Soft Pumpkin Spice Cookies with Maple Glaze
Soft Pumpkin Spice Cookies are a cozy treat for fall. They’re moist, golden, and perfect with a maple glaze. After making this many times, I know the secret to perfect texture. Crispy edges, soft center, and rich flavor. Try this with my Easy Cheesy Chicken Garlic Bread Sandwich Recipe. If you love recipes like this, you’ll also enjoy Easy Cheesy Chicken Garlic Bread Sandwich Recipe and Easy Curry Chicken Salad Recipe for Fresh Weeknight Dinner.
Why This Soft Pumpkin Spice Cookies with Maple Glaze Is Pure Comfort
- Golden, moist texture
- Easy to make
- Perfect for fall
- Sweet maple glaze
What You'll Need for Soft Pumpkin Spice Cookies with Maple Glaze
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 tbsp milk
- Maple glaze
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Vanilla extract
- Optional: Crushed graham crackers
- Optional: Pumpkin seeds
- Optional: Candied pecans
📝 Ingredient Notes
- Flour: Use all-purpose for best texture.
- Butter: Room temperature helps mix better.
- Pumpkin puree: Use 100% pure, not canned pie filling.
- Egg: Bring to room temperature for easier mixing.
🛒 Tools & Equipment I Recommend
- Precision Measuring Cups — Ensures accurate ingredient amounts for perfect texture. → See on Amazon
- Cookie Sheet with Non-Stick Surface — Prevents sticking and ensures even baking. → See on Amazon
How to Make Soft Pumpkin Spice Cookies with Maple Glaze
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin puree, egg, and milk until smooth.
- Combine: Gradually mix dry ingredients into wet until just combined.
- Form Cookies: Scoop dough into 1 1/2-inch balls and place on baking sheets.
- Bake: Bake for 10–12 minutes or until edges are set.
- Make Glaze: Mix powdered sugar, maple syrup, and milk until smooth.
- Frost Cookies: Once cool, drizzle glaze over cookies and let set.
Cook's Tips for Perfect Soft Pumpkin Spice Cookies with Maple Glaze
- Texture: Overmixing can make cookies tough. Mix just until combined.
- Common mistake and fix: If cookies spread too much, chill dough for 15–20 minutes before baking.
- Flavor: Use fresh pumpkin for better taste and texture.
- Storage: Store in an airtight container for up to 5 days.
Storing & Reheating Soft Pumpkin Spice Cookies with Maple Glaze
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Make dough and refrigerate for up to 24 hours before baking.
Freezing Soft Pumpkin Spice Cookies with Maple Glaze
Freeze baked cookies for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5–7 minutes. Microwave: Microwave for 10–15 seconds for a warm treat.
Recipe Notes
- Chef tip: Use a stand mixer for easier mixing and better texture.
- Best substitution: Replace milk with 2 tbsp of pumpkin puree for a richer flavor.
- Make-ahead: Bake cookies and store in an airtight container up to 5 days.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If cookies are too dry, add 1–2 tbsp of milk to the dough.
Want to level up this recipe?
Oven Thermometer — Ensures correct baking temperature for consistent results. → Check price on Amazon
Soft Pumpkin Spice Cookies with Maple Glaze
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 tbsp milk
Seasonings
- Maple glaze
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Vanilla extract
Optional Toppings
- Crushed graham crackers
- Pumpkin seeds
- Candied pecans
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin puree, egg, and milk until smooth.
- Combine: Gradually mix dry ingredients into wet until just combined.
- Form Cookies: Scoop dough into 1 1/2-inch balls and place on baking sheets.
- Bake: Bake for 10–12 minutes or until edges are set.
- Make Glaze: Mix powdered sugar, maple syrup, and milk until smooth.
- Frost Cookies: Once cool, drizzle glaze over cookies and let set.
Notes
- Chef tip: Use a stand mixer for easier mixing and better texture.
- Best substitution: Replace milk with 2 tbsp of pumpkin puree for a richer flavor.
- Make-ahead: Bake cookies and store in an airtight container up to 5 days.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If cookies are too dry, add 1–2 tbsp of milk to the dough.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months.
- Oven reheat: Reheat in a 350°F oven for 5–7 minutes.
- Microwave reheat: Microwave for 10–15 seconds for a warm treat.
- Make ahead: Make dough and refrigerate for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 6g
- Carbs: 22g
- Fiber: 1g
- Sugar: 8g
- Sodium: 100mg
- Cholesterol: 20mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Soft Pumpkin Spice Cookies with Maple Glaze FAQs
Yes, bake cookies and store in an airtight container for up to 5 days. Frost just before serving.
Overbaking or using too much flour can cause dryness. Check oven temperature and measure dry ingredients carefully.
Yes, freeze cooled cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
Add more powdered sugar, 1 tbsp at a time, until desired consistency is reached.
Butternut squash puree or sweet potato puree work well as substitutes for pumpkin.
A Warm Final Note
I can’t wait for you to try Soft Pumpkin Spice Cookies with Maple Glaze and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
