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Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze

Delight in the flavors of fall with these chewy pumpkin snickerdoodle cookies topped with a sweet maple glaze. Perfect for holiday gatherings or cozy afternoons.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 teaspoon (5 g) baking soda
  • 2 teaspoons (4 g) ground cinnamon
  • ½ teaspoon (1 g) ground nutmeg
  • ½ teaspoon (3 g) salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • ½ cup (120 g) pumpkin puree
  • ¼ cup granulated sugar + 1 teaspoon ground cinnamon (for rolling)
  • ¼ cup (60 ml) pure maple syrup
  • ½ cup (60 g) powdered sugar, sifted
  • 1 tablespoon (14 g) unsalted butter, melted
  • ½ teaspoon (2.5 ml) vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. Cream butter and sugars: In a large bowl, add the softened butter, granulated sugar, and light brown sugar; cream until light and fluffy.
  4. Add the egg and vanilla, beating until well combined.
  5. Stir in pumpkin puree gently.
  6. Combine the wet and dry ingredients until just mixed.
  7. Chill the dough in the refrigerator for at least 30 minutes.
  8. Prepare the cinnamon-sugar for rolling.
  9. Scoop about 1.5 tablespoons of dough and roll in the cinnamon-sugar mixture.
  10. Bake for 10 to 12 minutes, until edges are set.
  11. Make the maple glaze by combining powdered sugar, melted butter, maple syrup, and vanilla until smooth.
  12. Glaze the cooled cookies and let sit to set.

Notes

These cookies can be frozen before or after baking. For a vegan option, substitute egg with a flax egg and butter with coconut oil.

Nutrition

Keywords: cookies, pumpkin, snickerdoodles, fall recipes, holiday baking