Soft Pumpkin Cookies with Maple Glaze
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 28-30
  • 2½ cups flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch of ginger
  • ¼ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1 cup unsweetened pumpkin
Maple Glaze
  • 2 cups powdered sugar
  • 3-5 tablespoons milk (I used 4)
  • 1 tablespoon unsalted melted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  1. Preheat oven to 350 degrees and line a baking sheet with a non-stick baking mat or parchment paper, set aside.
  2. In a bowl, mix together the flour, cinnamon, nutmeg, ginger, pumpkin pie spice, salt, baking soda and baking powder, set aside.
  3. In a mixer fitted with a paddle attachment (hand held mixer works too), cream together the butter, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Next add the egg, vanilla and pumpkin and mix, scraping down sides of bowl as necessary.
  4. With mixer on low speed, slowly add the bowl of dry ingredients and mix until incorporated. The dough will be sticky and wet.
  5. Measure about 1½ - 2 tablespoons of dough, roll into a ball and gently press them onto the baking mat. You want to slightly flatten the cookies as they don't spread out much. Wet your fingers to make it easier to handle the dough. Bake cookies for 15 minutes and let cool completely before adding the glaze.
  6. To make the glaze, whisk all the ingredients in a bowl. Depending on how much powdered sugar you use, you may need more or less milk - start with 3 tablespoons and go from there. You want the glaze to be thin enough to run off a spoon, but thick enough so it coats the cookies well.
Recipe by Stuck On Sweet at