Chewy Pumpkin Cookies with Maple Glaze: Perfect for Fall Baking
Discover the secrets to chewy pumpkin cookies with a luscious maple glaze. Perfect for fall, these cookies are a must-try for cozy baking days!
There’s nothing quite like the cozy aroma of pumpkin spice baking in your kitchen. These chewy pumpkin cookies with maple glaze are the perfect treat to celebrate the flavors of fall. Whether you’re hosting a family gathering or simply craving a sweet indulgence, these cookies will hit the spot.
Unlike traditional pumpkin cookies that are often soft and cakey, these are delightfully chewy, with just the right balance of pumpkin spice and sweetness. Topped with a decadent maple glaze, they’re a fall-inspired dessert everyone will love. In this post, I’ll guide you through crafting these seasonal favorites, offering tips to achieve that perfect texture and flavor.
The Secrets to Perfect Chewy Pumpkin Cookies
Achieving the ideal chewy texture in pumpkin cookies can feel like a challenge, but it’s absolutely possible with the right techniques. Let’s dive into what makes these cookies stand out and how you can master the perfect balance of flavor and texture.
Why Most Pumpkin Cookies Are Cakey
Pumpkin is naturally high in moisture, which often leads to a softer, more cake-like texture in baked goods. For these cookies, I experimented with different sweeteners, fats, and baking techniques to get that coveted chewiness. The key is balancing the moisture from the pumpkin puree with the right amount of flour and fat.
Start with the Best Ingredients
- Pumpkin Puree: Fresh pumpkin puree brings a vibrant, natural flavor that canned pumpkin often lacks. If you want to try making your own, check out my tutorial on Homemade Organic Pumpkin Puree. Don’t worry, canned pumpkin works just fine if you’re short on time.
- Maple Syrup: Real maple syrup adds depth and richness to the glaze. Avoid imitation syrups, as they won’t provide the same flavor or quality.
- Spices: The combination of cinnamon, nutmeg, and vanilla creates that warm, classic fall flavor.
How to Make the Chewy Pumpkin Cookies
Ingredients for Cookies:
- 2 cups King Arthur All-Purpose Flour
- 1 cup Brown Sugar
- 1 cup Pumpkin Puree (you can easily make your own!)
- 1/2 cup Butter (softened)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Vanilla Extract
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Salt
Instructions:
- Cream the butter and brown sugar until light and fluffy. Mix in the pumpkin puree and vanilla.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Cover and refrigerate the dough overnight. This step is crucial for achieving the best texture.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the sheet, spacing them 2 inches apart. Flatten each cookie slightly with the back of a spoon.
- Bake for 12–15 minutes, or until the edges are lightly golden. Cool on the sheet for 5–10 minutes before transferring to a wire rack.
How to Make the Maple Glaze
Ingredients:
- 2/3 cup Powdered Sugar
- 2 tbsp Maple Syrup
- 1 tbsp Half & Half or Light Cream
Instructions:
- Combine powdered sugar, maple syrup, and cream in a small bowl. Whisk until smooth.
- Drizzle the glaze over cooled cookies using a spoon or fork.
- Allow the glaze to harden for at least 1 hour. For best results, store glazed cookies in the refrigerator to keep the icing firm.
Tips for Shipping Pumpkin Cookies
Pumpkin cookies make excellent gifts for friends, family, or even troops overseas. Their soft and chewy texture holds up well during shipping. However, skip the glaze or include it in a separate container for the recipient to apply themselves. This will keep the cookies from sticking together during transit.
Looking for packing tips? Check out The Monday Box for expert advice on shipping baked goods. And if you’re looking for a meaningful way to spread joy, consider sending a batch to our troops through Treat the Troops.
The Secret to Cookie Baking Success
Chill the Dough: Refrigerating the dough allows the flavors to meld and helps the cookies maintain their shape during baking. Skipping this step may result in cookies that spread too much.
Don’t Overmix: Over mixing the dough can develop gluten, leading to tough cookies. Stir just until the ingredients are combined for the best texture.
Use Parchment Paper: Lining your baking sheets with parchment paper ensures even baking and makes cleanup a breeze.
Customize the Glaze: Want to mix it up? Add a pinch of cinnamon or a splash of vanilla to the glaze for extra flavor.
Pumpkin Cookie Troubleshooting: FAQs Answered
Pin now, bake later—your new favorite fall cookies await!
Chewy Pumpkin Cookies with Maple Icing
This post may contain paid links. If you make a purchase using the links in this recipe, I may earn a commission.
Equipment
- Mixing Bowl
- Hand mixer or stand mixer
- Cooling Rack
Ingredients
Cookies:
- 2 cups All Purpose Flour King Arthur preferred
- 1 cup Brown Sugar
- 1 cup Pumpkin Puree homemade or canned
- ½ cup Butter softened
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 ½ tsp Vanilla Extract
- 1 ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Salt
Icing:
- ⅔ cup Powdered Sugar
- 2 tbsp Maple Syrup real maple syrup preferred
- 1 tbsp Half-and-Half or light cream
Instructions
- In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer. Add pumpkin puree and vanilla extract, and mix well until smooth.1 cup Brown Sugar, 1 cup Pumpkin Puree, 1/2 cup Butter, 1 1/2 tsp Vanilla Extract
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.2 cups All Purpose Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 1/2 tsp Cinnamon, 1/2 tsp Nutmeg, 1/4 tsp Salt
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until well combined.
- Cover the dough and refrigerate overnight or for at least 8 hours.
- Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Scoop 1-tablespoon-sized portions of dough onto the cookie sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon to about 1/4-inch thickness.
- Bake for 12-15 minutes, or until the cookie bottoms start to lightly stick to the parchment paper.
- Allow the cookies to cool for 5-10 minutes on the sheet before transferring them to a cooling rack.
- For the icing, whisk together powdered sugar, maple syrup, and half-and-half in a small bowl until smooth.2/3 cup Powdered Sugar, 2 tbsp Maple Syrup, 1 tbsp Half-and-Half
- Drizzle the icing over the cooled cookies using a spoon. Allow the icing to harden for about 1 hour before serving or storing.
Notes
Nutrition
By following this updated recipe, you’ll bake the perfect batch of chewy pumpkin cookies with maple glaze. Whether you’re sharing them with loved ones or savoring them with a cup of tea, these cookies are bound to become a seasonal favorite!
If you’re diving into fall baking, you’ll love exploring more pumpkin-inspired creations and cookie tips. Whether it’s perfecting your pies with a foolproof recipe, mastering the art of baking cookies with game-changing tricks, or pairing sweet ginger snaps with a delightful pumpkin dip, there’s something here to inspire your next baking adventure.
