Pumpkin Cookies with Maple Glaze and Salted Pecans

Name: Pumpkin Cookies with Maple Glaze and Salted Pecans
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1 cup unsalted butter, softened to room temperature; 1 1/2 cups brown sugar, packed; 1 large egg; 1/3 cup pumpkin puree; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon cloves; 2 tablespoons unsalted butter, melted; 5 tablespoons pure maple syrup; 1 cup confectioners’ sugar; 1/2 cup chopped pecans; Big pinch of salt

Soft and chewy pumpkin spice cookies with the most delicious maple glaze and salted pecans sprinkled on top-The PERFECT fall cookie!

I’ve been dreaming about fall desserts since the beginning of summer, so to say I’m excited for a pumpkin recipe is an understatement!

It’s hard to find time to bake these days, but the fall inspires me so much. Being a stay-at-home mom and trying to bake on the side has been challenging, but I wouldn’t trade this season of life for anything. Raising Robert is truly the greatest joy, and I am so grateful to be his mama! He is currently 9 months and SO much fun. I try to bake during his naps and when he goes to sleep at night.

Back to these cookies…

They’re super soft and just burst with the fall flavors that we all love. Pumpkin + cinnamon + maple + pecan = perfection.

For more pumpkin treats:

Happy Baking!

Pumpkin Cookies with Maple Glaze and Salted Pecans

Yield: 18-20 large cookies

Author: Elisabeth & Butter

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

Ingredients

For the Cookies

1 cup unsalted butter, softened to room temperature
1 1/2 cups brown sugar, packed
1 large egg
1/3 cup pumpkin puree
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

For the Maple Glaze and Pecans

2 tablespoons unsalted butter, melted
5 tablespoons pure maple syrup
1 cup confectioners’ sugar
1/2 cup chopped pecans
Big pinch of salt

Instructions

For the Cookies

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a mixing bowl with a paddle attachment or with a hand mixer, cream together the softened butter and brown sugar on medium-high speed for 2-3 minutes or until light and fluffy.
Scrape down the sides of the bowl and add in the egg, pumpkin puree and vanilla, and mix to combine.
Scrape down the sides of the bowl again and add in the dry ingredients until just combined.
Using a large ice cream scoop, scoop dough onto the baking sheet, keeping the cookies about 3 inches apart. Bake for 10-13 minutes, or until lightly golden on the edges but still soft in the middle.
Cool for 5 minutes on the pan and then transfer to a wire wrack to cool completely before glazing.

For the Glaze

Toss the chopped pecans and a big pinch of salt together and toast in the oven still on from the cookies for a few minutes until lightly browned. Let the pecans cool.
In a bowl, whisk together the melted butter, maple syrup and confectioners' sugar until smooth. Drizzle over cooled cookies and sprinkle with chopped pecans.