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Cozy Pumpkin Snickerdoodle Cookies: Easy Maple Glaze Recipe

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Soft, chewy pumpkin cookies with a crisp cinnamon-sugar edge and a sweet maple glaze. These easy-to-make treats are perfect for fall gatherings and come together in under an hour.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup 100% pure pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 1 cup confectioners’ sugar, sifted (for glaze)
  • 2–3 tablespoons real maple syrup (for glaze)
  • 1–2 teaspoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add egg and vanilla extract, beating on low until combined. Add pumpkin puree and mix until just incorporated.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a shallow bowl, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon.
  7. Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and coat evenly in the cinnamon sugar mixture. Place on baking sheets 2 inches apart.
  8. Bake for 10-12 minutes until edges are set but centers are still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While cookies cool, whisk together confectioners’ sugar, maple syrup, and milk until a drizzling consistency is reached.
  11. Drizzle glaze over cooled cookies and let set for 10 minutes before serving.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure butter is softened but not melted. Do not overmix the dough to avoid tough cookies. If dough is too sticky, chill for 15 minutes. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, maple glaze, fall baking, easy cookies, pumpkin spice, gluten-free option

Find it online: https://sagestirs.com/cozy-pumpkin-snickerdoodle-cookies-easy-maple-glaze-recipe/