Ingredients
Equipment
Method
Preheat and prep
- Preheat oven to 350°F and line baking sheets with parchment or a silicone mat; this prevents sticking and helps the cookies bake evenly.
Mix butter and sweetener
- Blot the pumpkin puree dry, then beat softened butter and granulated erythritol or monk fruit sweetener until as fluffy as possible, incorporating air for a lighter texture.
Add pumpkin mixture
- Add blotted pumpkin puree, egg, vanilla, and maple extract and mix until the batter looks smooth and evenly colored.
Combine dry into wet
- Fold in all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt just until no dry streaks remain.
Scoop and bake
- Scoop 1-1/2 tablespoon rounds onto the lined baking sheets, spacing them apart so they spread without merging.
- Bake at 350°F for 10-12 minutes until the cookies are set around the edges and look lightly set in the centers.
Cool and glaze
- Cool the cookies completely before glazing so the drizzle holds its shape.
- Whisk powdered erythritol, milk, and cinnamon for the sugar-free glaze, then drizzle over the cooled cookies.
Notes
For best texture, blot the pumpkin puree very dry before mixing so the dough doesn’t spread too much. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze baked cookies (unglazed or glazed) for up to 2 months; thaw at room temp and drizzle fresh glaze if desired. For a lower-carb option, swap in almond flour 1:1 as suggested in the ingredient list and expect a slightly more delicate cookie.