Chewy Pumpkin Cookies with Maple Glaze (Soft, Spiced & Perfectly Sweet)
Bake soft, chewy pumpkin cookies topped with maple glaze. No cakey texture here. Just sweet, spiced cookies that taste like fall in every bite.
There’s something about baking in fall that just feels right. The air cools down, the oven warms up, and suddenly the whole house smells like cinnamon and brown sugar. I make these chewy pumpkin cookies with maple glaze every fall… without fail. They’ve got everything I love about the season (comfort, spice, and that deep maple sweetness), without the usual cake-like texture so many pumpkin cookies end up with.
I’ve spent more than a few autumns chasing the perfect balance between soft and chewy. Most pumpkin cookies lean toward muffin territory, but these? These are chewy through and through, with a rich maple glaze that adds just the right finish. Once you try them, you’ll understand why I make them every year.
Why Most Pumpkin Cookies Turn Out Cakey
Pumpkin puree has a lot of natural moisture, which can make your cookies puff instead of spread. If you’ve ever pulled a batch out of the oven and found them more like muffin tops than cookies, that’s why.
After a lot of testing (and a few crumbly flops), I figured out it really just comes down to balance. You need enough flour to hold everything together, but not so much that the dough dries out. And chilling the dough before baking? It keeps them from spreading too much, deepens the flavor, and gives you that perfect chewy bite.
Skip the urge to bake right after mixing. Give the dough time to chill. Overnight if you can. You’ll thank yourself later. If you love learning the little tweaks that make a big difference in texture, you’ll also want to read my tips for the best chocolate chip cookies you’ll ever make.
Why I Keep Coming Back to This Recipe
- Chewy, not cakey: The ratio of butter, sugar, and pumpkin hits that sweet spot.
- Simple ingredients: No obscure spices needed.
- Make-ahead friendly: The dough can chill overnight or freeze for later.
- Perfect for fall gatherings: They stay soft for days and disappear fast.
The Best Ingredients for Flavor and Texture
When it comes to cookies, I’ve learned that better ingredients really do make a difference.
Pumpkin puree: You can absolutely use canned pumpkin, but if you’ve made your own from scratch, even better. It gives them a deeper color and that true pumpkin flavor you just don’t get from a can.
Butter and brown sugar: The combo of butter for flavor and brown sugar for chewiness gives these cookies their soft centers and caramel notes.
Warm spices: Cinnamon and nutmeg are my go-tos, but feel free to add a pinch of cloves or ginger if you want more depth.
Vanilla: Don’t skip it. It rounds out the spice and ties everything together. I like Watkins All Natural Original Gourmet Baking Vanilla. It’s strong, has great color, and never lets me down.
Maple syrup: Use real maple syrup for the glaze. The flavor is unbeatable, and it gives your cookies that fall-in-Maine vibe I can’t get enough of.
How to Make Chewy Pumpkin Cookies
Start by creaming the butter and sugar until it’s light and fluffy. This adds air and gives the cookies lift without making them cakey. Then mix in the pumpkin and vanilla. Don’t panic if it looks a little liquidy. It’ll thicken up once the dry ingredients go in. Combine the dry ingredients in a separate bowl (flour, baking soda, baking powder, salt, and spices), then slowly fold them into the wet mixture.
Cover and refrigerate at least a few hours. Overnight is ideal.
Scoop using a medium cookie scoop so all your cookies are the same size. This helps them bake evenly and look bakery-perfect. Use a parchment-lined baking sheet and give each cookie space to spread.
Bake just until the edges start to turn golden. You want them to look a little underdone in the center. These cookies firm up as they cool. If they still look a little soft when you take them out, that’s perfect.
The Maple Glaze That Makes Them Irresistible
The glaze is simple but takes these cookies from yum to can’t-stop-at-one good. All you need is powdered sugar, real maple syrup, and a splash of cream or half & half. For a little extra depth, stir in a pinch of cinnamon or a splash of vanilla. Whisk it until smooth and glossy, then drizzle it over once the cookies have completely cooled. I usually let the glaze set for about an hour before storing or stacking, but I eat a couple while I wait.
If you’re sending cookies as gifts or through the mail, glaze them lightly or pack the glaze separately and let the recipient finish them off.
If you’re on a fall baking kick, you’ll love my perfect pumpkin pie recipe. It’s simple, silky, and never cracks on top.
Storing and Freezing Tips
These cookies stay soft for up to a week in an airtight container. If you’ve already glazed them, store them in a single layer (or use parchment between layers) in the fridge.
Unbaked dough balls freeze perfectly, just add an extra minute or two to the bake time when you’re ready to use them.
Variations Worth Trying
Once you’ve nailed the base recipe (and trust me, you will), start experimenting.
- Add chopped pecans to the dough or sprinkle on top of the glaze for a little crunch.
- Swap the maple glaze for browned butter frosting if you want something richer.
- Make sandwich cookies by spreading a little maple cream cheese filling between two cookies.
Still Wondering How to Get That Perfect Chew?
After plenty of testing (and, honestly, plenty of taste-testing), these are the questions I get most often.
Love a chewy cookie with a fall twist? Pin this recipe so you can bake it anytime the craving hits.
Whether you’re baking for a fall gathering, packing lunchbox treats, or just craving something cozy with your morning coffee, these chewy pumpkin cookies with maple glaze never disappoint. They’re sweet without being too much, nicely spiced, and (best of all) they stay chewy for days.
So grab your whisk, preheat the oven, and fill your kitchen with that unmistakable smell of fall. These cookies are more than just dessert. They’re a sweet little reminder that homemade doesn’t have to be difficult to yummy.
Once you’ve got these chewy pumpkin cookies down, try my shortbread pinwheel cookies
for a festive twist that’s perfect for gifting.
Chewy Pumpkin Cookies with Maple Glaze
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Equipment
- Stand Mixer or hand mixer
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 Watkins preferred
- 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
- Cream butter and brown sugar together until light and fluffy.1 cup Brown Sugar, 1/2 cup Butter
- Mix in pumpkin puree and vanilla. Don’t worry if it looks loose. It’ll come together once you add the dry ingredients.1 cup Pumpkin Puree, 1 1/2 tsp Vanilla Extract
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.2 cups All Purpose Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 1/2 tsp Cinnamon, 1/4 tsp Salt, 1/2 tsp Nutmeg
- Gradually stir the dry mixture into the wet ingredients until combined.
- Cover and refrigerate the dough for at least 4 hours (overnight is best).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into tablespoon-sized portions using a medium cookie scoop, spacing them about 2 inches apart.
- Bake 12–15 minutes, until the edges are lightly golden but centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Once completely cooled, whisk together powdered sugar, real maple syrup, and cream (plus a pinch of cinnamon or splash of vanilla if you’d like).2/3 cup Powdered Sugar, 2 tbsp Maple Syrup, 1 tbsp Half-and-Half
- Drizzle glaze over the cookies and let set for about an hour before stacking or storing.
Notes
- Don’t skip chilling the dough—it’s what gives these cookies their chewy texture.
- Keep cookies in an airtight container for up to a week. For glazed cookies, separate layers with parchment and store in the fridge.
- Use real maple syrup for the glaze and quality vanilla extract (I like Watkins). It makes all the difference.
After all of your recipe development trials and tribulations, you ended up with a winner! It looks like you got the chewy texture just right! Can’t wait to try. 🙂
p.s. I forgot to say I love the photos and thanks for the link about packing tips. 🙂
I just brought in one of our pumpkins to cook down so we can make these. The kids are totally diggin’ Cookie Month!
Oh, man, Jess, these are definitely worth the wait! Looks like you’ve hit a home run with this yummy recipe–can’t wait to try them!
I can’t wait to try these! I have a bunch of pumpkin puree from our pumpkins in the freezer. We also like chewy rather than cakey cookies so I’m betting these will be a hit at our house. Thanks for sharing Treats for Troops, what a great organization.