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Soft Baked Iced Maple Pumpkin Cookies: Easy Fall Recipe

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These soft baked iced maple pumpkin cookies are perfectly tender, moist, and packed with warm fall spices and real maple flavor. Topped with a glossy maple icing, they stay soft for days and are the ultimate cozy autumn treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (blotted if watery)
  • ¼ cup (60ml) pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (180g) powdered sugar
  • 2 tablespoons (30ml) pure maple syrup
  • ½ teaspoon maple extract
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
  4. Add pumpkin puree, maple syrup, egg, and vanilla extract to the butter mixture; whisk until fully combined.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined. Do not overmix. Dough will be soft and slightly sticky.
  6. If dough is too sticky, refrigerate for 15 minutes.
  7. Using a 1½-tablespoon cookie scoop, portion dough and place 2 inches apart on prepared baking sheets.
  8. Bake one sheet at a time on center rack for 10-12 minutes, until edges are set and lightly golden but centers still soft.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the icing: In a small bowl, whisk together powdered sugar, 2 tablespoons maple syrup, maple extract, and 2 tablespoons milk or cream until smooth. Add more milk if needed for desired consistency.
  11. Once cookies are completely cool, drizzle or spread icing over tops. Let icing set for about 20 minutes before serving or storing.

Notes

Blot pumpkin puree with paper towels to remove excess moisture for best texture. Do not overmix dough. Let cookies cool completely before icing to prevent melting. Cookies stay soft for up to 5 days in an airtight container at room temperature. Freeze baked cookies (without icing) for up to 3 months.

Nutrition

Keywords: pumpkin cookies, maple cookies, soft baked cookies, fall cookies, pumpkin spice, maple icing, easy cookie recipe

Find it online: https://grubella.com/soft-baked-iced-maple-pumpkin-cookies-easy-fall-recipe/