Maple Pumpkin Cookies

These soft, delicious Maple Pumpkin Cookies are hard to beat. They have a soft, cake-like texture with all the flavors of Fall that we love. Additionally, that maple glaze adds the perfect amount of sweetness.

The soft texture of these cookies make you feel like you’ve just had dessert. Is that weird?

Try these cookies and you’ll know what I mean. Very satisfying.

The fun part of the glaze is that you could color the glaze for Halloween with either black, orange, or purple food coloring. Festive and delicious, a perfect pairing.

Making Maple Pumpkin Cookies

Start by opening the can of pure pumpkin. You won’t be using all of it, so measure out 1 1/2 cups. There won’t be much left, but you could make some Frosty Pumpkin Pup Treats if you have a dog. Just do equal portions pumpkin to Greek yogurt, then freeze. Or, give what’s left over to your dog as is; it’s good for them.

Ok, back to the cookies. We want to reduce some of the moisture from the pumpkin, so here’s what I suggest. Line a strainer with a double layer of paper towels, then put the pumpkin on the paper towel. Leave it while you work on the rest of the ingredients.

In a separate bowl, get your dry ingredients together; flour, baking powder, pumpkin pie spice, baking soda, salt, ground cinnamon, and ground ginger. Whisk it together, then set it aside.

Now, in a large bowl cream the butter with the granulated and brown sugar until smooth, about two minutes. Next, add the egg and beat for another minute.

Scrape the sides and bottom as necessary.

Then, add the maple syrup, vanilla, and pumpkin (from the paper-lined strainer).

Combine all these ingredients. It will look somewhat grainy.

Last part, mix in the dry ingredients just until blended and no dry flour pockets remain.

Ok, heat the oven to 350° and either grease your cookie sheets, or line them with parchment paper.

Scoop a heaping teaspoon of dough per cookie onto the cookie sheet with a few inches between each cookie. They puff up and spread when they bake, which is part of their charm.

Adding an optional cinnamon-sugar.

You don’t need anything on these cookies, especially if you prefer a cookie that’s not too sweet.

If, however, you want to add an optional cinnamon-sugar, here’s when you would add it. Mix two tablespoons of granulated sugar with two teaspoons of ground cinnamon. Using a spoon, sprinkle the tops of any or all cookies before you bake. Looks rustic.

I made some with just the cinnamon-sugar, and some with the maple glaze. My preference was the glaze, because it’s more fun to drizzle on, but the cookies with the cinnamon-sugar stacked really well. The cinnamon-glaze would be perfect if putting into sack lunches.

If you prefer to add the glaze instead, just bake the cookies without the cinnamon-sugar, and glaze after baked.

Baking Maple Pumpkin Cookies

Place the loaded cookie sheet in the center of the oven for 14 – 15 minutes, or until the edges start to brown. Let the cookies cool on the cookie sheet for 3 – 5 minutes allowing them to set.

Then, remove them to a wire rack to cool completely.

Making a maple glaze.

While the cookies are cooling, make your maple glaze.

In a small bowl, use a fork to mix all four ingredients together; butter, maple syrup, powdered sugar, and vanilla extract. Oh yeah, and a pinch of salt — five. Stir until smooth and creamy.

Pour into a baggie, then snip a small corner off. Drizzle over the cookies and prepare your taste buds for a party.

Speaking of a party, you can add some food coloring to the glaze for a Halloween theme. Color with black or dark purple, even orange for a fun and festive look.

Store the cookies in the refrigerator for that extra Fridge Magic that I love so well.

More Cookies…More Pumpkin:

For more cookie recipes, click HERE.

For more pumpkin recipes, click HERE.

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Maple Pumpkin Cookies

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In the meantime, I hope you have yourself a blessed day.

My Collected Recipes:

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