Pumpkin Spice Cookies
These soft, chewy pumpkin spice cookies get a cozy upgrade with a drizzle of maple glaze. The dough comes together quickly, and a brief chill ensures the cookies bake up thick and tender. Perfect for fall gatherings or a Halloween treat.
These soft, chewy pumpkin spice cookies get a cozy upgrade with a drizzle of maple glaze. The dough comes together quickly, and a brief chill ensures the cookies bake up thick and tender. Perfect for fall gatherings or a Halloween treat.
Ingredients
18 ingredients- Calories
- 180 kcal
- Fat
- 6g
- Carbs
- 30g
- Protein
- 2g
Whole recipe (12 servings): 2160 kcal
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the maple glaze:
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk or water
- Pinch of salt
Method
9 steps- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
- Beat in the egg, then the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Cover the dough and refrigerate for 30 minutes to firm it up. Meanwhile, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, until the edges are set and the centers look slightly soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the glaze: in a small bowl, whisk together the powdered sugar, maple syrup, milk, and a pinch of salt until smooth. The glaze should be thick but drizzable; add more milk if needed.
- Once the cookies are completely cool, drizzle the glaze over them using a fork or a small spoon. Let the glaze set for about 15 minutes before serving.
Recipe notes
Helpful tips
- For a deeper flavor, toast the spices in a dry skillet for 1 minute before adding to the dry ingredients.
- If you prefer a less sweet cookie, reduce the granulated sugar to 1/2 cup.
- The dough can be made ahead and refrigerated for up to 24 hours; let it soften slightly before scooping.
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
- Small bowl for glaze
Storage
Store cookies in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for up to 2 months.
Additional tips
- Do not use pumpkin pie filling, which contains added sugar and spices. Ensure the cookies are completely cool before glazing to prevent the glaze from melting.
Recipe inspiration
Inspired by Martha Stewart
Estimated nutrition
Per serving: 180 calories
Fat: 6 g · Carbs: 30 g · Protein: 2 g
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