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Maple Pumpkin Cookies

Maple pumpkin cookies with crinkled tops and a quick maple glaze drizzle. Soft, golden cookies baked at 375°F and finished with flaky sea salt and cinnamon.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup pure maple syrup
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tsp maple extract
Maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
Topping
  • 1 flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line baking sheets with parchment for easy release and even browning.
Prep pumpkin
  1. Blot the pumpkin puree between paper towels until very dry to prevent spreading and keep the cookies thick.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined with no visible streaks of spice.
Cream wet ingredients
  1. Beat the softened unsalted butter and packed brown sugar until fluffy, then mix in the pure maple syrup, blotted pumpkin puree, egg yolk, vanilla, and maple extract.
Combine dough
  1. Fold the flour mixture into the wet ingredients just until no dry flour remains, leaving a thick cookie dough.
Scoop and bake
  1. Scoop the dough into 1-1/2 tablespoon rounds and space them on the parchment-lined baking sheets.
  2. Bake for 10-12 minutes at 375°F until the edges are set and the centers look slightly underdone.
Glaze and finish
  1. Cool the cookies completely before glazing so the drizzle stays glossy instead of soaking in.
  2. Stir together the powdered sugar, pure maple syrup, milk, and cinnamon for the maple glaze until smooth and pourable.
  3. Drizzle the maple glaze over the cooled cookies and sprinkle with flaky sea salt for a sweet-salty finish.

Notes

For thicker, crinklier cookies, blot the pumpkin puree very well and avoid overmixing after adding the flour. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies (without topping) for up to 2 months and glaze after thawing. To make this dairy-free, use a 1:1 dairy-free butter stick and dairy-free milk in the glaze.