Pumpkin Cookies with Maple Glaze
These cookies start with a dough made from pumpkin puree that’s scented with classic pumpkin spice flavors – cinnamon, ginger, nutmeg, allspice, and cloves. Then the cookies are topped with a sweet maple glaze that makes them an absolutely fantastic dessert for fall!
Servings: 36 servings
Calories: 143kcal
Equipment
- Stand Mixer
- Cookie Scoop
Ingredients
For the Soft Pumpkin Cookies:
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground allspice
- Pinch of cloves
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
For the Maple Glaze:
- 2 cups powder sugar
- 4 tablespoons pure maple syrup from Wisconsin is best!
- Pinch of salt
- 1 teaspoon maple extract optional
Instructions
For the Soft Pumpkin Cookies:
- Whisk together the flour, baking soda, powder, spices, and salt. Set aside.
- Cream together the butter and sugars until light and fluffy, about 5 minutes. Scrape down bowl before stirring in egg, yolk, and vanilla extract. Scrape down bowl once again to be sure everything is fully incorporated before stirring in pumpkin.
- Working in a few batches, slowly stir in the dry ingredients until a fluffy dough comes together. It’s going to be soft and malleable.
- Wrap in plastic and chill in fridge for at least one hour, or overnight.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Using a #2 cookie scoop, portion dough onto prepared cookie sheets 1 ½ inches apart. Bake in preheated oven for 12 – 15 minutes, until edges are golden brown and center no longer looks wet.
- Remove from oven and cool on wire rack to room temperature before topping with glaze, recipe follows.
For the Maple Glaze:
- Sift the powdered sugar into a large glass bowl. Whisk in the salt, extract (if using) and maple syrup, 1 tablespoon at a time, until a thick ribbon runs off the whisk and sits on top of the icing for a few seconds. Spread over cooled cookies and top with pecan halves, if desired.
Video
Notes
- Cookies can be stored in a single layer in an airtight container at room temperature for two days, or refrigerated for up to five days. Cookies without the icing can be frozen for up to two months.
Nutrition
Serving: 1cookie | Calories: 143kcal | Carbohydrates: 26g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 41mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1184IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg