Frosted Maple Pumpkin Cookies

When the air turns crisp and leaves scatter across the sidewalks, I always remember one October afternoon when my neighbor surprised me with a basket of spiced pumpkin muffins. We sat on her porch, scarves tucked around our necks, sipping warm cider while maple glaze dripped slowly over the tops. That cozy scene became the spark for creating Frosted Maple Pumpkin Cookies tender, spiced little bites with the same autumn charm in every crumb

In my kitchen, pumpkin puree showed its magic by keeping the cookies soft, while maple syrup added a gentle sweetness that felt true to the season. Together they brought balance: warm spice notes with just enough richness to feel indulgent. Testing each batch, I could already imagine these cookies being passed around a fall table, a plate of them disappearing faster than I could bake

Now they’ve become a favorite to share. Frosted Maple Pumpkin Cookies have shown up at family brunches, tucked into lunchboxes, and even traveled with me to a pumpkin patch, where friends and kids reached for seconds. They’ve turned into a small but joyful way of celebrating autumn pumpkin spice, maple drizzle, and the simple pleasure of baking something that brings people together

Short Description

Frosted Maple Pumpkin Cookies are soft, spiced cookies made with pumpkin puree and sweetened with maple syrup, then topped with a silky maple glaze for the perfect fall treat.

Key Ingredients

For the cookies

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¼ cup pure maple syrup

For the maple glaze

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk or cream
• ½ tsp vanilla extract

Tools Needed

• Two baking sheets lined with parchment or silicone mats
• Medium mixing bowl
• Large mixing bowl and hand/stand mixer
• Measuring cups and spoons
• Whisk
• Wire cooling rack

Cooking Instructions

Step 1: Prep the Oven and Pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

Step 3: Cream the Butter and Sugars
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Step 4: Add Egg, Pumpkin, and Maple
Beat in the egg and vanilla. Mix in pumpkin puree and maple syrup until smooth.

Step 5: Combine Wet and Dry
Gradually add dry mixture to wet ingredients, mixing on low just until combined. If dough feels too sticky, chill for 10 minutes or add 1 tbsp flour at a time.

Step 6: Bake the Cookies
Scoop tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake 12–15 minutes until edges are set and tops look puffed. Cool on sheets 5 minutes, then transfer to a wire rack.

Step 7: Make the Glaze
Whisk powdered sugar, maple syrup, milk or cream, and vanilla until smooth. Adjust with more sugar for thickness or more milk for thinness.

Step 8: Frost the Cookies
Once cookies are cool, drizzle or spread glaze over the tops. Let set for 10 minutes before serving.

Why You’ll Love This Recipe

Soft, tender texture that stays moist thanks to pumpkin puree.

Perfect balance of warm spices and maple sweetness.

Easy one-bowl glaze that sets beautifully.

Seasonal and festive for gatherings or cozy nights in.

Kid-friendly and great for lunchboxes.

Mistakes to Avoid & Solutions

Overmixing the dough
This makes cookies tough instead of soft.
Solution: Mix only until flour disappears; no streaks should remain.

Using pumpkin pie filling instead of puree
Pie filling contains sugar and spices that alter the recipe.
Solution: Always use 100% pumpkin puree.

Not cooling cookies before glazing
Warm cookies melt the glaze into a mess.
Solution: Wait until cookies are completely cool, then frost.

Adding too much milk to glaze
Glaze becomes runny and won’t set.
Solution: Start with 1 tbsp milk, add more only if needed.

Skipping parchment paper
Cookies may stick or brown unevenly.
Solution: Always line pans with parchment or silicone mats.

Serving and Pairing Suggestions

Serve warm with hot apple cider or spiced tea.

Pair with a scoop of vanilla ice cream for dessert.

Set out on a fall dessert table alongside pies.

Present on a rustic wooden board for holiday buffets.

Pack in tins for homemade edible gifts.

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days; bring to room temperature before serving.

Freeze unfrosted cookies up to 2 months; thaw and glaze before serving.

Refresh by microwaving 5–7 seconds for softness.

Keep glaze leftovers in the fridge for up to 1 week, whisk before using.

FAQs

1. Can I make these cookies ahead of time?
Yes, bake and freeze unfrosted cookies up to 2 months. Glaze after thawing.

2. Can I substitute the maple syrup with honey?
Yes, but the flavor will be different. Honey is sweeter, so reduce sugar by 1 tbsp.

3. Why are my cookies flat?
Dough may have been too warm. Chill for 10 minutes before baking.

4. Can I double the recipe?
Absolutely, just use two baking sheets and rotate them halfway through baking.

5. Can I make them gluten-free?
Yes, swap flour with a 1:1 gluten-free baking blend.

Tips & Tricks

Chill the dough briefly if it feels sticky; it helps cookies hold shape.

Add extra cinnamon for a stronger spice kick.

Use pure dark maple syrup for deeper flavor.

For a neat glaze, dip tops of cookies instead of spooning.

Sprinkle crushed pecans on top before glaze sets for crunch.

Recipe Variations

Maple Pecan Pumpkin Cookies
Fold ½ cup chopped pecans into dough before baking. Glaze as directed.

Cream Cheese Glazed Pumpkin Cookies
Swap maple glaze with cream cheese glaze: beat 4 oz cream cheese, 1 cup powdered sugar, 1 tbsp milk, ½ tsp vanilla until smooth. Spread on cooled cookies.

Chocolate Chip Pumpkin Cookies
Add ¾ cup semi-sweet chocolate chips to dough before baking. Skip glaze or drizzle lightly for balance.

Whole Wheat Pumpkin Cookies
Replace 1 cup all-purpose flour with whole wheat flour for a nuttier taste. Bake 1–2 minutes longer.

Spiced Maple Oat Pumpkin Cookies
Add ½ cup rolled oats and ½ tsp extra cinnamon to dough. Bake as directed; they’ll have a chewy texture.

Final Thoughts

Baking Frosted Maple Pumpkin Cookies shows how a few simple ingredients can capture the spirit of the season. The warm scent of cinnamon, nutmeg, and maple fills the kitchen, creating a cozy backdrop even on busy days when time feels short. It’s amazing how these flavors instantly signal that autumn has arrived.

These cookies have a softness that feels comforting, and the maple glaze brings just the right touch of sweetness. They’re wonderful to share with friends after a walk through crisp leaves, or to set out with coffee when afternoons turn chilly. Each batch carries a little reminder of the small joys that come with fall gatherings and homemade treats.

Bake a tray, let the glaze settle into smooth, shiny tops, and take in the way pumpkin spice meets maple in every bite. Frosted Maple Pumpkin Cookies aren’t just a dessert; they’re a simple way to savor the season and bring a little warmth to your table.