Maple Pumpkin Cookies Recipe

Let’s talk about pure autumn bliss: Maple Pumpkin Cookies. These cookies are soft, warmly spiced, and finished with a dreamy maple glaze—everything you want from a fall treat! The combination of pumpkin puree and pure maple syrup creates truly irresistible cookies that capture the best flavors of the season. Whether you’re baking a batch for a festive gathering or just for your own cozy moment with a mug of tea, Maple Pumpkin Cookies deliver delightful flavor and comfort with every bite.

Ingredients You’ll Need

These Maple Pumpkin Cookies come together with everyday pantry staples, but each ingredient plays a vital role in making these cookies soft, flavorful, and aromatic. Here’s what you’ll need (plus a few options to make them your own!).

• All-purpose flour: Provides structure and keeps the cookies soft and tender—don’t overpack your measuring cup!
• Baking powder & baking soda: Give lift and create that wonderfully tender texture.
• Cinnamon, nutmeg, ginger, and cloves: These classic fall spices are the heart of the cookies’ warm flavor profile.
• Salt: A pinch brightens up all the flavors and balances the sweetness.
• Unsalted butter (softened): For richness and moisture—make sure it’s perfectly softened for that creamy, fluffy batter.
• Granulated and brown sugars: This duo brings deep flavor and the ideal amount of chewiness to the cookies.
• Egg: Binds the cookie dough and adds richness for a tender crumb.
• Vanilla extract: Enhances all the warm and cozy flavors throughout the cookies and glaze.
• Pumpkin puree (not pumpkin pie filling): The star ingredient, adding subtle flavor and that signature moistness—make sure to use pure pumpkin!
• Pure maple syrup: Infuses natural sweetness and unmistakable maple flavor into every bite and the glaze.
• Powdered sugar (for glaze): The base for a smooth, silky maple glaze that sets beautifully.
• Milk or cream (for glaze): Adjust the thickness of the glaze and make it perfectly pourable.

How to Make Maple Pumpkin Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Prepare two baking sheets with parchment paper or silicone mats to ensure your Maple Pumpkin Cookies come off clean and don’t stick—a crucial step for picture-perfect cookies!

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures the spices are evenly distributed and guarantees every bite is packed with cozy autumn flavor.

Step 3: Cream the Butter and Sugars

In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2–3 minutes). This step creates the airiness that gives Maple Pumpkin Cookies their signature soft, melt-in-your-mouth texture.

Step 4: Add the Wet Ingredients

Beat in the egg and vanilla extract until fully incorporated. Then, blend in the pumpkin puree and pure maple syrup until the mixture is smooth and evenly colored—your kitchen will start to smell absolutely heavenly at this point!

Step 5: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture, using low speed and being careful not to overmix. A few streaks of flour are just fine; overmixing can make the cookies too dense.

Step 6: Scoop and Bake

Scoop generous tablespoons of dough onto your prepared baking sheets, spacing each dollop about 2 inches apart. Bake for 12–15 minutes, until the edges are set and the tops look slightly puffed but not brown. They’ll continue to set up as they cool, preserving that soft bite.

Step 7: Cool the Cookies

Let the cookies cool on the tray for about 5 minutes, then transfer them to a wire rack to cool completely. Patience is key—glaze won’t set properly on warm cookies!

Step 8: Making the Maple Glaze

In a small bowl, whisk together the powdered sugar, pure maple syrup, milk (or cream), and vanilla until silky-smooth. The glaze should be thick but easily drizzled—add a touch more milk if needed. Drizzle or spread the glaze over the cooled cookies and let it set for about 10 minutes before serving.

How to Serve Maple Pumpkin Cookies

Garnishes

Maple Pumpkin Cookies are a canvas for delicious toppings! Try a light dusting of cinnamon, a sprinkle of toasted pecans, or even a drizzle of white chocolate for extra flair. Edible gold leaf or a pinch of flaky sea salt can also add a touch of elegance without overpowering the natural flavors.

Side Dishes

Pair your cookies with warm apple cider, chai latte, or a pumpkin spice coffee. These fall-inspired drinks highlight the spiced flavors of the cookies, making snack time feel like a festive event. For a holiday dessert table, serve with a platter of fresh apples, pears, or dried cranberries for contrast.

Creative Ways to Present

There’s no wrong way to enjoy Maple Pumpkin Cookies, but you can make them extra special by turning them into ice cream sandwich cookies, packing them in a decorative tin as an edible gift, or stacking them high on a rustic cake stand for a dramatic fall centerpiece. Bring them to a bake sale or office party and watch them disappear!

Make Ahead and Storage

Storing Leftovers

Any leftover Maple Pumpkin Cookies can be stored in an airtight container at room temperature for up to 3 days. If you’ve glazed them, layer parchment or wax paper between cookies to keep the glaze tidy and the cookies moist.

Freezing

Maple Pumpkin Cookies freeze beautifully, especially without the glaze. Freeze the baked cookies in a single layer on a tray; once solid, transfer to a freezer bag or container. They’ll keep for up to 2 months. Glaze after thawing for the freshest flavor and texture.

Reheating

To bring back a little fresh-baked warmth, pop a (glaze-free) cookie in the microwave for 8–10 seconds, or warm them in a 300°F oven for a couple of minutes. Glazed cookies are best enjoyed at room temperature—no reheating needed!

FAQs

Can I make Maple Pumpkin Cookies dough in advance?

Absolutely! The dough can be covered and refrigerated for up to 2 days before baking. If you want to bake straight from the fridge, simply add an extra couple of minutes to the baking time.

Can I substitute pumpkin pie filling for puree?

I wouldn’t recommend it—pumpkin pie filling contains extra sugars and spices that could throw off both the taste and texture. Stick with canned or homemade pure pumpkin puree for the best results in your Maple Pumpkin Cookies.

Do I have to use the glaze?

The maple glaze is the sweet finish that really makes Maple Pumpkin Cookies shine, but the cookies themselves are delicious even without it. If you prefer them less sweet or want to decorate with other toppings, you can easily skip or adjust the glaze.

How can I make these cookies dairy-free or vegan?

Swap the butter for coconut oil or a vegan butter substitute, and use a flax egg instead of regular egg. Double-check that your sugars and glaze ingredients are vegan, and you’ll have Maple Pumpkin Cookies everyone can enjoy!

Can I add mix-ins like chocolate chips or nuts?

Yes! Stir in up to 1/2 cup of chocolate chips, toasted pecans, or walnuts for extra crunch and flavor. Feel free to play around and make these cookies your own!

Final Thoughts

If you’re looking to bring the tastes of autumn to your kitchen, Maple Pumpkin Cookies are always a winning choice. I hope you enjoy baking (and sharing) this cozy treat as much as I do—don’t be surprised if they disappear fast! Give them a try and make your fall a little sweeter.

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