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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 20 cookies
Calories 189kcal
Author Lauren


  • 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


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


  • 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).


  • 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.


Serving: 1cookie | Calories: 189kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 213mg | Potassium: 13mg | Fiber: 1g | Sugar: 22g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg