Can I use fresh pumpkin instead of canned puree?

Yes, you can! Just make sure it’s well-drained and mashed smooth. Canned is more consistent, but fresh gives a homemade charm.

How should I store these cookies?

Keep them in an airtight container at room temperature for up to 4 days. They stay soft and the glaze stays set. You can also freeze them—glazed or unglazed.

What does maple syrup do to a cookie?

Maple syrup adds moisture and a rich, deep sweetness. In this recipe, though, we mimic that with dark brown sugar.

Can maple syrup be used as a glaze?

Yes! For a real maple glaze, use ¼ cup maple syrup, 1 tbsp butter, and 1 cup powdered sugar. Heat and whisk until smooth.

What can I add to pumpkin cookies?

Try chopped pecans, white chocolate chips, or even a pinch of sea salt on top. They all play well with pumpkin.

How to make maple glaze?

Heat butter and dark brown sugar until bubbly. Add milk, stir, then whisk in powdered sugar until smooth. Glaze fast—it thickens quickly!

Pumpkin Cookies with Maple Glaze

Name: Pumpkin Cookies with Maple Glaze | Simple & Delicious
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: **For the Cookies:**; 1 cup (226 g) unsalted butter; 1/2 cup (110 g) light brown sugar, packed; 1/2 cup (100 g) granulated sugar; 1 egg, room temperature; 1 cup (225 g) pumpkin puree; 1 tsp (4.2 g) vanilla extract; 2 cups + 2 tbsp (255 g) all-purpose flour; 1 tsp baking soda; 1 tsp (4 g) baking powder; 1/4 tsp (1.4 g) salt; 2 tsp (5.28 g) pumpkin pie spice; **For the Glaze:**; 3 tbsp (42.37 g) butter; 1/2 cup (110 g) dark brown sugar, packed; 1/4 cup (60 g) milk; 1 1/2 cups (187.5 g) powdered sugar, sifted

Description

Soft, chewy pumpkin cookies with warm fall spices and a rich maple-style glaze. Perfect for holiday baking or cozy weekends at home.

Ingredients

Scale

**For the Cookies:**

1 cup (226 g) unsalted butter

1/2 cup (110 g) light brown sugar, packed

1/2 cup (100 g) granulated sugar

1 egg, room temperature

1 cup (225 g) pumpkin puree

1 tsp (4.2 g) vanilla extract

2 cups + 2 tbsp (255 g) all-purpose flour

1 tsp baking soda

1 tsp (4 g) baking powder

1/4 tsp (1.4 g) salt

2 tsp (5.28 g) pumpkin pie spice

**For the Glaze:**

3 tbsp (42.37 g) butter

1/2 cup (110 g) dark brown sugar, packed

1/4 cup (60 g) milk

1 1/2 cups (187.5 g) powdered sugar, sifted

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Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Cream butter with both sugars until light and fluffy.

3. Mix in pumpkin puree, egg, and vanilla extract.

4. Add flour, baking soda, baking powder, salt, and pumpkin pie spice on low speed.

5. Scoop dough onto sheets, spacing 2–3 inches apart.

6. Bake for 12 minutes until edges are golden.

7. Cool cookies for 30 minutes before glazing.

8. Make glaze by heating butter and dark brown sugar until bubbly.

9. Cook for 1 minute, stirring constantly.

10. Stir in milk, then whisk in powdered sugar until smooth.

11. Spoon glaze over cookies quickly before it thickens.

Notes

Cookies are soft, chewy, and filled with warm spice.

Glaze must be applied immediately before it thickens.

Dark brown sugar mimics the maple flavor—no syrup needed.

Great for baking with kids.

Store in an airtight container for up to 4 days.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg