Maple Glazed Pumpkin Cookies

Today is our last week of the Four Weeks of Fall posts!  However, I recently decided to do a Halloween dinner theme for next week so you will get another fun themed week to end out the month.

I had to end out four weeks of fall with a pumpkin week, nothing screams fall more to me than pumpkin.  Once I make something pumpkin, to me, fall has officially arrived!

Now I have a good assortment for you this week.  I have some sweet treat and some yummy dishes to eat for breakfast, but hey, you can always do breakfast for dinner too, right?  The other thing is I managed to make all 5 of this weeks recipes using 1 (29 oz) can of pumpkin!  So you can get 1 can and enjoy all of this weeks recipes, pretty remarkable, huh?

If any of you are affected by “The Great Pumpkin Shortage” this year, hopefully you have a can on your pantry shelf from last year and can make all of these recipe.  I now keep a few cans in my pantry each year just in case the following year has a shortage.  I gotta have my pumpkin each fall!

First up is some delicious pumpkin cookies, but they aren’t just any old pumpkin cookie – they are topped with maple glaze!  The maple flavor pairs so well with the sweet and spice filled cooked!  The cookies also look pretty.


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Maple Glazed Pumpkin Cookies
  • 2½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • ½ cup butter (softened)
  • 1½ cups sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • Glaze-
  • 2 cups confectioners sugar
  • 3 tablespoons milk
  • 1 tablespoon butter (melted)
  • ½ tsp maple flavoring
  1. Pre-heat the oven to 350 degrees. In a bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
  2. In another bowl, cream butter and sugar together with a mixer. Add pumpkin puree, egg and 1 teaspoon vanilla extract and beat until creamy.
  3. Add the dry ingredients and combine just until blended. Drop spoonfuls of dough on a cookie sheet ( I used my cookie scoop).
  4. Bake cookies for 15-20 minutes until set. Do not overcook. Allow cookies to cool completely.
  5. While cookies are cooling to make the glaze – Combine the glaze ingredients until well blended. Place glaze in a quart sized freezer bag and seal closed. Cut a small piece of the corner on the freezer bag and pipe glaze over the cookies. Makes 36 cookies.




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10 comments on “Maple Glazed Pumpkin Cookies

  • I made these cookies using a full 15 oz. can of pumpkin puree (rather than 1 cup as directed) and they still turned out great. The consistency is more like a muffin than a cookie yet still moist and tasty!

  • Laura,

    I love your blog. I can not wait to make these cookies with my daughter.

    I found you by Google for Taco Soup what a coincidence that this Utah mom has this great blog and talks about places I know and go. Thanks for the fun recipes and your taco soup was terrific. I know a girl that calculated it into her meal plan and ate it for lunch almost every day. making a new batch each week.

    Keep up the good work and keep those hackers out. I don’t like missing days. oh and your bread week last week killed me. I had to go to Texas Roadhouse, just not right!

  • Mmm! My Mom used to make these.
    Thanks for the memories and recipe!

  • Haha! I had a pumpkin themed week on my blog last week and now am featuring Halloween recipes all this week! PS: I recently made a pumpkin sugar cookie and frosted it with traditional buttercream but this maple glaze sounds like pure sugar heaven!

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