These delicious and soft pumpkin cookies are infused with brown sugar and pumpkin pie spice, and glazed in the most delightful maple butter glaze. With their perfectly spiced flavour and melt-in-your-mouth texture, these cookies are everything. They are so perfect for fall!
I whip up at least a batch of these every autumn. They are quick and easy to make; not to mention super yummy and tender. What makes these soft pumpkin cookies the best for me is the beautiful fall spiced maple butter glaze that graces the top of each one.
I also recommend that you check out these delicious apple blondies drizzled in a brown butter glaze. Between the two of these recipes, your kitchen will smell like autumn heaven! Or, these chocolate hazelnut cookies are wonderful for another tasty fall cookie.
Ingredients
- Pumpkin purée - You can use fresh pumpkin to make this purée or use canned pumpkin purée. Note that this is different from pumpkin pie filling, which you should not use.
- Unsalted butter - You will want to ensure that the butter is left out long enough to come completely to room temperature before using. It should be very soft.
- Vegetable oil
- Brown sugar
- Granulated sugar
- Pure vanilla extract
- Egg
- All purpose flour
- Pumpkin pie spice - I make my own pumpkin pie spice by mixing together a blend of 2 tablespoons cinnamon, ½ tablespoon allspice, 2 teaspoons ginger, and 2 teaspoons ground nutmeg. You can make extra to store for all of your later baking needs.
- Salt
- Cream of tartar
- Baking soda
- Powdered sugar
- Maple syrup
See the recipe card below for quantities.
Substitutions
Pumpkin - The pumpkin purée in this recipe can be substituted with another type of puréed squash, such as butternut squash, acorn squash, or kabocha.
Variations
These soft pumpkin cookies also taste amazing when topped with a cream cheese frosting! Please note: if using a cream cheese frosting instead of a glaze, the cookies will have to be stored in an airtight container in the refrigerator rather than at room temperature.
Instructions
Preheat your oven to 350°F / 177°C and prepare a baking sheet by lining it with parchment paper.
First you have to remove some liquid from the pumpkin purée by placing it into a paper towel-lined bowl and gently blotting it. Some pumpkin purées have a soupier consistency than others. This step will help prevent the cookies from turning out too cakey from excess moisture. Measure out the pumpkin that you need after this step.
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 for this. 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 with the pumpkin mixture. Be very careful to not overmix or the cookies will not be as soft and fluffy.
The pumpkin cookie dough will begin to form. Using a tablespoon measurer slightly rounded with dough, scoop out even amounts (about 1 ½ tablespoon size scoops of dough) 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 8-9 minutes (oven times vary).
Once they have finished baking, remove the baking sheet from the oven. Cool on the sheet for 5 minutes before transferring them to a cooling rack. They will cook slightly more on their own during this time.
Maple butter glaze
Sift the powdered sugar and pumpkin pie spice into a small bowl. This will help to 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 the consistency to be just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them warm and gooey. Or, leave them sitting out for a few hours so that the glaze has time to set and harden a bit before storing.
Equipment
To make this recipe you will need the following:
- Kitchen scale or measuring cup set
- Mixing bowls
- Wooden spoon or rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
Storage
Once the glaze has had time to set, store in an airtight container at room temperature for up to 5 days. Although these cookies have a dairy-based glaze, refrigeration isn't necessary if you allow the glaze to dry completely before storing. The glaze will no longer contain liquid, much like powdered milk; which will allow it to last at room temperature for the life of the cookies.
If you intend to freeze the cookies, allow the unglazed cookies to cool before storing in an airtight, freezer-safe bag or container for up to 2 months. To thaw, set frozen cookies on a countertop overnight to come back to room temperature. Wait until the cookies have thawed to glaze them.
Tips for success
- Remove moisture - Removing some of the moisture from the pumpkin purée is crucial for the best flavour and texture outcome in these pumpkin cookies.
- Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
- Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
- Room temperature - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
FAQ
What is the difference between pumpkin purée and pumpkin pie filling?
Pumpkin purée is simply cooked and puréed pumpkin, while on the other hand, pumpkin pie filling contains added spices and sweeteners.
Is pumpkin purée the same as 100% pure pumpkin?
Yes, these are the same things. Just check the label to ensure that there are no added spices or sugars and you will have pure pumpkin.
📖 Recipe
Soft Pumpkin Cookies
- Prep Time: 17 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Cuisine: American
Description
These delicious and soft 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 (57g) unsalted butter, softened
¼ cup (59ml) vegetable oil
¼ cup (56g) pumpkin purée
¼ cup (50g) brown sugar
¼ cup (50g) granulated sugar
½ teaspoon pure vanilla extract
1 large egg, room temperature
2 cups (300g) 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 (65g) powdered sugar
⅛ teaspoon pumpkin pie spice *
2 tablespoons maple syrup
1 tablespoon (14.2g) butter, melted
Instructions
Pumpkin Cookies:
Preheat your oven to 350°F / 177°C and prepare a baking sheet by lining it with parchment paper.
First you have to remove some liquid from the pumpkin purée by placing it into a paper towel-lined bowl and gently blotting it. Some pumpkin purées have a soupier consistency than others. This step will help prevent the cookies from turning out too cakey from excess moisture. Measure out the pumpkin that you need after this step.
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 for this. 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 with the pumpkin mixture. Be very careful to not overmix or the cookies will not be as soft and fluffy.
The pumpkin cookie dough will begin to form. Using a tablespoon measurer slightly rounded with dough, scoop out even amounts (about 1 ½ tablespoon size scoops of dough) 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 8-9 minutes (oven times vary).
Once they have finished baking, remove the baking sheet from the oven. Cool on the sheet for 5 minutes before transferring them to a cooling rack. They will cook slightly more on their own during this time.
Maple Butter Glaze:
Sift the powdered sugar and pumpkin pie spice into a small bowl. This will help to 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 the consistency to be just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them warm and gooey. Or, leave them sitting out for a few hours so that the glaze has time to set and harden a bit before storing.
Notes
* I make my own pumpkin pie spice by mixing together a blend of 2 tablespoons cinnamon, ½ tablespoon allspice, 2 teaspoons ginger, and 2 teaspoons ground nutmeg. You can make extra to store for all of your later baking needs.
Nutrition
- Serving Size:
- Calories: 146
- Sugar: 9 g
- Sodium: 108.1 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 🙂