Name: Soft Pumpkin Maple Cookies with Maple Glaze
Prep time: PT-488128H50M14S
Cook time: PT-488128H50M14S
Total time: PT-488128H50M14S
Cuisine: American
Ingredients: 2 cups all‑purpose flour; 1 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; ¼ tsp ground cloves; ½ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup pumpkin puree (not pumpkin pie filling); ¼ cup pure maple syrup

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These soft pumpkin maple cookies are everything I love about fall packed into one sweet, spiced bite. They’re perfectly chewy with just the right amount of autumn warmth from cinnamon, nutmeg, ginger, and cloves, and they’re topped with a maple glaze that adds a cozy, sweet finish. Whether I’m baking for a holiday spread or simply craving something seasonal, these cookies hit the spot every time. Soft Pumpkin Maple Cookies with Maple Glaze

Why You’ll Love This Recipe

I like how easy these cookies are to mix together, using simple pantry ingredients. The pumpkin purée keeps them soft and moist, while maple syrup brings a depth of sweetness that feels perfectly seasonal. I also love how forgiving the dough is—great for making ahead or even freezing. Plus, that drizzle of maple glaze adds a finishing touch that looks just as good as it tastes. These cookies are ideal for fall gatherings, gift boxes, or just enjoying with a hot drink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup pure maple syrup

For the glaze (not in the original ingredient list but referenced in instructions):

Powdered sugar
Maple syrup
Milk or cream
Vanilla extract

Directions

I start by preheating the oven to 350 °F (175 °C) and lining my baking sheets with parchment paper or silicone baking mats.
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate large bowl, I cream the softened butter with both sugars until light and fluffy, about 2 to 3 minutes.
I beat in the egg and vanilla extract, then mix in the pumpkin purée and maple syrup until smooth.
I gradually stir the dry ingredients into the wet ingredients, mixing on low just until combined—I make sure not to overmix.
Using a cookie scoop or spoon, I drop tablespoon-sized balls of dough onto the baking sheets, spacing them about 2 inches apart.
I bake the cookies for 12–15 minutes, until the edges are set and the tops are slightly puffed.
After baking, I let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
While the cookies cool completely, I whisk together powdered sugar, maple syrup, milk or cream, and vanilla extract to make the glaze.
Once the cookies are fully cooled, I drizzle or spread the glaze on top and let it set for about 10 minutes before serving.

Servings and timing

This recipe makes about 24 to 30 cookies, depending on the size of the scoop I use.

Prep Time: approx. 10 minutes
Cook Time: 12–15 minutes per batch
Total Time: approx. 25–30 minutes (plus cooling/glazing time)

Variations

I sometimes stir in chopped pecans or walnuts for added crunch, or fold in chocolate chips when I want a little more indulgence. To make them dairy-free, I’ve swapped the butter for coconut oil with great results. For a slightly different sweetness, I’ve also tried substituting honey for the maple syrup—it’s delicious either way.

Storage/Reheating

These cookies stay soft and tender for days. I keep them at room temperature for up to 3 days in an airtight container. If they’re glazed, I prefer refrigerating them, which keeps them fresh for up to 5 days. I also freeze unglazed cookies for up to 2 months. When I’m ready to enjoy them, I thaw them at room temperature and glaze just before serving.

FAQs

How do I keep these cookies soft?

I make sure not to overbake them—just until the edges are set and the tops look puffed. The pumpkin keeps them naturally soft too.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 2 days in the fridge. I’ve also frozen the dough balls and baked straight from frozen—just add 1–2 extra minutes to the bake time.

Is canned pumpkin puree the same as pumpkin pie filling?

No, I always use 100% pure pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off the recipe.

Can I skip the glaze?

Absolutely. I’ve made them without glaze and they’re still delicious. But I personally love the maple glaze—it adds a nice finish.

Can I use margarine or another butter substitute?

I’ve successfully used coconut oil instead of butter to make them dairy-free. Margarine could work too, but I prefer the flavor of butter or coconut oil.

Conclusion

These pumpkin maple cookies are the kind of treat I reach for when I want to feel cozy and celebrate the flavors of fall. They’re soft, spiced, sweetened naturally with maple, and topped with a glaze that makes them irresistible. Whether I’m baking them for friends or hoarding them for myself, they’re a staple in my autumn baking lineup.