Go Back

Maple Pumpkin Cookies

Maple pumpkin cookies with crinkled tops are baked at 375°F, then finished with a smooth maple glaze drizzle. The pumpkin is blotted very dry so the centers stay tender without spreading too much.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Maple pumpkin cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup pure maple syrup
  • 0.333 cup pumpkin puree blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tsp maple extract
Maple glaze and topping
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F and line baking sheets with parchment so the cookies bake evenly and release cleanly.
  2. Blot the pumpkin between paper towels until very dry to prevent excess moisture from spreading the dough.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Cream wet ingredients
  1. Beat the softened unsalted butter and packed brown sugar until fluffy, then add pure maple syrup, blotted pumpkin, egg yolk, vanilla, and maple extract.
  2. Fold the flour mixture into the wet mixture just until no dry streaks remain.
Scoop and bake
  1. Scoop dough into 1-1/2 tablespoon rounds and place them on the baking sheets with spacing between cookies.
  2. Bake for 10-12 minutes at 375°F until the edges are set and the centers look slightly soft.
Glaze and finish
  1. Cool cookies completely before glazing so the maple drizzle sets instead of melting.
  2. Drizzle with maple glaze and sprinkle flaky sea salt on top for a sweet-salty finish.

Notes

Pro tip: blotting the pumpkin “very dry” is the key to thick, crinkled cookies—moist pumpkin leads to spreading. Store baked cookies in an airtight container at room temperature for 3-4 days. Freeze without the sea salt topping and glaze for up to 2 months; thaw and add glaze and salt after thawing. For a dairy-free swap, use a 1:1 plant-based butter stick and milk alternative in the glaze (texture may be slightly softer).