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Maple Pumpkin Cookies

Maple Pumpkin Cookies That Will Wow Your Autumn Gatherings

Delicious Maple Pumpkin Cookies, infused with warm spices and topped with maple glaze, perfect for your autumn gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 2 teaspoons Baking Powder do not substitute
  • 1 teaspoon Baking Soda do not substitute
  • 2 teaspoons Ground Cinnamon try using pumpkin pie spice for a fun twist
  • 1 teaspoon Ground Nutmeg freshly grated nutmeg is recommended
  • 1 teaspoon Ground Ginger can substitute with ground cardamom
  • 1/2 teaspoon Ground Cloves omit if undesired
  • 1/2 teaspoon Salt essential for flavor enhancement
  • 1/2 cup Unsalted Butter swap with coconut oil for a dairy-free option
  • 1/2 cup Granulated Sugar no substitutions recommended
  • 1/2 cup Brown Sugar no substitutions recommended
  • 1 Large Egg replace with a flax egg for a vegan version
  • 2 teaspoons Vanilla Extract use pure for the best taste
  • 1 cup Pumpkin Puree do not use pumpkin pie filling
  • 1/2 cup Pure Maple Syrup agave syrup can be a substitute
For the Maple Glaze
  • 1 cup Powdered Sugar cornstarch can help thicken if necessary
  • 2 tablespoons Milk or Cream plant-based milk options work splendidly
  • 1 teaspoon Vanilla Extract (for glaze) use pure for optimal flavor

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Baking sheets
  • Parchment paper
  • spoon

Method
 

How to Make Maple Pumpkin Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and warm spices. Set aside.
  3. In a large bowl, cream together softened unsalted butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the large egg and vanilla extract, then mix in the pumpkin puree and maple syrup until smoothly combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid over-mixing.
  6. Scoop the dough onto prepared baking sheets, leaving about 2 inches between each mound.
  7. Bake for 12-15 minutes until edges are set and tops are slightly puffed, then remove from oven.
  8. Allow cookies to cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
  9. Whisk together powdered sugar, milk or cream, and vanilla extract until the glaze is smooth. Adjust consistency if needed.
  10. Once cookies are cooled, drizzle or spread the maple glaze on top and let it set for about 10 minutes before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 15IUCalcium: 1mgIron: 3mg

Notes

For a festive touch, sprinkle chopped pecans or walnuts on top of the glaze.

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