Irresistibly Soft Maple Pumpkin Cookies for Cozy Autumn Days Recipe

Introduction

These irresistibly soft maple pumpkin cookies are perfect for cozy autumn days. Bursting with warm spices and a rich maple glaze, they capture the essence of fall in every bite. Easy to make and wonderfully comforting, they’re sure to become a seasonal favorite.

Ingredients

• 2 cups all-purpose flour (can replace with gluten-free flour for a gluten-free option)
• 1 teaspoon baking powder (ensure it’s fresh for best results)
• 1 teaspoon baking soda (cannot substitute with baking powder in equal measure)
• 1 teaspoon ground cinnamon (adjust according to personal taste)
• 1 teaspoon ground nutmeg (adjust according to personal taste)
• 1 teaspoon ground ginger (adjust according to personal taste)
• 1 teaspoon ground cloves (adjust according to personal taste)
• 1/2 teaspoon salt (essential for balanced flavor)
• 1/2 cup unsalted butter (can substitute with coconut oil for a dairy-free version)
• 1/2 cup granulated sugar (adjust ratios for personal preference)
• 1/2 cup brown sugar (adjust ratios for personal preference)
• 1 large egg (use a flax egg for a vegan alternative)
• 1 teaspoon vanilla extract (use pure extract for the best taste)
• 1 cup pumpkin puree (do not use pumpkin pie filling)
• 1/2 cup pure maple syrup (honey can be used in a pinch)
• For the glaze:
  • 1 cup powdered sugar (ensure it’s sifted for a smooth finish)
  • 2 tablespoons milk or cream (use plant-based milk for dairy-free)
  • 1 teaspoon vanilla extract (optional but recommended)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. Step 3: In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
4. Step 4: Beat in the egg and vanilla extract until well combined, then mix in the pumpkin puree and maple syrup until smooth.
5. Step 5: Gradually add the dry ingredients to the wet mixture, combining at low speed until just mixed.
6. Step 6: Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 12–15 minutes, or until the edges are set and the tops are slightly puffed. Let cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: To prepare the glaze, whisk together powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth.
9. Step 9: Drizzle or spread the glaze over the cooled cookies and allow it to set. For an extra touch, sprinkle a little cinnamon on top if desired.

Tips & Variations

• For thicker cookies, chill the dough for at least 30 minutes before baking.
• Use coconut oil instead of butter to make these cookies dairy-free.
• Add chopped nuts or chocolate chips to the dough for added texture and flavor.
• Ensure all ingredients are at room temperature for the best mixing results.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies without glaze for up to 3 months; thaw at room temperature before glazing. Reheat glazed cookies gently in a microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners that will alter the cookie’s flavor and texture. Use plain pumpkin puree for the best results.

What if I don’t have maple syrup? Can I substitute it?

Yes, you can substitute pure maple syrup with honey, but it may slightly change the flavor. Avoid using corn syrup or other sweeteners as they won’t provide the same depth of taste.

Irresistibly Soft Maple Pumpkin Cookies for Cozy Autumn Days Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

These irresistibly soft maple pumpkin cookies are perfect for cozy autumn days, combining warm spices and rich pumpkin flavor with a sweet maple glaze. Soft, tender, and full of seasonal warmth, this recipe offers a delightful treat ideal for fall gatherings or a comforting snack.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Cookies

• 2 cups All-Purpose Flour (can replace with gluten-free flour for a gluten-free option)
• 1 teaspoon Baking Powder (ensure it’s fresh for best results)
• 1 teaspoon Baking Soda (cannot substitute with baking powder in equal measure)
• 1 teaspoon Ground Cinnamon (adjust according to personal taste)
• 1 teaspoon Ground Nutmeg (adjust according to personal taste)
• 1 teaspoon Ground Ginger (adjust according to personal taste)
• 1 teaspoon Ground Cloves (adjust according to personal taste)
• 1/2 teaspoon Salt (essential for balanced flavor)
• 1/2 cup Unsalted Butter (can substitute with coconut oil for a dairy-free version)
• 1/2 cup Granulated Sugar (adjust ratios for personal preference)
• 1/2 cup Brown Sugar (adjust ratios for personal preference)
• 1 large Egg (use a flax egg for a vegan alternative)
• 1 teaspoon Vanilla Extract (use pure extract for the best taste)
• 1 cup Pumpkin Puree (do not use pumpkin pie filling)
• 1/2 cup Pure Maple Syrup (honey can be used in a pinch)

For the Glaze

• 1 cup Powdered Sugar (ensure it’s sifted for a smooth finish)
• 2 tablespoons Milk or Cream (use plant-based milk for dairy-free)
• 1 teaspoon Vanilla Extract (optional but recommended)

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined. This ensures the spices and leavening agents are evenly distributed in the dough.
3. Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with both granulated and brown sugars using an electric mixer until the mixture is light, fluffy, and creamy, about 2-3 minutes. This step incorporates air for a tender cookie texture.
4. Add Wet Ingredients: Beat in the large egg and vanilla extract until fully combined. Then add the pumpkin puree and pure maple syrup and mix until the batter is smooth and uniform in texture.
5. Combine Dry and Wet Ingredients: Gradually add the dry mixture into the wet mixture at low speed, mixing only until just combined to avoid overworking the dough, which can result in dense cookies.
6. Portion Dough onto Baking Sheets: Using a tablespoon or cookie scoop, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 12–15 minutes, or until the edges are set and the tops have slightly puffed. This achieves a soft but stable cookie texture. Remove from the oven.
8. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely to avoid sogginess before glazing.
9. Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until the glaze is smooth and pourable.
10. Glaze the Cookies: Drizzle or spread the glaze evenly over the cooled cookies. Allow the glaze to set before serving. Optionally, sprinkle a little cinnamon over the glaze for extra warmth and decoration.

Notes

• For best results, chill the dough for about 30 minutes to an hour before baking to produce thicker cookies that hold shape better.
• Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better texture.
• Customize your cookies by adding mix-ins like chopped nuts, chocolate chips, or dried cranberries to add texture and flavor variations.
• If substituting for vegan or dairy-free versions, use coconut oil in place of butter and plant-based milk for the glaze.
• Do not use pumpkin pie filling instead of pumpkin puree as it contains added spices and sugars which can alter the cookie’s taste and texture.

Keywords: pumpkin cookies, maple syrup cookies, fall dessert, autumn baking, soft cookies, spiced cookies, pumpkin spice, seasonal cookies