Fall baking at its finest! 🍁 These Maple Pumpkin Cookies are soft, chewy, and full of cozy autumn flavors. With pumpkin, warm spices, and a drizzle of maple glaze, they’re perfect for cozy afternoons, holiday treats, or just a sweet bite anytime.

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Why You’ll Love These Cookies

• Incredible Flavor: Pumpkin and maple create the ultimate fall combo.
• Soft & Chewy: Tender centers with just-right edges.
• Easy to Make: Simple ingredients, straightforward steps.
• Maple Glaze: Adds a sweet, finishing touch that makes these cookies irresistible.

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Ingredients

Cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp 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 pie filling)
• 1/4 cup pure maple syrup

Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1–2 tbsp milk or cream
• 1/2 tsp vanilla extract

Optional Additions: Nuts, chocolate chips, or coconut oil for a dairy-free option.

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Instructions

Make the Cookies

1. Preheat Oven: 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar until light and fluffy.
4. Add Wet Ingredients: Mix in egg, vanilla, pumpkin puree, and maple syrup until smooth.
5. Combine Wet & Dry: Gradually add dry ingredients, mixing until just combined.
6. Scoop & Bake: Drop tablespoon-sized dough balls 2 inches apart. Bake 12–15 minutes, edges set and tops slightly puffed.
7. Cool: Let cookies cool 5 minutes on the sheet, then transfer to a wire rack.

Make the Maple Glaze

1. Whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
2. Drizzle over cooled cookies and let set for 10 minutes.

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Tips & Tricks

• Use Real Maple Syrup: For authentic flavor.
• Chill Dough: Makes thicker cookies.
• Don’t Overbake: Centers should remain soft.
• Cool Cookies Before Glazing: Prevents melting.

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Storage

• Room Temp: Airtight container, up to 3 days.
• Fridge: Up to 5 days.
• Freeze: Unfrosted cookies for up to 2 months; glaze after thawing.

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Serving Suggestions

Pair with hot apple cider, pumpkin spice latte, or chai tea for the ultimate fall treat.

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FAQs

• Can I make dough ahead? Yes, refrigerate up to 2 days or freeze dough balls.
• Can I use pumpkin pie filling? No—use pure pumpkin puree to avoid extra sweetness and spices.
• Do I have to glaze the cookies? Not necessary, but it adds extra maple flavor and sweetness.