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Chewy Pumpkin Cookies With Maple Glaze

Chewy pumpkin cookies with maple glaze bake up soft and cake-like with warm fall spices and a sticky, glossy drizzle on top. You’ll fold in spiced dry ingredients, bake at 350°F until just set, then whisk a quick maple glaze for a shiny finish.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
Cookie batter
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
Maple glaze
  • 1 cup powdered sugar, for glaze
  • 2 tbsp maple syrup, for glaze

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, and nutmeg together until evenly combined and no spice pockets remain.
Make the cookie dough
  1. Beat softened unsalted butter and brown sugar until fluffy, then mix in pumpkin puree and vanilla extract until smooth.
  2. Fold in the dry ingredients until a soft dough forms, stopping as soon as no dry streaks remain.
Bake
  1. Scoop the dough onto a lined baking sheet, spacing cookies a few inches apart for spreading.
  2. Bake at 350°F for 13-15 minutes until the cookies are set around the edges but still soft in the center.
Glaze and serve
  1. Cool the cookies completely so the glaze stays thick instead of melting into the surface.
  2. Whisk powdered sugar with maple syrup for the glaze until glossy and pourable with a ribbon that holds briefly before settling.
  3. Drizzle the glaze generously over the cooled cookies, letting it streak down the sides for a glossy finish.

Notes

For the chewiest, cake-like texture, pull the cookies at the low end of the 13-15 minute range—edges should look set, but centers should still look slightly underdone. Store airtight at room temperature for up to 3 days; refrigerate up to 5 days. Freeze unglazed cookies up to 2 months, then thaw and glaze fresh. For a dairy-free option, swap the butter 1:1 with a plant-based butter block (solid) and proceed as written.