Soft Pumpkin Spice Cookies with Maple Glaze
Cake-soft pumpkin cookies scented with cinnamon, ginger, and nutmeg, finished with a simple maple glaze that sets to a light sheen. They bake in one batch and taste like fall without needing a mixer for the glaze.
35 mins
3 batches of 12
Ingredients
- 6 cups + ¾ cup All-Purpose Flour
- 3 Eggs
- 1 tablespoon Milk, up to 2 teaspoons total, as needed
- 1 ½ cups Unsalted Butter, 1 stick, softened
- 1 ½ teaspoons Kosher Salt
- 3 cups Powdered Sugar
- 2 cups + ¼ cup Pumpkin Puree, canned, not pumpkin pie filling
- ¾ cup Sugar
- 1 tablespoon Ground Cinnamon
- 1 ½ teaspoons Ground Ginger
- ¾ teaspoon Ground Nutmeg
- 1 tablespoon Vanilla Extract
- 1 tablespoon Baking Soda
- 2 cups + ¼ cup Light Brown Sugar, packed
- ¼ cup + 2 tablespoons Maple Syrup
Directions
- Heat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla, then the pumpkin puree until smooth (the mixture may look slightly curdled; that is fine).
- Add the dry ingredients and mix on low just until no dry streaks remain. Do not overmix.
- Scoop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart. Gently flatten each mound with damp fingers so they are about 1/2 inch thick.
- Bake one sheet at a time for 11 to 13 minutes, until the edges are set and the tops look dry but still soft. Cool on the sheet for 5 minutes, then move to a rack.
- Whisk the powdered sugar, maple syrup, and 1 tablespoon milk until smooth and pourable; add the second teaspoon of milk only if needed. Drizzle or spread a thin glaze over the cooled cookies. Let the glaze set for 10 minutes before stacking.
