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Chewy Pumpkin Cookies With Maple Glaze

Chewy pumpkin cookies with maple glaze bake up tender and softly set with warmly spiced dough, then get a smooth maple drizzle. The glaze slightly seeps into the cookie tops for a pillowy finish.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients and cookies
  • 0.5 cup unsalted butter, softened Soften until spreadable.
  • 1 cup granulated sugar
  • 1 cup pumpkin puree Use plain pumpkin puree for best texture.
  • 1 tsp vanilla extract
Maple glaze
  • 1 cup powdered sugar, 3 tbsp maple syrup, for glaze Combine to drizzle consistency.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line a sheet pan with parchment for easy release.
  2. Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together until evenly combined.
Make the cookie dough
  1. Cream unsalted butter, softened and granulated sugar until fluffy, then beat in pumpkin puree and vanilla extract.
  2. Fold the dry ingredients into the wet mixture until just combined with no dry streaks.
Bake
  1. Scoop dough onto the lined sheet pan, spacing cookies apart for even spreading.
  2. Bake at 350°F for 12-14 minutes until the cookies are set around the edges but still soft in the center.
Glaze and finish
  1. Whisk powdered sugar with maple syrup until smooth, adding a little more maple syrup only if needed for a drizzle.
  2. Drizzle the glaze over cooled cookies and let it set for 10 minutes before stacking.

Notes

Pro tip: For chewy, pillowy texture, bake only until the cookies are set (12-14 minutes) and avoid overbrowning. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies (glaze after thawing) for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum.