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Maple Pumpkin Cookies

A stack of freshly baked maple pumpkin cookies drizzled with a white glaze on a white plate.
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Soft, chewy pumpkin cookies with a rich maple flavor, perfect for fall baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pie filling)
  • 1/4 cup pure maple syrup
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup chopped pecans or walnuts (optional)
  • Maple glaze (powdered sugar, maple syrup, milk)

Instructions

  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 eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the pumpkin puree and maple syrup. Add this to the butter mixture and mix until well combined.
  5. In another bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and ginger.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. If using, stir in the chopped nuts.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. The cookies will spread and crackle.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Prepare the maple glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk until smooth and drizzly.
  12. Drizzle the glaze over the cooled cookies.

Notes

  • For a stronger maple flavor, you can add 1/2 teaspoon of maple extract to the dough.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days.
  • You can omit the nuts if you prefer.

Nutrition

Find it online: https://delicerecipe.com/maple-pumpkin-cookies/