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Cozy Pumpkin Snickerdoodle Cookies with Maple Glaze

Pumpkin Snickerdoodle Cookies - featured image
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A hybrid of classic snickerdoodles and pumpkin cookies, these treats feature soft, chewy centers with crisp edges, a cinnamon sugar coating, and a rich maple glaze for a comforting fall dessert.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in egg, vanilla extract, and pumpkin puree until fully combined.
  5. Gradually add dry ingredients to wet mixture and mix on low speed or with a spatula until just combined.
  6. In a small bowl, mix 1/2 cup granulated sugar with cinnamon.
  7. Scoop tablespoon-sized portions of dough, roll into balls, and coat in cinnamon sugar mixture.
  8. Place dough balls on prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes until edges are set and lightly golden, but centers remain soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Whisk together powdered sugar, maple syrup, and milk to make the glaze.
  12. Drizzle glaze over cooled cookies and let set for 10-15 minutes before serving.

Notes

Ensure butter and egg are at room temperature for best results. Do not overmix the dough to avoid tough cookies. Cool cookies completely before glazing to prevent the glaze from melting. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and plant-based milk.

Nutrition

Keywords: pumpkin cookies, snickerdoodle, maple glaze, fall baking, easy cookies, pumpkin spice, dessert, autumn recipes

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