I don’t care how basic it makes me, when it’s October, I want all the pumpkin flavored things. Whether it’s a pumpkin spiced latte or Pumpkin Jo-Jo’s (don’t sleep on these), I WANT IT ALL. I love fall baking, too, because it just makes the house smell like bits of heaven. All the cinnamon, nutmeg, and other fall spices that, not only give you all the good smells, are so delicious and comforting in a season where temps start to fall and God shows off with all those trees! I have made some many pumpkin flavored things on this blog, like some of my favorites like pumpkin bread, pumpkin snickerdoodles and even pumpkin waffles! I decided I wanted to revamp with a new pumpkin cookie recipe that adds a decadent icing and crunchy sliced almonds to the top!
See Below for Step x Step Instructions (including pictures) on how to make these Pumpkin Cookies with a Nutty Maple Glaze!
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Ingredients for Pumpkin Cookies with a Nutty Maple Glaze:
- butter
- pumpkin puree
- brown sugar
- egg
- vanilla
- maple extract
- AP flour
- baking powder
- baking soda
- cinnamon
- powdered sugar
- milk
- maple syrup
- sliced almonds
Shop Here for Everything You need to Make these Pumpkin Cookies:
Recipe for Pumpkin Cookies:
STEP 1: Add melted butter, pumpkin puree and brown sugar to a mixing bowl and combine with a whisk.
STEP 2: Add the extracts and egg to the mixture and whisk to combine well.
STEP 3: In another bowl, add flour, baking soda, baking powder, salt & cinnamon and whisk to combine.
STEP 4: Add flour mixture to the wet ingredients and mix until a soft dough forms. Make sure to get all the flour streaks out.
STEP 5: Refrigerate dough for at least 30 minutes or up to overnight. You can also freeze the dough at this point.
STEP 6: When ready to bake, roll dough in 1 inch balls and place on a lined baking sheet 2 inches apart.
STEP 7: Bake cookies at 350 degrees for 9-11 minutes. Allow to cool.
STEP 8: Add powdered sugar, milk, maple syrup and salt into a mixing bowl.
STEP 9: Whisk ingredients together until smooth.
STEP 10: Dip the tops of cookies into the glaze and place on a cooling rack.
STEP 11: Sprinkle with chopped sliced almonds.
Pumpkin Cookies with a Nutty Maple Glaze are perfect for any fall gathering, fall festival or fall bake sale!
Need more Pumpkin recipes?? See below:
- Pumpkin Bread with Eggnog Glaze
- Pumpkin Cheddar Waffles
- Pumpkin Biscuits with Orange Honey Butter
- Pumpkin Granola
- Salted Caramel Pumpkin Granola Bars
- Pumpkin Snickerdoodles
- Pumpkin Cheesecake Bars
- Pumpkin Focaccia
- Spicy Pumpkin Crackers
- Pumpkin Spiced Candied Walnuts
- Pumpkin Spice Chex Mix
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Printable Recipe:
Pumpkin Cookies With A Nutty Maple Glaze
Ingredients
- Cookies:
- 1/2 cup butter, melted
- 1/3 cup pumpkin puree
- 1 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon maple extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Glaze:
- 2 cups powdered sugar
- 2-4 tablespoons heavy cream
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/2 cup chopped sliced almonds
Instructions
- Add melted butter, pumpkin puree and brown sugar to a mixing bowl and combine with a whisk.
- Add the extracts and egg yolk to the mixture and whisk to combine well.
- In another bowl, add flour, baking soda, baking powder, salt & cinnamon and whisk to combine.
- Add flour mixture to the wet ingredients and mix until a soft dough forms.
- Refrigerate dough for at least 30 minutes or up to overnight.
- When ready to bake, roll dough into 1" balls and place 2 inches apart on lined baking sheets.
- Bake cookies at 350 degrees for 9-11 minutes. Allow to cool.
- Add powdered sugar, milk, maple syrup and salt into a mixing bowl.
- Whisk ingredients together until smooth.
- Dip the tops of cookies into the glaze and place on a rack.
- Sprinkle with chopped sliced almonds.