Chewy Pumpkin Cookies with Maple Glaze
Soft, chewy pumpkin cookies topped with a rich maple glaze that sets perfectly. They’re full of cozy fall flavor and just the right sweetness. No cakey texture here, just chewy goodness through and through.
Print Recipe
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.
Nutrition
Serving: 2cookies | Calories: 260kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 244mg | Potassium: 102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 3419IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Servings: 24 servings
Calories: 260kcal
Cost: $6