavor that’s actually lovely with the spices.
- Vegetable shortening: Makes them extra tender, though you’ll lose some buttery richness.
Just avoid margarine—it tends to make these cookies spread too much.
Maple Syrup Alternatives
Real maple syrup gives the best flavor, but in a pinch:
- For the cookies: Honey works, though it’ll make them slightly sweeter.
- For the glaze: No maple syrup? Use 1 tsp maple extract + 2 tbsp milk instead. Not quite as rich, but still tasty!
Spice Swaps
Missing a spice? Try these quick fixes:
- No nutmeg? Add an extra ¼ tsp cinnamon.
- Out of cloves? A pinch of allspice makes a great stand-in.
- Short on time? Use 2 tsp pumpkin pie spice instead of the individual spices.
Remember: baking’s all about experimenting. These cookies are pretty forgiving—just keep that pumpkin puree real, and you’re golden!
Storing & Freezing Maple Pumpkin Cookies
Now, let’s talk about keeping these maple pumpkin cookies tasting fresh—because let’s be real, they probably won’t last long in my house! Over the years, I’ve found the best ways to store them (with or without the glaze) so they stay as delicious as day one. Here’s everything you need to know:
Room Temperature Storage
If you’re planning to devour them within a few days (no judgment here!), simply pop the cooled, glazed cookies in an airtight container with parchment between layers. They’ll stay soft and yummy for:
- Glazed cookies: 2-3 days at room temp (the glaze may get slightly sticky by day 3).
- Unglazed cookies: Up to 5 days—just add the glaze when ready to serve.
Pro tip: Toss a slice of bread in the container—it helps keep the cookies moist without making them soggy!
Freezing for Later
Want to stash some for future cookie emergencies? Here’s how I do it:
- Freeze unglazed cookies: Place cooled cookies in a single layer on a baking sheet, freeze until solid (1-2 hours), then transfer to a freezer bag or container. They’ll keep for 2-3 months.
- Freeze dough balls: Scoop dough onto a parchment-lined sheet, freeze solid, then bag them up. Bake straight from frozen—just add 1-2 extra minutes to the bake time.
When you’re ready to enjoy, thaw frozen cookies at room temperature for about an hour. The glaze might soften a bit as they thaw, so I usually add it fresh—just whip up a quick batch when the craving hits!
One warning: These cookies disappear fast. I once hid a batch in the freezer behind the peas, and my kids still found them within a week. No treat is safe in this house!
Maple Pumpkin Cookies FAQs
Over the years, I’ve gotten so many questions about these maple pumpkin cookies—and hey, I probably asked most of them myself when I first started baking them! Here are the answers to everything you might be wondering:
Can I use canned pumpkin?
Absolutely! Canned pumpkin puree works perfectly—just make sure it’s 100% pure pumpkin, not pumpkin pie filling (they’re totally different!). Libby’s is my go-to brand, but any plain puree will do. If it looks watery, give it a quick blot with a paper towel to avoid cakey cookies.
Why did my cookies turn out cakey instead of soft?
Oh, I’ve been there! Usually, it’s one of three things:
- Too much pumpkin: Measure carefully—extra moisture makes them puff up like little cakes.
- Overmixed batter: Stir just until the flour disappears—overworking develops gluten.
- Old baking powder/soda: Check the dates! Dull leaveners won’t give that perfect rise.
How can I thicken the maple glaze if it’s too runny?
Easy fix! Just whisk in more powdered sugar, 1 tablespoon at a time, until it ribbons off your spoon. Too thick? Add milk drop by drop. Pro tip: Let it sit for 5 minutes—it often thickens on its own!
Can I make these cookies ahead of time?
You bet! The dough keeps well in the fridge for up to 2 days (flavors actually deepen!). Or freeze baked cookies (unglazed) for 2-3 months—just glaze them fresh when you’re ready to serve.
Why do my cookies spread too much?
Ah, the dreaded pancake cookies! Usually means:
- Butter was too soft: It should dent slightly when pressed—not melt at room temp.
- Warm baking sheet: Always let pans cool between batches.
- Old leaveners: Baking powder/soda loses oomph over time.
Still have questions? Drop them in the comments—I’m happy to help troubleshoot your batch!
Nutrition Information
Okay, let’s talk numbers—because I know some of you (like me!) like to keep track of what you’re enjoying. Here’s the breakdown per cookie, assuming you get about 24 from this batch. Just remember: these are estimates, and your exact counts might vary depending on your ingredients or how generous you are with that maple glaze!
- Calories: About 120 per cookie
- Carbohydrates: 20g (mostly from that cozy pumpkin and sugars)
- Fat: 4g (thank you, butter!)
- Sugar: 10g (the glaze adds some sweetness, but the pumpkin keeps it balanced)
A little tip from my kitchen: If you’re watching sugar, you can reduce the glaze or skip it—the cookies are delicious plain too! But hey, life’s short—sometimes you just need that maple drizzle. I won’t tell if you don’t!
Note: Nutrition info is calculated using standard ingredients. Your results may vary based on specific brands or modifications.
Tag Us or Rate These Maple Pumpkin Cookies!
There you have it—everything you need to make the coziest, most delicious maple pumpkin cookies this side of autumn! I’d love to hear how yours turn out. Did you add a secret ingredient? Maybe a sprinkle of pecans or a dash of cardamom? Snap a pic of your cookie masterpiece and tag @FrostyRecipes on Instagram—I’ll feature my favorites in stories! Or leave a star rating below if you tried this recipe. Nothing makes my day more than seeing your kitchen creations (or hearing how fast they disappeared from your cookie jar). Happy baking, friends—may your fall be filled with spice, everything nice, and plenty of maple-glazed goodness!
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