Pumpkin Spice Cookies with Maple Icing

Soft pumpkin spice cookies with sweet maple icing. These easy, cakey pumpkin cookies are full of real pumpkin and warm fall spices.

These pumpkin spice cookies with maple icing are soft, cakey, and packed with warm autumn spices. Made with real pumpkin purée, they have a tender texture and just the right amount of sweetness. The maple icing adds a lovely finishing touch that pairs perfectly with the cinnamon, nutmeg, and other spices in every bite.

Whether you’re baking for a cosy afternoon at home, a fall gathering, or a holiday cookie tray, these pumpkin cookies are a delicious way to enjoy pumpkin season. They’re easy to make with simple pantry ingredients, freeze well for later, and will make your kitchen smell wonderful while they bake.

Tips for Best Results

• Measure the flour carefully. Spoon it into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies dense.
• Use pumpkin purée. Choose plain canned pumpkin rather than pumpkin pie filling, which already contains added sugar and spices.
• Bring the butter and egg to room temperature. This helps the ingredients blend smoothly into the batter.
• Don’t overmix. Mix the dry ingredients into the wet ingredients just until combined to keep the cookies tender.
• Flatten the dough slightly. These cookies have a cakey texture, so gently flattening each portion helps them bake evenly.
• Cool before icing. Let the cookies cool completely before adding the maple icing so it doesn’t melt straight off.
• Leave space between cookies. The batter spreads as it bakes, so use multiple trays if needed.

Ingredients & Substitutions

• All-purpose flour: Forms the base of the cookies. Measure carefully for a soft, cakey result.
• Baking powder and baking soda: Help the cookies rise. Make sure both are fresh.
• Spices: Give the cookies their classic pumpkin spice flavour. You can replace these with prepared pumpkin pie spice.
• Salt: Balances the sweetness and brings out the spices.
• Unsalted butter: Adds richness and helps create a tender texture. Salted butter works too; reduce the added salt by half.
• Brown sugar: Adds sweetness and a hint of caramel flavour. Light or dark brown sugar both work.
• Pumpkin purée: Adds moisture and pumpkin flavour. Avoid pumpkin pie filling if possible.
• Egg: Helps bind the ingredients and gives the cookies structure.
• Vanilla extract: Adds warmth and rounds out the flavour. Pure or artificial vanilla can be used.
• Butter for the icing: Creates a rich, smooth glaze.
• Maple syrup: Gives the icing its distinctive maple flavour. Use real maple syrup for the best taste.
• Milk: Helps thin the icing to a drizzling consistency. Add a little more if needed.
• Powdered sugar: Sweetens and thickens the icing. Sift it if it has lumps.

Easy Variations

• Pumpkin Chocolate Chip Cookies: Stir 1 cup of chocolate chips into the finished batter. Skip the maple icing for a classic pumpkin chocolate chip cookie.
• Pumpkin Cookies with Cream Cheese Frosting: Swap the maple icing for cream cheese frosting for a tangy, creamy topping.
• Extra Maple Flavour: Add a small splash of maple extract to the icing if you want a stronger maple flavour.

Frequently Asked Questions

Storage Instructions

Store the cookies in an airtight container at room temperature or in the refrigerator for up to one week. Place them in a single layer or separate layers with parchment or waxed paper, as the icing can be sticky.

To Freeze

Allow the cookies to cool completely, then arrange them in a single layer on a baking sheet and freeze for about two hours. Transfer them to an airtight freezer container or bag and freeze for up to three months. They can be frozen with or without icing.

Let the cookies thaw at room temperature before serving. Avoid stacking them while they’re still frozen or the icing may stick together as it softens.

Looking for More Pumpkin Spice Recipes?

Check out some of my favourite recipes that are full of pumpkin spice and all things nice!

This gluten free Pumpkin Spice Granola recipe is filled with warm spices, filling granola and crunchy pumpkin seeds and pecans. Enjoy with creamy yogurt and a swirl of pumpkin pie filling for a healthy and filling fall breakfast.

This Pumpkin Spice Latte is the BEST recipe for this classic! It’s simple & quick to prepare. This is another favorite pumpkin recipe of mine. Get ready pumpkin spice lovers, Fall is coming!

This Pumpkin Spice Cake with Chocolate Snickers Ganache is a decadent Fall Dessert that will have everyone asking you for the recipe!

Pumpkin Spice Cookies with Maple Icing

Yields: 3 Dozen Cookies | Prep time: 10 Mins | Cook time: 12 Mins

Ingredients

For the cookies

• 2½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground mace
• 1 tsp ground allspice
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• 2 cups brown sugar
• 1 cup canned pumpkin purée
• 1 large egg, at room temperature
• 1 tbsp vanilla extract

For the maple icing

• 2 cups powdered sugar
• 3 tbsp butter, melted
• 3 tbsp maple syrup
• ¼ cup milk

Directions

1. Preheat the oven.
   Preheat your oven to 350°F. Prepare your baking sheets so the cookies won’t stick.
2. Mix the dry ingredients.
   Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, mace, allspice, and salt in a medium bowl. Set aside.
3. Cream the butter and sugar.
   In a large bowl, beat the room-temperature butter and brown sugar until creamy and well combined.
4. Add the pumpkin, egg, and vanilla.
   Mix in the pumpkin purée, egg, and vanilla extract until the mixture is smooth.
5. Combine the batter.
   Gradually mix in the dry ingredients. Stop as soon as everything is combined to avoid tough cookies.
6. Scoop and flatten.
   Drop the batter by tablespoonfuls onto the prepared baking sheets. Gently flatten each cookie slightly, leaving space between them.
7. Bake and cool.
   Bake for 12 minutes, or until the bottoms are golden brown and the cookies are set. Leave them on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
8. Prepare the maple icing.
   Whisk the melted butter, maple syrup, milk, and powdered sugar until smooth. If the icing is too thick to drizzle, add a little more milk.
9. Drizzle and serve.
   Drizzle the maple icing over the cooled cookies. Allow the icing to set before serving or packing them away.

Continue to Content

Yield: 3 Dozen

Pumpkin Spice Cookies with Maple Icing

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

These soft and cakey pumpkin spice cookies with maple icing offer just the right amount of sweetness and a delicious kick of pumpkin spice.

Print

4.5 Stars (2 Reviews)

Ingredients

For the cookies

Toggle ingredient group

• 2½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground mace
• 1 tsp ground allspice
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• 2 cups brown sugar
• 1 cup canned pumpkin purée
• 1 large egg, at room temperature
• 1 tbsp vanilla extract

For the maple icing

Toggle ingredient group

• 3 tbsp butter, melted
• 3 tbsp maple syrup
• ¼ cup milk
• 2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or prepare them with your preferred non-stick method.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, mace, allspice, and salt.
3. In a large bowl, beat the butter and brown sugar until creamy.
4. Mix in the pumpkin purée, egg, and vanilla until smooth.
5. Gradually add the dry ingredients, mixing just until combined. Avoid overmixing.
6. Drop tablespoon-sized portions of batter onto the prepared baking sheets, leaving space between each cookie. Flatten each portion slightly.
7. Bake for about 12 minutes, until the bottoms are golden brown and the cookies are set. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
8. Whisk together the melted butter, maple syrup, milk, and powdered sugar until smooth. Adjust with a little extra milk if needed for drizzling.
9. Drizzle the icing over the completely cooled cookies. Let the icing set before storing.

Recommended Products

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Nutrition Information:

Yield:

36

Serving Size:

1 Cookie
Amount Per Serving: Calories: 146Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 131mgCarbohydrates: 27gFiber: 1gSugar: 18gProtein: 1g

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