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Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze

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These chewy pumpkin snickerdoodle cookies with maple glaze are a perfect fall treat, combining soft chewiness with warm spices and a sweet maple drizzle. Quick and easy to make, they are a crowd-pleaser for any seasonal gathering.

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

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Stir to combine.
  3. Using an electric mixer, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in egg, vanilla extract, and pumpkin puree until fully combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Scoop dough with a tablespoon or cookie scoop and roll into 1 ½ inch (4 cm) balls. Roll each ball in cinnamon sugar mix to coat.
  7. Place dough balls on prepared baking sheets about 2 inches (5 cm) apart.
  8. Bake for 10-12 minutes until edges are set but centers remain soft.
  9. Transfer cookies to a wire rack to cool completely.
  10. Whisk together maple syrup, powdered sugar, melted butter, and vanilla extract until smooth and pourable. Adjust consistency with water or powdered sugar if needed.
  11. Drizzle maple glaze over cooled cookies and let set for at least 20 minutes before serving.

Notes

If dough gets sticky, chill in fridge for 10 minutes before rolling. Watch baking time closely to keep cookies chewy. For gluten-free, substitute flour with gluten-free blend; for dairy-free, replace butter with coconut oil. Maple glaze should be whisked last-minute for best drizzle consistency.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, maple glaze, fall treats, chewy cookies, easy pumpkin recipe

Find it online: https://gleefulfork.com/chewy-pumpkin-snickerdoodle-cookies-with-maple-glaze-easy-recipe-for-fall-treats/