Maple Glazed Pumpkin Spice Cookies are a light and delicious cookie topped with a mouth-watering maple glaze.
I make these cookies every year. The recipe makes a LOT of cookies and they’re perfect to give as Christmas treats. Since I did a bunch of canning and pickling this year, I’ve decided to go all pumpkin crazy now in lieu of waiting for Christmas (which I’m already thinking and getting excited about by the way).
The recipe is pretty straightforward, although I’d highly recommend setting everything out you need in advance since there are a number of ingredients. And, be prepared to bake multiple batches – I have 3 sheet pans in the house, however, it takes 4 to bake all the cookies in just one single batch.
The cookies need to be solid to dip them into the glaze; ensure the edges are golden brown before you remove them from the oven. Alternatively, spread the glaze over the cookies with the back of a small spoon.
Did you catch my most recent cookie recipe featuring my favourite Chocolate Chip Cookies? So good.
The photos and recipe for this post were update October 2017.
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp salt
- 1 cup softened unsalted butter
- 1 1/2 cups sugar
- 1 x 15 oz 425 grams canned pureed pumpkin
- 1 egg
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup milk
- 3 tbsp unsalted butter
- 1 tsp maple extract
- 1 to 1 1/2 cups icing sugar
Preheat oven to 350° F. Prepare 3-4 large baking sheets with non-stick paper.
Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into a medium bowl. Set aside.
Beat together softened butter and sugar until creamy (2-3 minutes). Add pumpkin, egg, and vanilla. Beat until blended.
Add sifted dry ingredients to pumpkin mixture and mix until well blended.
Drop by the tablespoon onto parchment-lined cookie sheets. Bake for 15-18 minutes.
Allow to cool on pan.
In a medium sauce pan, combine brown sugar with milk and butter, and heat to a boil. Allow to boil for 1 minute, then remove from heat. Add maple extract and sift in about a cup of icing sugar (add enough so that glaze is thick, but still spreadable). Whisk until smooth and combined.
Dip cooled cookies into glaze and set on a cookie sheet to dry.
Adapted from House and Home Magazine