Ingredients
Scale
- 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