Description
Soft, chewy autumn‑spiced cookies featuring pumpkin and maple, topped with a sweet maple glaze
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
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract until combined; then mix in pumpkin puree and maple syrup until smooth.
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined—don’t overmix.
- Use a cookie scoop or spoon to drop tablespoon‑sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–15 minutes, until edges are set and tops slightly puffed.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- While cookies cool, whisk together powdered sugar, maple syrup, milk or cream, and vanilla extract to make the glaze.
- Once cookies are completely cool, drizzle or spread glaze over tops. Let glaze set (~10 minutes) before serving.
Notes
- Make‑ahead: Dough can be refrigerated up to 2 days or dough balls frozen; bake directly from frozen (add ~1–2 min).
- Chill the dough for thicker cookies.
- Use real maple syrup (not pancake syrup) for best flavor.
- Cookies stay soft—don’t overbake.
- Glaze only after cookies are fully cooled.
- Storage: At room temperature up to 3 days; refrigerated (especially glazed) up to 5 days; freeze unglazed cookies up to 2 months, thaw and glaze when ready.
- Variations: Stir in chopped pecans or walnuts, chocolate chips; substitute coconut oil for butter (dairy‑free); or swap honey for maple syrup.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: not specified
- Fat: 7 g
- Saturated Fat: not specified
- Unsaturated Fat: not specified
- Trans Fat: not specified
- Carbohydrates: 22 g
- Fiber: not specified
- Protein: 2 g
- Cholesterol: not specified
