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Chewy Pumpkin Cookies With Maple Glaze

Chewy pumpkin cookies with maple glaze that bake soft and cakey, then finish with a sticky drizzle that sets into a glossy sheen. Warm pumpkin spice flavor is folded into a tender dough and baked until the edges set but the centers stay slightly soft.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 0.5 cup pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • 0.5 cup softened butter
  • 2 tbsp maple syrup
  • 1.5 cup all-purpose flour
  • 0.75 cup brown sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp pumpkin spice
  • 0.25 cup granulated sugar, for rolling
Maple glaze
  • 0.25 cup maple syrup
  • 1 cup powdered sugar
  • 1 tbsp milk

Equipment

  • 1 stand mixer

Method
 

Bake the cookies
  1. Preheat the oven to 350F and line baking sheets with parchment paper.
  2. In a medium bowl, combine pumpkin puree, egg, vanilla extract, softened butter, and maple syrup with an electric mixer on low speed until smooth and uniform.
  3. In a separate bowl, whisk together all-purpose flour, brown sugar, baking powder, salt, and pumpkin spice.
  4. Add the dry ingredients to the wet ingredients and mix on low until a soft dough forms with no dry pockets.
  5. Scoop the dough into balls, roll each in granulated sugar, and place on the prepared baking sheets with space between them.
  6. Bake for 13-15 minutes, until the edges are set but the centers still look slightly soft (they will finish as they cool).
Glaze and set
  1. Whisk maple syrup, powdered sugar, and milk together until smooth and pourable.
  2. Drizzle the glaze over the cooled cookies and let set until the surface looks glossy and slightly firm.

Notes

For the chewiest texture, pull the cookies when the centers still look a little underdone and let them firm up on the baking sheet. Store airtight at room temperature up to 3 days; refrigerate up to 5 days. Freeze baked cookies (unglazed or glazed, cooled completely) up to 2 months—thaw overnight and re-glaze if desired. For a dairy-free option, use plant-based butter and swap milk in the glaze with any unsweetened non-dairy milk.