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Maple Pumpkin Cookies

Soft Maple Pumpkin Cookies topped with a drizzle of icing, with one cookie broken in half to show the moist interior.
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Soft and chewy maple pumpkin cookies made with real pumpkin, oats, and pure maple syrup, then topped with a luscious maple glaze. Perfect for fall baking.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 3 dozen cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 1 1/4 cups old-fashioned oats
  • 2 tablespoons melted butter (for glaze)
  • 1 1/3 cups powdered sugar
  • 1 tablespoon pure maple syrup (for glaze)
  • 1 teaspoon maple extract or flavoring
  • 1/2 teaspoon vanilla extract (for glaze)
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg and vanilla extract. Beat until combined.
  5. Add pumpkin puree and maple syrup. Mix until smooth.
  6. Gradually mix in the dry ingredients until just combined.
  7. Stir in oats with a spatula or spoon.
  8. Scoop dough by rounded tablespoons onto the baking sheet, spacing evenly.
  9. Bake for 12 minutes or until edges are golden and centers are set.
  10. Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
  11. To make the glaze, whisk together melted butter, powdered sugar, maple syrup, maple extract, vanilla, and milk until smooth.
  12. Drizzle glaze over cooled cookies and let set until firm.

Notes

  • Use pure maple syrup, not pancake syrup, for the best flavor.
  • Chill dough for 20–30 minutes if it’s too soft to prevent excessive spreading.
  • Store cookies in an airtight container for up to 5 days.
  • You can freeze unbaked cookie dough for future use.
  • Optional add-ins: chocolate chips, chopped pecans, coconut flakes.

Nutrition

Find it online: https://recipeshots.com/maple-pumpkin-cookies-recipe/