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A pumpkin cookie with a bite missing propped up on some cinnamon sticks.

Pumpkin Cookies with Maple Butter Glaze

  • Author: Asha
  • Prep Time: 17 minutes
  • Cook Time: 8 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Cookies
  • Cuisine: American


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!



Pumpkin Cookies:

1/4 cup (57 g) salted butter, softened

1/4 cup (59 ml) vegetable oil

1/4 cup (56 g) pumpkin purée

1/4 cup (50 g) brown sugar

1/4 cup (50 g) granulated sugar

1/2 teaspoon vanilla extract

1 large egg

2 cups (300 g) all-purpose flour

1 teaspoon pumpkin pie spice *

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1/8 teaspoon baking soda

Maple Butter Glaze:

1/2 cup (65 g) powdered sugar

1/8 teaspoon pumpkin pie spice *

2 tablespoons maple syrup

1 tablespoon (14.2 g) butter, melted


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, salt, 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 1/2 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 1/8 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. 


* I make my own pumpkin pie spice by mixing together a blend of 2 tbsp cinnamon, 1/2 tbsp allspice, 2 tsp ginger, and 2 tsp ground nutmeg.


  • 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

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