This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Soft baked pumpkin chocolate chip cookies
Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze are tender, spiced cookies made with pumpkin puree, a hint of cinnamon, and topped with a sweet maple glaze. They’re baked until just set, creating a soft and chewy texture that melts in your mouth. This recipe makes approximately 24 cookies and can be ready in under 30 minutes.
The aroma of warm cinnamon and nutmeg fills the air as these cookies bake, while the drizzle of maple glaze adds the perfect touch of sweetness. They’re my son Theo’s favorite treat for our cozy fall afternoons—especially paired with a mug of warm cider!
Table of Contents
- Why Are These Cookies So Special?
- What Ingredients Do You Need for Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze?
- How Do You Make Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze Step by Step?
- Frequently Asked Questions About Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze
- How Do You Store and Reheat These Cookies?
- Can You Make Ingredient Swaps in This Recipe?
- What Are Common Mistakes to Avoid with This Recipe?
Why Are These Cookies So Special?
Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze are loved for their soft texture, warm spices, and irresistible sweetness. They’re the perfect fall treat for family gatherings or quiet weekends at home.
- Perfect chewy texture: The combination of pumpkin puree and butter ensures every bite is soft and tender, not dry.
- Rich spiced flavor: Cinnamon and nutmeg create a cozy, autumnal taste that pairs beautifully with the pumpkin.
- Sweet maple glaze: The glaze is just the right touch of sweetness that elevates the cookies without overpowering them.
- Family-friendly recipe: The dough is easy to work with, making it a fun project with kids—Theo loves rolling the dough in cinnamon sugar!
What Ingredients Do You Need for Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze?
This recipe calls for pantry staples like flour and sugar, with pumpkin and spices for a seasonal twist. You’ll also need ingredients for the glaze to add a sweet finish.
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- 1 cup powdered sugar (for glaze)
- 3 tablespoons pure maple syrup
- 1-2 tablespoons milk (as needed for glaze consistency)
- 1/4 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
The pumpkin puree doesn’t just add flavor—it’s the secret to these cookies’ ultra-moist and chewy texture. Meanwhile, the cream of tartar helps to create the characteristic tang and soft chew of classic snickerdoodles.
How Do You Make Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze Step by Step?
Making these cookies is simpler than you think. You’ll mix up the dough, roll it in cinnamon-sugar, bake, and finish with a homemade maple glaze for a delightful dessert.
Step 1 — Preheat the oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
Step 2 — Mix dry ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside for later.
You might also enjoy our chewy pumpkin cookies.
Step 3 — Cream butter and wet ingredients
In a large mixing bowl, beat together the softened butter, vegetable oil, and pumpkin puree until the mixture is smooth and creamy. This step is key to achieving the perfect texture.
Step 4 — Combine sugars and wet ingredients
Add granulated sugar and brown sugar to the butter mixture, beating until fully combined. Then, mix in the egg yolk and vanilla extract until everything is well incorporated.
Step 5 — Add dry ingredients to wet
Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft and slightly sticky, which is exactly what you want.
Step 6 — Roll in cinnamon sugar
In a small bowl, mix the 1/4 cup granulated sugar and 1 teaspoon cinnamon. Scoop out 1 1/2 to 2 tablespoons of dough, roll into a ball, and coat it thoroughly in the cinnamon-sugar mixture.
Step 7 — Bake
Place the dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers look slightly underbaked. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
For more ideas, check out our chewy gluten free pumpkin cookies.
Step 8 — Prepare and drizzle glaze
In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add milk, a teaspoon at a time, until the glaze reaches a pourable consistency. Drizzle over the cooled cookies and let it set for 15 minutes before enjoying.
Frequently Asked Questions About Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which would alter the recipe’s balance. Stick to pure pumpkin puree for the best results.
Why do my cookies seem too sticky?
The dough is meant to be slightly sticky due to the pumpkin. If it’s unmanageable, chill it for 15-20 minutes before rolling.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week.
Can I make the glaze ahead of time?
Yes, you can make the glaze a day in advance. Store it covered in the fridge and whisk before using.
Looking for something similar? Try our chewy pumpkin chocolate chip cookies recipe.
What’s the key to soft cookies?
Do not overbake! The centers should look slightly underdone when you remove them from the oven; they’ll set as they cool.
How Do You Store and Reheat These Cookies?
Once cooled, store your Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
If you’d like to freeze them, place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature before enjoying.
To reheat, pop a cookie in the microwave for 10-12 seconds to restore its soft, warm texture.
Can You Make Ingredient Swaps in This Recipe?
If you’re out of certain ingredients, try these easy swaps:
- Replace unsalted butter with salted—just reduce the added salt to 1/4 teaspoon.
- No cream of tartar? Use an equal amount of lemon juice for a similar effect on texture.
- For a dairy-free version, use vegan butter and non-dairy milk in the glaze.
While these swaps maintain the recipe’s flavor and texture, aim to follow it closely for the best results.
What Are Common Mistakes to Avoid With This Recipe?
Baking these cookies successfully requires a little attention to detail. Avoid these common mistakes:
- Overmixing the dough: Mix just until the dry ingredients are incorporated to avoid tough cookies.
- Using the wrong pumpkin: Always use pure pumpkin puree, not pumpkin pie filling, to control sweetness and consistency.
- Overbaking: Pull the cookies out when the centers look slightly underbaked. They’ll finish setting as they cool.
Chewy Pumpkin Snickerdoodle Cookies with Maple Glaze
Equipment
- Mixing bowl
- Whisk
- baking sheet
- parchment paper
- Wire rack
- Oven
Ingredients
- 2 3/4 cup all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter (softened)
- 1/4 cup vegetable oil
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg yolk
- 2 tsp pure vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
- 1 cup powdered sugar (for glaze)
- 3 tbsp pure maple syrup
- 1-2 tbsp milk (as needed for glaze consistency)
- 1/4 tsp vanilla extract (for glaze)
- salt (pinch, for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat the butter, vegetable oil, and pumpkin puree together until smooth and creamy.
- Add the granulated sugar and brown sugar to the butter mixture and beat until well combined.
- Mix in the egg yolk and vanilla extract, blending until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be soft and slightly sticky.
- In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.
- Scoop out 1 1/2 to 2 tablespoons of dough and roll it into a ball. Gently roll the dough ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and pinch of salt. Add milk, 1 teaspoon at a time, until the glaze reaches a pourable consistency.
- Drizzle the maple glaze over the cooled cookies and let it set for about 15 minutes before serving.
Notes
Loved this recipe? Save it to your favorite Pinterest board so you can easily find it later! ✨
Comments are closed.