These soft pumpkin cookies with maple glaze are all you want in a cookie! Thick and sweet, we lightened them and filled them with warm spices for a perfect breakfast cookie that you will prepare throughout the season! And since soft pumpkin cookies are so quick and easy … there’s no reason not to!
We are a TEAM PUMPKIN all the way. Not only is it such a typical autumn taste, but the increase in nutrition is also quite great. If you love pumpkin as much as we do, you won’t want to stop at these soft pumpkin cookies. Check out our pumpkin apple muffins, toasted coconut bread or healthy pumpkin spice cake. We also love pumpkin in this hummus, pasta and cheese and pumpkin soup!
How to make soft pumpkin cookies
The reason NUMBER ONE we love making pumpkin cookies is the taste, obviously. Not too sweet, dense, soft and sticky … only with the perfect note of warm autumn spice. But the fact that they are so easy and practically flawless? This is a really close second.
- Mix your sugar and wet ingredients– no electric mixer required!
- Smash together dry ingredients.
- Add your dry ingredients to your wet and ingredients and stir to combine.
- BAKE! It will be tempting to eat them all at once, but the taste improves over time!
- Beat your maple glaze together. Optional, but completely tasty.
- Spread on your chilled cookies and swallow!!
Seriously… without cooling, rolling or cutting. Just simple, trouble-free, delicious cookies. Is there any reason to love these humble little cookies so much ??
Can you freeze soft pumpkin cookies?
This recipe does not make a very large batch of cookies. However, I usually double the recipe to share with friends and neighbors. Besides – they freeze great! It will stay super fresh for up to 2 months in a bag with a freezer zipper. I like to place the chilled cookies on a parchment-lined baking tray and freeze until they harden before adding them all to the bag. If you plan to freeze some of them, do not freeze them! Frost when ready to serve.
What if I don’t have pumpkin pie spice?
If you do not have a spice for pumpkin pie, you can use 1/2 teaspoon: ground nutmeg, ground cloves, ground allspice and ground ginger.
Do you like everything pumpkin ?? What are your favorite things to cook when pumpkin season comes? We hope you enjoy these soft maple gourd cookies as much as we do!
- 1/3 cup melted butter
- 1/3 cup pumpkin puree
- 1/4 cup Brown sugar
- 1 soup spoon pure maple syrup
- 1 big egg
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp sol
- 2 tsp spice for pumpkin pie
- 1/2 tsp cinnamon
- 1 cup powdered sugar
- 2 soup spoon pure maple syrup
- 1 soup spoon melted butter
- 1-2 soup spoon milk
- 1/4 tsp sol
Preheat oven to 350 ° F.
In a medium bowl or mixer, mix together the butter, pumpkin puree, brown sugar, maple syrup, egg and vanilla.
In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice and cinnamon. Add to the wet ingredients and stir until well combined.
Line a cookie tray with parchment paper or spray with cooking spray. Use a cookie spoon or spoon to scoop out balls of dough that are about 2 tablespoons of dough on the cookie sheet. Bake the cookies for 9 to 11 minutes or until puffed and firm at the edges, but not yet baked in the middle. Do not overdo the baking or they will be dry and will not chew.
While the cookies are cooling, make the icing. In a small bowl, combine all the ingredients for the glaze. Use a hand mixer to beat the ingredients until smooth.
Once the cookies have cooled completely, freeze and sprinkle on top to make them a little more fun. Enjoy!