Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup pure maple syrup
- 1 cup powdered sugar (for glaze)
- 2 tbsp pure maple syrup (for glaze)
- 1-2 tbsp milk or cream (for glaze)
- 1/2 tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in egg and vanilla extract until combined. Mix in pumpkin puree and maple syrup until smooth.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined.
- Scoop tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake 12–15 minutes, until edges are set and tops are slightly puffed.
- Cool cookies on sheet for 5 minutes, then transfer to wire rack to cool completely.
- In a small bowl, whisk powdered sugar, maple syrup, milk or cream, and vanilla until smooth. Adjust consistency as needed.
- Once cookies are fully cool, drizzle or spread glaze on top. Let set for 10 minutes before serving.
Notes
- For extra texture, stir in chopped pecans, walnuts, or chocolate chips.
- Use coconut oil instead of butter for a dairy-free version (texture may vary).
- Chill dough for thicker cookies.
- Ensure cookies are fully cooled before glazing to prevent glaze from melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes