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Maple Pumpkin Cookies

Maple pumpkin cookies with crinkled tops, tender centers, and a glossy maple glaze drizzle. Baked at 375°F until just set around the edges, then finished with flaky sea salt and cinnamon.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter Soften to spreadable consistency.
  • 0.75 cup brown sugar Pack firmly.
  • 0.25 cup pure maple syrup
  • 0.33 cup pumpkin puree Blot very dry before mixing.
  • 1 egg yolk Use only the yolk.
  • 1 tsp vanilla
  • 1 tsp maple extract
Maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
Topping
  • 1 flaky sea salt Use for finishing each cookie.

Equipment

  • 1 sheet pan

Method
 

Prep & dry ingredients
  1. Preheat the oven to 375°F and line baking sheets with parchment for nonstick baking.
  2. Blot the pumpkin puree between paper towels until very dry to prevent spreading.
  3. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix cookie dough
  1. Beat unsalted butter and brown sugar until fluffy.
  2. Beat in pure maple syrup, blotted pumpkin puree, egg yolk, vanilla, and maple extract until smooth.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
Bake & glaze
  1. Scoop dough into 1-1/2 tablespoon rounds and space them on the parchment.
  2. Bake at 375°F for 10-12 minutes, until the edges are set and the centers still look slightly soft.
  3. Cool the cookies completely before glazing to keep the drizzle from melting away.
  4. Whisk powdered sugar, pure maple syrup, milk, and cinnamon for the maple glaze until smooth and pourable.
  5. Drizzle the maple glaze over the cooled cookies and sprinkle with flaky sea salt for a crisp finish.

Notes

For the best texture, blot the pumpkin puree until very dry and let the cookies cool completely before glazing. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies (unglazed) up to 2 months, then thaw and glaze after. If you want a dairy-free version, swap the butter for a 1:1 plant-based baking stick and use non-dairy milk in the glaze.