These soft and delicious pumpkin cookies are infused with brown sugar and pumpkin pie spice, and covered in the most delightful maple butter glaze. With autumn cooling the air and the leaves beginning to change colour, these cookies are everything right now.
how to make pumpkin cookies
Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. In a large bowl, mix together the butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg. You will want the butter to be very soft. Whisk until it is smooth and well blended.
In a medium bowl, mix together the flour, pumpkin pie spice, salt, cream of tartar, and baking soda.
Slowly stir the dry ingredients into the large bowl.
The wonderful pumpkin cookie dough will begin to form. Using a tablespoon measurer slightly rounded with dough, scoop out even amounts (about 1 ½ tbsp size scoops of dough). Form them into balls and place them on the prepared cookie sheet.
Use the bottom of a glass, or another instrument, to flatten out the cookie dough balls into one centimetre thick rounds. Bake them for about eight to nine minutes (oven times vary).
Once they have finished baking, remove the baking sheet from the oven. Allow the cookies to cool on the sheet for a few minutes before transferring them to a cooling rack. They will cook slightly more on their own during this time.
how to make maple butter glaze
Sift the powdered sugar and pumpkin pie spice into a small bowl. This will help prevent lumps and keep your glaze nice and smooth. Stir in the melted butter (not too hot) and maple syrup. Then add a tiny bit of water in ⅛ teaspoon increments until you get it to be just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them warm and gooey. Or wait for a few hours before storing them so that the glaze has time to set and harden. The glaze won't harden completely, but it definitely makes it easier to store them without making a mess.
Time to enjoy your delicious pumpkin cookies. I couldn't stop at just one. Can you?
For another wonderful fall recipe, check out my Honeycrisp Apple Sangria.
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Pumpkin Cookies with Maple Butter Glaze
- Prep Time: 17 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Cuisine: American
Description
These soft and delicious pumpkin cookies are infused with brown sugar and pumpkin pie spice, and covered in a delightful maple butter glaze. They are so perfect for fall!
Ingredients
Pumpkin Cookies:
¼ cup (57 g) unsalted butter, softened
¼ cup (59 ml) vegetable oil
¼ cup (56 g) pumpkin purée
¼ cup (50 g) brown sugar
¼ cup (50 g) granulated sugar
½ teaspoon vanilla extract
1 large egg
2 cups (300 g) all-purpose flour
1 teaspoon pumpkin pie spice *
¼ teaspoon salt
⅛ teaspoon cream of tartar
⅛ teaspoon baking soda
Maple Butter Glaze:
½ cup (65 g) powdered sugar
⅛ teaspoon pumpkin pie spice *
2 tablespoons maple syrup
1 tablespoon (14.2 g) butter, melted
Instructions
Pumpkin Cookies:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix together butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg until smooth.
In a medium bowl, stir together flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
Stir the dry ingredients in increments into the wet mixture. Mix until the dough forms together.
Use a tablespoon slightly rounded with dough to measure out even amounts (about 1 ½ tbsp), and shape the dough into balls. Set them on the prepared baking sheet. Flatten the dough balls using the base of a glass until they are 1 cm thick.
Bake cookies about 8-9 minutes (oven times vary). Cool them on the baking sheet for a few minutes before transferring to a cooling rack.
Maple Butter Glaze:
Sift the powdered sugar and pumpkin pie spice into a bowl (this prevents lumps). Stir in melted butter (not too hot) and maple syrup. Whisk until smooth. Add water ⅛ tsp at a time until it gets just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them gooey and warm, or allow the glaze to set and harden over a couple of hours before storing.
Notes
* I make my own pumpkin pie spice by mixing together a blend of 2 tbsp cinnamon, ½ tbsp allspice, 2 tsp ginger, and 2 tsp ground nutmeg.
Nutrition
- Serving Size:
- Calories: 146
- Sugar: 9 g
- Sodium: 133 mg
- Fat: 6.6 g
- Carbohydrates: 20.1 g
- Protein: 1.9 g
- Cholesterol: 18.8 mg
Keywords: pumpkin cookies
Nikki says
mmmm Can't wait to make these!
Thank you for sharing!
Asha says
Thank you lovely! 🙂
Robin says
I would never have thought to put pumpkin and maple together.
This is a must try. So melt-in-your-mouth.
Asha says
Thank you!
Olga says
It's that time of year again - the scent of pumpkin and spices. My favourite time of year.
Made this recipe and I have to say these pumpkin cookies melt in your mouth; and the maple glaze is dreamy.
Asha says
Thanks so much 🙂
Janice says
Yum - yum - yummy. That's what my 7-year-old said when he tasted these cookies for the first time.
I couldn't have said it better myself.
Asha says
Haha awe that's so sweet. Thank you
Abby says
-Absolutely melt-in-your-mouth delicious. These are gift worthy.
Thanks for a grest Chistmas idea.
Asha says
Thank you 🙂
Deepa says
These cookies are one of my favourite parts of Autumn.
Asha says
Thanks so much, glad to hear they are being enjoyed.
Jillian says
These cookies are like a taste of heaven.
Asha says
Thanks!
Nancy says
In love with these cookies. Fabulous flavour.
Asha says
Thanks!
Candice says
Made these cookies yesterday. I had them with coffee for breakfast this morning, tea for lunch and cappucino this evening. Guess you could say I really, really like this recipe.
Asha says
Haha thank you, I'm so glad you like them as much as I do.
Evelyn says
Made these for my aunt. She is turning 90 and at that age you don't enjoy a lot of food.
These tender cookies were perfect as the pumpkin spice and maple made them bursting with flavour.
I saw a smile form when she had her first bite. I have to admt the taste made me smile too. Will be making these again.
Asha says
That is the sweetest story that definitely made me smile too. Thanks for sharing
Nicole says
I am hooked on these gems. Every bite is delightful.
Asha says
Thank you! So great to hear
Renae says
Do these freeze well?
Asha says
Hi Renae, they do! Freeze the cookies in an airtight container, with layers separated by parchment paper, for up to three months. I recommend not adding the glaze until after you have brought them back to room temperature and are ready to enjoy them 🙂