Description
Soft and pillowy pumpkin cookies topped with a sweet maple glaze. A simple fall dessert that tastes like pumpkin pie in cookie form.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pure pumpkin puree (not pie filling)
For the Maple Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk or cream
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4. Beat in the egg and vanilla extract, then mix in pumpkin puree.
5. Gradually add dry ingredients to wet mixture. Mix until no flour streaks remain. Do not overmix.
6. Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
7. Bake 10–12 minutes until edges are set and centers look soft. Cool 5 minutes, then transfer to wire rack.
8. For the glaze, whisk powdered sugar, maple syrup, and 1 tablespoon milk until smooth. Add more milk as needed for drizzling consistency.
9. Drizzle glaze over cooled cookies before serving.
Notes
Store glazed cookies in an airtight container at room temperature for up to 3 days.
Unglazed dough balls can be frozen up to 3 months. Bake from frozen with 1–2 extra minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg