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Soft and Chewy Pumpkin Sugar Cookies with Maple Glaze
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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!
Prep Time15 minutes
Cook Time17 minutes
Total Time35 minutes
Course: Dessert, Holiday
Servings: 40

Equipment

  • baking sheets
  • parchment paper
  • electric mixer or stand mixer

Ingredients

  • 2 cups all-purpose flour
  • 1 ¼ cups dark brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt or table salt
  • 1 teaspoon pumpkin spice
  • ¼ cup pure maple syrup
  • 1 stick unsalted butter, softened (½ cup)
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • ½ cup canned plain pumpkin puree 
  • granulated white sugar, for rolling the cookies 

Maple glaze:

  • ¼ cup pure maple syrup
  • 1 cup powdered sugar 
  • 1 tablespoon milk 

Instructions

  • 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.
    Makes about 40 cookies.
    Store cooled cookies in an airtight container at room temperature for up to 1 week.