It was a chilly October afternoon when my 10-year-old grandson, Ben, wandered into the kitchen with cheeks pink from playing outside and declared, “Grandma, it smells like fall in here!” That’s when I knew this recipe would be a hit.
I had just started mixing the dough for a batch of maple pumpkin cookies—something new I’d been meaning to try after chatting with a local farmer at the weekend market. He sold me the richest, amber maple syrup I’ve ever tasted and gave me a knowing nod when I said I’d put it in cookies.
Ben pulled up a stool, and we stirred together—him more enthusiastically than precisely. He insisted on adding an extra splash of maple syrup, and I didn’t argue. We ended up laughing over sticky fingers and flour on our noses.
As the cookies baked, the warm aroma of cinnamon, nutmeg, and sweet pumpkin filled the house. That afternoon turned into one of those quiet, beautiful memories I tucked into my heart. And the cookies? Oh, they were gone by dinner.
Short Description
These cozy maple pumpkin cookies are soft, warmly spiced, and kissed with maple syrup. Perfect for fall baking and sharing with loved ones.
Key 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
For the glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Tools Needed
- Electric mixer
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with both sugars using an electric mixer for 2–3 minutes, until the mixture is light and fluffy.
Step 4: Add Egg, Vanilla, Pumpkin, and Maple
Beat in the egg and vanilla. Then mix in the pumpkin puree and maple syrup until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined—don’t overbeat or the cookies may turn dense.
Step 6: Scoop and Bake
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the tops are slightly puffed.
Step 7: Cool the Cookies
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Maple Glaze
In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, and vanilla until smooth. Adjust with more milk for a thinner drizzle or more sugar for a thicker glaze.
Step 9: Glaze and Set
Drizzle or spread glaze over fully cooled cookies. Let them set for about 10 minutes before serving.
Why You’ll Love This Recipe
Autumn in Every Bite: Warm spices and maple syrup give these cookies the ultimate fall flavor.
Soft & Chewy: The pumpkin puree keeps them moist without being cakey.
Maple Glaze Magic: A sweet finish that pairs beautifully with the spiced cookie.
Easy to Make: Simple steps and no chilling required.
Great for Sharing: Perfect for potlucks, bake sales, or cozy nights with family.
Mistakes to Avoid & Solutions
Using Pumpkin Pie Filling: Always use plain pumpkin puree. Pie filling has added sugars and spices that throw off the balance.
Overmixing the Dough: Mix until just combined to keep the texture tender.
Skipping the Cool Down: Glazing warm cookies will make the icing melt and run. Let them cool fully.
Thin Glaze: If your glaze is too runny, add more powdered sugar 1 tablespoon at a time until thickened.
Overbaking: These cookies should be soft, not crispy. Take them out when the edges are just set.
Serving and Pairing Suggestions
Serve with a hot mug of coffee, spiced chai, or warm apple cider.
Pair with a scoop of vanilla or maple walnut ice cream.
Perfect addition to a fall dessert table or lunchbox treat.
Dress them up with chopped pecans sprinkled over the glaze.
Lovely as a hostess gift, wrapped in wax paper and tied with ribbon.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 4 days.
For longer storage, freeze unglazed cookies in a zip-top bag for up to 2 months.
Glaze cookies after thawing for best texture.
To rewarm slightly, microwave for 8–10 seconds—just enough to soften.
FAQs
1. Can I use homemade pumpkin puree?
Yes, as long as it’s smooth and not too watery. Strain if necessary.
2. Can I make these cookies ahead of time?
Absolutely! Bake the cookies and freeze them. Glaze after thawing.
3. What if I don’t have maple syrup?
You can substitute with honey or agave, but the maple flavor will be missed.
4. Can I skip the glaze?
Sure! The cookies are delicious plain or you can dust them with powdered sugar.
5. How do I make the glaze thicker?
Add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
Tips & Tricks
Use a cookie scoop for evenly sized cookies.
Add chopped walnuts or pecans to the batter for a little crunch.
A pinch of cardamom in the dough adds a floral note.
Try browning the butter first for a deeper flavor.
Let your glaze sit for 2–3 minutes before drizzling for better texture.
Recipe Variations
Maple Cream Cheese Frosting: Swap glaze for a light cream cheese frosting using 4 oz cream cheese, 1 tbsp butter, 1 tbsp maple syrup, and ½ cup powdered sugar.
Pumpkin Spice Latte Cookies: Add 1 tsp instant espresso powder to the dough.
Nutty Pumpkin Cookies: Fold in ½ cup chopped toasted pecans or walnuts.
Chocolate Chip Maple Pumpkin Cookies: Add ½ cup dark chocolate chips to the batter.
Vegan Version: Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and plant milk for glaze.
Final Thoughts
Baking these maple pumpkin cookies was like wrapping myself in a cozy sweater on a brisk fall morning. The smells alone—sweet maple mingling with warm cinnamon and cloves—felt like a hug from the kitchen. Watching Ben sneak one while the glaze was still setting made me laugh; that boy knows a good cookie when he sees one.
These little rounds are tender, comforting, and just sweet enough to pair with a moment of peace. It’s not just about baking—it’s about creating something warm to share. So if you’re in the mood for something that tastes like autumn and feels like home, give these a try.
Cozy Maple Pumpkin Cookies
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
For the glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 –2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment or silicone mats. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla, then mix in the pumpkin puree and maple syrup until smooth.
- Gradually mix in the dry ingredients on low speed until just combined. Scoop tablespoon-sized amounts of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 12–15 minutes until edges are set and tops are puffed.
- Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, and vanilla until smooth. Drizzle or spread glaze on cooled cookies and let set for 10 minutes.
