Before we jump into all the Christmas baking, let’s squeeze in one more pumpkin recipe. These Chewy Pumpkin Cookies with Maple Glaze and Walnut Crumb are perfect for this time of year, when you’re craving something cozy but aren’t quite ready for Christmas cookies yet. They’re super chewy, topped with a sweet maple glaze and a buttery walnut crumb, and so simple to make. They might look a little fancy, but they come together easily—and taste every bit as good as they look.
Chewy Pumpkin Cookies with Maple Glaze and Walnut Crumb
These pumpkin cookies are soft, tender, and filled with warm fall spices. Topped with a sweet maple glaze and an optional maple walnut crumb.
Equipment
- stand mixer or hand mixer
- sheet pans
Ingredients
Pumpkin Batter
- 2½ cups all purpose flour
- 1 cup canned pumpkin, plain puree
- 1 cup light brown sugar, packed
- 1/2 cup butter, unsalted
- 1/4 cup granulated white sugar
- 1 egg, yolk + white
- 1 egg yolk, yolk only
- 1 tsp vanilla or maple extract
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
Maple Glaze
- 2 cups powdered sugar, aka confectioners' sugar
- 2 tbsp maple syrup
- 1 tbsp butter, melted and cooled
- 1 tbsp whole milk
Maple Walnut Crumb (optional)
- 3 tbsp brown sugar
- 2 tbsp maple syrup
- 1 tbsp water
- 1 tbsp butter
- 1 cup walnuts, whole
Instructions
- Preheat the oven to 350°F (176℃) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Using a stand mixer or hand mixer, cream together the butter, brown sugar, and granulated white sugar on medium-high speed until light and fluffy, approximately 2 minutes.
- Add the egg and egg yolk and mix for another minute. Add the pumpkin and vanilla and beat on low speed until just combined.
- Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined, scraping down the sides of the bowl as needed.
- Sammy's Tip: If the batter is very sticky, refrigerate for 20–30 minutes to make it easier to handle. If the batter is refrigerated for longer than 30 minutes, allow it to sit at room temperature for approximately 20 minutes before scooping.
- Using a cookie scoop, portion the batter onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon. You may need to rinse the spoon with cold water between cookies to prevent the batter from sticking.
- Bake for 12–15 minutes, or until the edges of the cookies begin to turn golden brown.
- Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Allow the cookies to cool completely before applying the glaze.
Maple Walnut Crumb (Optional)
- If using the maple walnut crumb (below), sprinkle it over the cookies immediately after applying the glaze (details below), while the glaze is still soft and has not yet set. This will help the crumb adhere to the cookies.
- Prepare the crumb: in a medium sauce pan set to medium heat, add the butter and let melt. Then add the rest of the ingredients, stirring constantly for about 5-6 minutes, until the mixture becomes sticky.Pour on parchment paper and let cool.Using a food processor, process until you get a nice crumbly texture.
Maple Glaze
- Prepare the maple glaze: melt the butter, and let slightly cool.In a medium-sized bowl, combine the powdered sugar, melted butter, maple syrup, and milk. Mix until smooth and well combined.
- Sammy's Tip: I like to use a disposable piping bag to apply the glaze. Simply transfer the glaze to the bag, snip a small piece off the corner, and drizzle over the cooled cookies.
- Drizzle the glaze over the cookies, sprinkle with the crumb, and enjoy.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1408IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Can I use pumpkin pie filling instead of pumpkin purée?
Use plain pumpkin purée for this recipe. Pumpkin pie filling contains added sugar and spices, which will change the flavour and sweetness of the cookies.
