Pumpkin Chocolate Chip Cookies with Maple Glaze

Introduction

Pumpkin Chocolate Chip Cookies with Maple Glaze are the perfect treat when you’re craving something soft, chewy, and packed with fall flavor. These cookies bring together the earthy sweetness of pumpkin, the warmth of pumpkin pie spices, the richness of melty chocolate chips, and a finishing drizzle of sweet maple glaze that makes them extra indulgent.

Unlike classic crispy cookies, these are tender and cake-like thanks to the pumpkin purée. They’re cozy, festive, and incredibly satisfying—the kind of cookie you’ll want to make a double batch of because they disappear so quickly! Perfect for autumn gatherings, holiday parties, or simply enjoying with a warm mug of coffee, chai, or hot cocoa.

Why I Love This Recipe

I love this recipe because it checks every box: seasonal, cozy, indulgent, and easy to make. The pumpkin gives these cookies a natural softness, while the chocolate chips add just the right amount of richness. But what really elevates them is the maple glaze—it’s sweet, slightly earthy, and ties the whole cookie together in a way that makes it taste bakery-worthy.

These cookies feel special enough for entertaining but simple enough for everyday baking. Plus, they’re a great way to use up leftover pumpkin purée during fall baking season.

Why It’s a Must-Try Dish

This recipe is a must-try because:

• The cookies are extra soft and moist from pumpkin purée.
• The maple glaze takes them beyond ordinary chocolate chip cookies.
• They’re festive and crowd-pleasing, perfect for fall gatherings.
• They store and freeze well, making them great for meal prep or gifting.
• They’re unique—most people haven’t had chocolate chip cookies with pumpkin and maple together, so they always stand out.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 12–14 minutes per batch
• Total Time: ~35 minutes
• Servings: 24 cookies
• Calories: ~180 per cookie (with glaze)

Course & Cuisine

• Course: Dessert / Snack
• Cuisine: American, Fall-Inspired Baking

Ingredients

For the Cookies:

• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk (adjust for consistency)
• ½ teaspoon vanilla extract

Step-by-Step Preparation Method

Step 1: Preheat Oven

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.

Step 2: Make the Wet Mixture

1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
2. Mix in pumpkin purée, egg, and vanilla extract until smooth.

Step 3: Mix Dry Ingredients

1. In a separate bowl, whisk flour, baking soda, baking powder, spices, and salt.

Step 4: Combine

1. Gradually add dry mixture into wet ingredients, mixing until just combined.
2. Fold in chocolate chips.

Step 5: Shape Cookies

1. Scoop 1 ½ tablespoon-sized portions of dough onto baking sheet, spacing 2 inches apart.

Step 6: Bake

1. Bake for 12–14 minutes, until edges are set but centers are still soft.
2. Cool on baking sheet for 5 minutes, then transfer to wire racks.

Step 7: Make the Glaze

1. In a small bowl, whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
2. Drizzle glaze over cooled cookies.

How to Serve

Serve these cookies fresh with a cup of coffee, tea, or hot cocoa. They’re especially perfect for fall dessert platters or as a sweet finish to Thanksgiving dinner. Arrange them on a tray with extra glaze drizzled just before serving for a bakery-style presentation.

Recipe Tips

• Don’t overmix the dough—this keeps the cookies tender.
• Chill dough for 20 minutes if it feels sticky before scooping.
• Let cookies cool before glazing, or the icing will melt.
• Use high-quality pure maple syrup for the glaze—it makes a big difference.

Variations

• White Chocolate Pumpkin Cookies: Replace semi-sweet chocolate chips with white chocolate.
• Nutty Version: Add ½ cup chopped pecans or walnuts to the dough.
• Cranberry Twist: Mix in dried cranberries with the chocolate chips for a tangy-sweet bite.
• Spiced Glaze: Add a pinch of cinnamon to the glaze for extra warmth.

Freezing and Storage

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
• Refrigeration: Store in fridge for up to 1 week.
• Freezing Dough: Scoop dough into balls and freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 1–2 minutes to bake time.
• Freezing Baked Cookies: Freeze cookies (without glaze) for up to 2 months. Glaze after thawing.

Special Equipment Needed

• Electric mixer (hand or stand)
• Mixing bowls
• Parchment-lined baking sheets
• Wire cooling rack

FAQ

Q1: Can I use pumpkin pie filling instead of purée?
No, pie filling has added sugar and spices. Always use pure pumpkin purée.

Q2: My cookies turned out cakey—why?
Pumpkin adds moisture, making them naturally soft and cakey. For slightly chewier cookies, reduce pumpkin to ¾ cup.

Q3: Can I make them gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

Q4: Can I skip the glaze?
Yes, but the maple glaze really elevates the flavor. You could also dust cookies with powdered sugar instead.

Conclusion

Pumpkin Chocolate Chip Cookies with Maple Glaze are the ultimate fall cookie—soft, spiced, chocolatey, and topped with a decadent maple drizzle. They’re festive, cozy, and absolutely irresistible, making them a must-try treat for pumpkin lovers and cookie enthusiasts alike. Whether for holiday gatherings, bake sales, or just a cozy afternoon at home, these cookies are guaranteed to bring smiles.