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    Recipes » Desserts

    Maple Glazed Pumpkin Cookies

    Published: Sep 19, 2019 · Modified: Oct 19, 2021 by Lauren · This post may contain affiliate links

    Jump to Recipe Pin Recipe

    Soft baked pumpkin cookies are pillowy and spiced to perfection. Then they're glazed with a sweet maple glaze that puts them over the top!

    HOW TO MAKE BAKERY SOFT PUMPKIN COOKIES

    What I love about cookies, is once you've figured out how to make the perfect cookie for one recipe, you're pretty good on most other cookie recipes. However, if your cookie batches lack consistency, some are like cake, some are all flat and crunchy, some are dry as bricks, these tips may help you out.

    Bakery soft pumpkin cookies with maple glaze

    The Right Consistency of the Butter

    Cookies are all about the butter! This recipe calls for softened butter. If the butter is too soft or too cold, your cookies will not turn out the way you want. The butter should be softened to this point before you start the recipe:

    • When you apply gentle pressure with your finger to the top of the stick, it gives but doesn't push through.
    • When you try to bend the stick of butter in half, it bends without breaking or turning into a mess.

    Whip the Butter and Sugar

    Once the butter is properly softened, the only other thing you have to get just right is the butter and sugar mixture. For the longest time, when I made cookies, I just put the stand mixer on on low until they were mixed together evenly.

    When I finally figured out you have to get a sort of fluffy whipped texture and let the mixer really go at medium speed for a solid 3 minutes, it was a cookie game-changer. When your mixture is fluffy like marshmallow creme, you will bake a much less dense cookie. Unless you've grown attached to the brick cookie thing, try to make your butter mixture look like the picture below.

    Perfect consistency for whipped butter and sugar

    Smooth Out the Cookies Before Baking

    So this part is a little bit of a pain, but it's worth it when you get nice smooth, round cookies to put the icing on. Because this batter isn't like your typical cookie recipe with at least a cup of butter, the dough doesn't smooth out or melt out into a circle. Half the moisture is the pumpkin puree, which doesn't help with the melting.

    So first thing's first, you're going to want a cookie scoop. This is a stickier batter, again because there is less fat. So having a scoop to do most of the work for you is life. You can also use a tablespoon and a spoon, but you'll need to do heaping tablespoons.

    After that, grab a ramekin or small bowl of water. Dip your fingers or the back of a spoon in the water (you'll have to do this for each scoop) and smooth out she top and sides of the scoop and press down slightly to create smooth circles that are about 1inch high and 2-3 inches round.

    Pumpkin cookies - smoothing out the dough before baking
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    Maple Icing

    If you've already made icing before, you won't need much help. I will suggest you keep the milk and powdered sugar out in case you need to play with the consistency. I had to make mine pretty thick to get a decent coat on top of the cookies that didn't drop completely off. My consistency was similar to a paste or slightly melted peanut butter.

    If you end up with it too thin, add more sugar and re-glaze the cookie. You'll only need to add more milk if it is still crumbly. Once it's just to liquid status, you really can't have it too thick. The only draw back to it being thick might be that you run out sooner and need to make more the get through all 20 cookies.


    OTHER FALL DESSERT YOU MIGHT WANT TO TRY

    • Paleo Apple Cinnamon Coffee Cake
    • Cranberry Orange Baked Donuts
    • Almond Butter Oatmeal Cookies

    Pumpkin cookies - dunk in maple glaze and let cool.

    Maple Glazed Pumpkin Cookies

    Soft, spiced pumpkin cookies with a sweet maple glaze to  make them extra special. So simple and delicious, you may consider doubling the batch.
    5 from 3 votes
    AUTHOR : Lauren
    Pin Recipe Share on Facebook Print Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dessert
    Servings 20 cookies
    Calories 189 kcal

    Ingredients
     

    • 2 ¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 5 teaspoons pumpkin pie spice
    • ¾ teaspoon salt
    • ½ cup salted butter (softened)
    • 1 ¼ cups sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 cup canned pumpkin puree

    FOR THE GLAZE:

    • 1 ¼ cup powdered sugar
    • ½ teaspoon maple extract
    • 2 tablespoons maple syrup
    • 1 tablespoon milk

    Instructions
     

    • Preheat the oven to 350°, adjust oven rack to the middle position and line a baking sheet with parchment paper.
    • In a small bowl, whisk together all of the following ingredients: flour, baking powder, baking soda, pumpkin pie spice and salt.
    • In a large bowl, beat the butter and sugar at medium speed using a stand mixer or handheld electric mixer, until light and fluffy, 2-3 minutes. Beat in the egg and vanilla and pumpkin puree.
    • Adjust the mixer to low speed and mix in the dry mixture a little at a time until just blended together. Scrape the sides of the bowl with a spatula and finish fold in any remaining flour or wet mixture until completely combined.
    • Using a tablespoon or small dough scoop, drop 9 (2-tablespoon) scoops of dough onto the prepared baking sheet, spaced evenly.
    • Wet the back of your scoop or your fingers and lightly press the tops of each dough dough scoop until smooth and slightly flattened (about 2-3 inches round and 1 inch high).
    • Bake until the edges of the cookies are firm, around 15 minutes. Continue to bake 9 at a time until the dough is gone. Allow to completely cool before glazing (about 30 minutes).

    FOR THE ICING:

    • In a small bowl, whisk all glaze ingredients together until smooth. Add additional powdered sugar to thicken if needed. The icing should be thick, but still stirrable. Dip the cookie into the icing and swirl a bit. Transfer the iced cookie to a metal drying rack with parchment or wax paper underneath. Allow the glaze to dry for about 10 minutes.

    Nutrition

    Serving: 1cookieCalories: 189kcalCarbohydrates: 34gProtein: 2gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 213mgPotassium: 13mgFiber: 1gSugar: 22gVitamin A: 43IUVitamin C: 1mgCalcium: 17mgIron: 2mg
    Nutrition Information Disclaimer

    RECIPE EQUIPMENT

    Baking Sheets
    Stand Mixer
    Mixing Bowls
    Making This?I'd love to see your food photos! Mention @fixedonfresh or tag #freshfix!

    **This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.

    PIN IT NOW, MAKE IT LATER!

    Maple glazed pumpkin cookies are so easy, soft, melt in your mouth, delicious you might have to make a double batch. These will be perfect for fall cookie parties or even as a Thanksgiving dessert. #fallrecipe #cookies #pumpkinspice
    « Scalloped Sweet Potato Casserole with Bacon and Pecans
    Apple Sausage Sourdough Stuffing »

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    1. Paleo Apple Cinnamon Coffee Cake - FIXED on FRESH says:
      September 28, 2019 at 10:39 pm

      […] Maple Glazed Pumpkin Cookies […]

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    Hi, I'm Lauren! My name is Lauren. I'm a busy mom cooking good food with fresh ingredients on a budget. I like to eat a healthy balance of nutritious foods and tasty indulgent foods too!

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