Description
Delight in these soft and flavorful Maple Pumpkin Cookies, enhanced with warm spices and a luscious maple glaze. Perfect for fall or anytime you crave a cozy treat, these cookies combine pumpkin puree and autumn spices with a sweet maple drizzle, creating an irresistibly delicious dessert.
Ingredients
Scale
Cookie Dough
- 1 cup pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup chopped pecans or walnuts (optional)
Maple Glaze
- 1 cup powdered sugar
- 2–3 tbsp maple syrup
- 1–2 tsp milk (as needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy. Then stir in the pumpkin puree, egg, and vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt to distribute the leavening and spices evenly throughout the dough.
- Make the Dough: Gradually add the dry ingredients into the wet mixture, mixing gently until the dough just comes together without overmixing.
- Add Nuts: Fold in the chopped pecans or walnuts if you choose to use them, giving the dough a nice crunch and nutty flavor.
- Form and Bake Cookies: Drop spoonfuls of dough onto your prepared baking sheet, spacing them adequately, and bake for 10–12 minutes until the edges are set but the centers remain soft.
- Prepare Maple Glaze: While the cookies cool, whisk together the powdered sugar, maple syrup, and milk until smooth and drizzle-able. Adjust milk quantity to get your desired consistency.
- Glaze the Cookies: Drizzle or spread the maple glaze over the cooled cookies. Allow the glaze to set before serving for the best texture and flavor experience.
Notes
- For a dairy-free version, substitute butter with vegan butter and use plant-based milk in the glaze.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
- Optional nuts add texture and flavor but can be omitted for a nut-free treat.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well baked; thaw at room temperature before glazing.
