Maple Pumpkin Cookies

Maple Pumpkin Cookies

prep time
cook time
total time
makes
36 cookies

Our yummy maple pumpkin cookies are soft, chewy and ridiculously delicious!

You may want to shape your pumpkin cookies a bit before baking, as they don’t spread very much. Just wet your fingers with a little water then press down on the dough.

When you’re making your icing, if it’s too thick, add a bit more syrup. If it’s too thin, just add powdered sugar in small increments until you reach the desired consistency.

Maple Pumpkin Cookies Recipe

what you'll need
  • 3 cups all-purpose flour
  • 2 Tbsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup granulated sugar
  • 1 cup dark brown sugar, firmly packed
  • 1 cup unsalted butter, softened
  • 1/4 cup oil
  • 15 oz can pumpkin purée
  • 2 eggs
  • 1 tsp pure vanilla extract
  • maple icing
  • 1/4 cup unsalted butter, softened
  • 1 tsp pure vanilla extract
  • 4 Tbsp maple syrup
  • 2 cups powdered sugar, sifted
Nutrition Facts
Maple Pumpkin Cookies Recipe
Amount Per Serving
Calories 176 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 29mg 10%
Sodium 150mg 6%
Potassium 48mg 1%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 17g
Protein 2g 4%
Vitamin A 16%
Vitamin C 1%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. Preheat oven to 350 degrees and line baking sheets with parchment paper. Sift flour, cinnamon, baking powder, baking soda, salt and nutmeg into a large bowl then set aside.
  2. In a separate bowl, cream both sugars, butter and oil together. Add pumpkin purée, eggs and vanilla to the sugar mixture, stirring thoroughly to combine.
  3. Combine all wet and dry ingredients together then mix until well incorporated. Using a spoon or small cookie scoop, drop heaping tablespoons of dough approximately 3" apart onto baking sheets. Moisten fingertips with a little bit of water then flatten dough to approximately ½" thickness.
  4. Bake 10–12 minutes, remove from oven when centers of the cookies are firm to the touch then allow cookies to cool completely on a cooling rack.
  5. Prepare icing by whisking butter, vanilla, maple syrup and powdered sugar. If icing is on the thin side, add a little bit of powdered sugar to thicken it. Ice cookies after they have completely cooled and enjoy!
Cheryl Says

The dough will be more like a batter, making it a seriously moist and chewy cookie!


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