Maple Glazed Pumpkin Cookies

A coffeeshop staple that’s easy to recreate at home, these cakey cookies are nicely spiced and finished with a beautiful brown butter-maple icing. The recipe halves easily

Makes: About 48 cookies

Prep: 15 mins

Bake: 14 mins

INGREDIENTS:

I Want to Eat Cookies: 75 Recipes to Keep Your Cookie Jar Stocked Year-Round Ellen Morrissey

• 2¼ cups (280 g) all-purpose flour

• ¾ teaspoon each of baking powder and baking soda

• ¾ teaspoon coarse salt

• 2 teaspoons each of ground cinnamon and ground ginger

• ¾ teaspoon grated nutmeg

• ⅛ teaspoon ground cloves

• ⅛ teaspoon ground allspice

• ¾ cup (170 g) unsalted butter, at room temperature

• 1½ cups (330 g) packed brown sugar

• 2 large eggs, at room temperature

• ½ teaspoon vanilla paste or extract

• 1 (15-ounce / 425 g) can pumpkin puree

• Toasted pepitas, for topping

• Maple Brown Butter Glaze (see below)

DIRECTIONS:

1. Preheat the oven to 350°F (180°C) and line two large baking sheets with baking parchment.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In another bowl, with an electric mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each. Beat in the vanilla and pumpkin until incorporated. With the mixer on low, gradually add the flour mixture.

3. Drop level tablespoons of dough onto the sheets, spacing 1½ inches (4 cm) apart.

4. Bake until the cookies are firm and spring back when lightly pressed, 11 to 14 minutes, rotating the sheets halfway through. Transfer to wire racks to cool completely.

5. Spread the glaze over the tops of the cookies, then sprinkle with pepitas. Let the glaze set before serving. 

Maple Brown Butter Glaze

Makes: About 1½ cups (360 g)

Prep: 15 mins

INGREDIENTS:

• 2 cups (240 g) confectioners’ sugar

• Coarse salt

• 6 tablespoons butter

• 6 tablespoons maple syrup

DIRECTIONS:

Sift 2 cups (240 g) confectioners’ sugar into a large bowl and add a large pinch of coarse salt. Melt 3 tablespoons butter in a small skillet over medium heat. Once it’s melted, cook, swirling, until it starts to brown and golden brown solids fall to the bottom of the pan, about 5 minutes. Pour the browned butter into a small heatproof bowl and refrigerate to cool slightly. In the same skillet, melt another 3 tablespoons butter (don’t let it brown), then combine with the browned butter. Pour the butter mixture and 6 tablespoons maple syrup into the bowl with the sugar and whisk until smooth. Use immediately.

Excerpted with permission from I Want to Eat Cookies: 75 Recipes to Keep Your Cookie Jar Stocked Year-Round by: Ellen Morrissey published by ‎Hardie Grant North America, August 2025, RRP $22.00

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