Pumpkin Spice Sugar Cookies Maple

These pumpkin spice sugar cookies with maple icing are a delightful way to welcome the flavors of fall into your kitchen. They combine the comforting warmth of pumpkin pie spice with a sweet, smooth maple icing that brings the whole batch to life. Perfect for cozying up on a crisp afternoon or sharing with loved ones during the harvest season.

When I first made these cookies, the smell instantly reminded me of autumn afternoons spent baking with family. Now they have become a cherished seasonal treat everyone looks forward to.

Ingredients

• Unsalted butter: at room temperature adds richness and tenderness to the cookie dough
• Granulated sugar: sweetens the cookies while helping them crisp nicely around the edges
• Egg yolk: binds the dough and gives a soft texture, room temperature helps it blend smoothly
• Vanilla extract: enhances the overall flavor giving a warm aroma
• All purpose flour: provides structure, choose a fresh bag for the best rise and texture
• Baking powder: helps the cookies puff up gently without becoming cakey
• Pumpkin pie spice: brings classic fall flavors blending cinnamon, nutmeg, and cloves, fresh ground spices elevate flavor
• Salt: balances sweetness and enhances all other ingredients
• Powdered sugar: in the icing is key for smooth, lump free decoration
• Pure maple syrup: lends a rich, natural sweetness that pairs beautifully with the spice
• Milk: helps to thin the icing to the perfect consistency for spreading or piping

Instructions

Scream the butter and sugar:

In a medium bowl, use a handheld mixer on medium high speed to beat the butter and sugar together until the mixture looks creamy and light. This step builds the base flavor and texture of your cookies.

Incorporate egg yolk and vanilla:

Add the egg yolk and vanilla extract to the bowl. Beat until everything is smoothly blended. The egg yolk adds moisture and richness vital for tender cookies.

Combine dry ingredients:

Sift together the flour, baking powder, pumpkin pie spice, and salt over the wet ingredients. Mixing by hand or on low speed, gently blend until a dough forms without any visible flour streaks. Overmixing can toughen cookies, so be careful.

Chill the dough:

Shape the dough into a disc using your hands or plastic wrap. Wrap tightly in plastic and refrigerate for at least 30 minutes. Chilling prevents spreading and makes rolling easier.

Prepare for baking:

Preheat the oven to 350 degrees Fahrenheit and position the oven rack in the center. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Roll and cut shapes:

Lightly flour your work surface and roll the chilled dough to about one quarter inch thickness. For thicker cookies, roll less thin. Use cookie cutters to cut out desired shapes and place them at least two inches apart on baking sheets. Remember to re roll scraps only once or twice to avoid tough cookies.

Bake and cool:

Bake one sheet at a time for about 10 minutes or until edges are just turning golden. If you prefer crisper cookies, add a couple of minutes. Let cookies cool on the baking sheet resting on a wire rack for 10 minutes before transferring them to the wire rack to cool completely.

Make and decorate with maple royal icing:

In a small bowl, whisk the powdered sugar and maple syrup until the sugar is moistened. Add milk, a teaspoon at a time, adjusting until the icing reaches your preferred consistency for spreading or piping. Once cookies are completely cooled, decorate them with this smooth and flavorful icing.

My favorite part of this recipe is how the maple syrup elevates the icing. It’s not overly sweet but carries a lovely caramel note that complements the warm spices. One year, my kids helped cut out shapes while we listened to fall music and it turned into a wonderful afternoon tradition.

Storage Tips

Store these cookies in an airtight container at room temperature for up to a week to maintain softness, or for up to three months in the freezer once decorated. Freezing the dough disc before baking is also a smart way to prepare ahead. Just thaw slowly in the fridge before rolling out.

Ingredient Substitutions

Butter can be replaced with a high quality margarine or coconut oil if dairy is a concern but expect a slight change in texture. Pumpkin pie spice can be substituted with a mix of cinnamon, ginger, nutmeg, and cloves ground fresh for the best flavor. Maple syrup in the icing could be swapped for honey or agave nectar if preferred, though maple gives the best authentic taste.

Serving Suggestions

These cookies pair wonderfully with a hot chai latte or a simple cup of black coffee. They also make charming homemade gifts when packed in decorative tins, perfect for fall gatherings or holiday exchanges.

Enjoy these cookies with friends and family this fall for a cozy seasonal treat.

Common Questions About Recipes

→ What gives these cookies their pumpkin spice flavor?

The warm blend of pumpkin pie spice, including cinnamon, nutmeg, and cloves, infuses the dough with classic autumnal notes.

→ Why is the dough chilled before baking?

Chilling the dough helps maintain the cookie shapes during baking and prevents spreading, resulting in crisp edges and a tender center.

→ How is the maple icing made?

The icing combines powdered sugar with pure maple syrup and a touch of milk to achieve a smooth, spreadable consistency that complements the spiced cookies.

→ Can the cookies be made ahead of time?

Yes, both dough and baked cookies freeze well for up to three months, allowing you to prepare in advance and enjoy fresh flavors later.

→ What texture can be expected from these cookies?

The cookies offer a soft yet slightly crisp texture, with edges that brown gently to balance the tender interior and sweet icing topping.