Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup pumpkin puree, blotted to remove moisture
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
1 cup powdered sugar (for glaze)
2 tbsp pure maple syrup (for glaze)
1 tbsp milk or cream (for glaze)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the egg yolk, vanilla extract, and the blotted pumpkin puree until well combined.
Step 4: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Step 6: Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Step 7: Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool on the pan for 5 minutes before moving to a wire rack.
Step 9: While the cookies cool, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cookies.
Notes
Always blot your pumpkin puree with a paper towel to ensure the cookies aren’t too cakey.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: maple glazed pumpkin cookies, fall cookies, pumpkin recipes, soft pumpkin cookies, maple glaze
