Breakfast Baking
Pumpkin Spice Cookies with Maple Drizzle
Original recipe: 18 servings · Prep: 15 min · Cook: 12 min · Total: 27 min
By Beginnerbakes Editorial TeamPublished Mar 31, 2026 | Updated Oct 1, 2026
American
27 mins
Beginner-friendlyEasyStep By StepNo Fuss
Pumpkin Spice Cookies with Maple Drizzle with measured ingredients, 27-minute total timing, 18-serving yield, oven settings, and step-by-step instructions.
Prep
15 min
Cook
12 min
Total
27 min
Servings
18
Difficulty
easy
Cuisine
American
Ingredients
Servings
18
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a smaller 2 1/2-teaspoon homemade blend: 1 teaspoon ground cinnamon plus 1/2 teaspoon each ground ginger, nutmeg, and cloves)
- 1/2 cup powdered sugar (for drizzle)
- 2 tablespoons pure maple syrup (for drizzle)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats and set aside.
-
In a large mixing bowl, combine the canned pumpkin puree, brown sugar, maple syrup, vegetable oil, and vanilla extract. Stir until the mixture is smooth and creamy.
-
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well blended.
-
Gradually add the dry ingredients to the wet pumpkin mixture. Stir just until all flour is incorporated. Do not overmix to keep cookies tender.
-
Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets. Space cookies about 2 inches apart, as they will spread slightly during baking.
-
Bake for 10-12 minutes, or until edges are set and cookies spring back lightly when touched. The centers should still be soft.
-
Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-
While the cookies cool, prepare the maple drizzle by whisking powdered sugar and maple syrup in a small bowl until smooth and pourable. If too thick, add a teaspoon of water at a time until desired consistency.
-
Once cookies are completely cooled, drizzle the maple glaze over each cookie using a spoon or fork. Let the glaze set for about 15 minutes before serving.
-
Enjoy your vegan pumpkin spice cookies as a comforting seasonal snack or share them at your next holiday gathering!
Ingredient Notes
The homemade spice mixture totals 2 1/2 teaspoons; the premixed option is 1 tablespoon (3 teaspoons). These are different amounts and blends, not equivalent-strength substitutions.
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