Soft and Chewy Pumpkin Sugar Cookies with Maple Glaze

This easy Pumpkin Sugar Cookie recipe is a fast and delicious way to enjoy the fall flavors of pumpkin spice, with a tasty maple glaze!

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Soft, chewy and delicious Pumpkin Sugar Cookie recipe

This easy pumpkin cookie recipe comes together quickly with the help of an electric mixer or stand mixer, for a soft, chewy and delicious fall treat! Drizzle on the 3 ingredient maple glaze to make these autumn inspired treats extra delicious!

With a crisp, sugar crusted exterior, tender chewy interior, and sweet maple glaze- these delicious fall cookies are always a hit!

Pumpkin sugar cookie ingredients

Cookie Dough

Here's what you'll need to make the pumpkin sugar cookie dough:

• All-purpose flour.
• Dark brown sugar.
• Pure maple syrup. Go for the good stuff with this recipe for the best maple flavor.
• Baking powder.
• Fine sea salt, or table salt.
• Pumpkin spice, for that signature pumpkin flavor.
• Unsalted butter, at room temperature.
• Pure vanilla extract.
• An egg.
• Plain, canned pumpkin puree (not pumpkin pie filling).
• Granulated white sugar, for coating the cookies before baking.

Maple Glaze

This easy maple glaze takes the pumpkin sugar cookies to the next level, and takes less than a minute to make with just a small bowl and a wire whisk! Here's what you'll need to make the glaze:

• Pure maple syrup.
• Powdered sugar.
• A bit of milk, to thin out the glaze.

How to make the Pumpkin sugar cookies

1. 1. Preheat the oven to 350 degrees f. 
2. In a medium mixing bowl, combine pumpkin puree, egg, vanilla, and softened butter, and maple syrup, using an electric mixer on low speed. 
3. In a separate bowl, whisk together flour, brown sugar, baking powder, salt and pumpkin spice until well combine. 
4. Add dry ingredients to bowl with wet ingredients, and combine using an electric mixer on low speed until a dough forms. 
5. Fill a small bowl with granulated white sugar, and line two baking sheet with parchment paper. 
6. Using a tablespoon, scoop out cookies, and roll into balls with your hands. 
7. Roll the cookies in the white sugar to coat, and transfer to a baking sheet lined with parchment paper. Continue until all cookies are formed and rolled in sugar. 
8. Bake in preheated oven for 15-17 minutes. 
9. Transfer baked cookies to a wire rack to cool, then place back on parchment lined sheets. 
10. Make the glaze: Whisk together the ¼ cup maple syrup, 1 cup powdered sugar, and 1 tablespoon milk, and use the whisk to drizzle the glaze over the cooled cookies. Allow to stand for 10-15 minutes until glaze is set. 

Storing the Pumpkin Sugar Cookies

Store cooled cookies in an airtight container at room temperature for up to 1 week. 

Tools

• Baking sheets.
• Parchment paper. This helps the cookies to not stick, and makes for easy cleanup after glazing.
• A couple mixing bowls.
• A wire whisk.
• An electric mixer or stand mixer.

Substitutions and Additions

• No pumpkin pie spice? No problem! Do ¼ teaspoon each powdered ginger, nutmeg, cinnamon and clove.
• If you don't have brown sugar, you can use only white sugar in the cookies, or add about ½ tablespoon molasses to the cookie dough with the white sugar.

More great cookie recipes

If you love this Pumpkin Sugar Cookie recipe, you'll love these great cookie recipes, too!

• Pumpkin Oatmeal Chocolate Chip Cookies with Pistachio
• Cherry Almond Cookies
• Cut Out Sugar Cookies with Nuts

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