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Maple Pumpkin Cookies

Maple pumpkin cookies with a crinkled top and tender bite, baked until edges are set and cooled before glazing. Finished with a quick maple glaze drizzle and flaky sea salt for sweet-and-spiced flavor in every batch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Cookie base
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup pure maple syrup
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tsp maple extract
Maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.25 tsp cinnamon
Topping
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F, then line baking sheets with parchment.
  2. Blot the pumpkin puree between paper towels until very dry so the cookies hold their shape.
Mix dry ingredients
  1. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the dough
  1. Beat the softened unsalted butter and packed brown sugar until fluffy.
  2. Add the pure maple syrup, blotted pumpkin puree, egg yolk, vanilla, and maple extract, then beat until smooth.
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Bake
  1. Scoop dough into 1-1/2 tablespoon rounds and space them on the sheet pan.
  2. Bake for 10–12 minutes at 375°F until the edges are set and the centers look slightly underdone.
Glaze and finish
  1. Cool the cookies completely before glazing so the drizzle sets on top.
  2. Whisk powdered sugar, pure maple syrup, milk, and cinnamon until smooth, then drizzle over the cooled cookies.
  3. Sprinkle flaky sea salt over the glaze while it is still set for a crisp salty finish.

Notes

Pro tip: blotted-dry pumpkin puree is key for soft, not cakey, cookies—press it firmly between towels. Store cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days. Freeze baked cookies (unglazed or glazed) for up to 2 months, then thaw and add fresh salt if desired. For a lower-sugar option, reduce maple syrup in the glaze slightly and use a powdered sugar blend labeled for baking to keep the drizzle thickness.