If cozy fall baking calls your name, these Maple Glazed Pumpkin Snickerdoodles deliver big-time. Right up front, here’s the promise: Maple Glazed Pumpkin Snickerdoodles bake up soft, chewy, warmly spiced, and crowned with a silky maple glaze. Because pumpkin puree adds tender moisture and the classic snickerdoodle tang comes from cream of tartar, you get the best of both worlds pumpkin spice cookies meets cinnamon sugar cookies with an autumn twist. So, whether you’re baking for a bake sale, Thanksgiving dessert trays, or just a weekend treat, this small-batch friendly recipe is easy, reliable, and ridiculously good. And yes, the maple glaze sets with a gentle sheen that looks bakery-level, without any fuss. Before you preheat, let’s walk through the essentials so your Maple Glazed Pumpkin Snickerdoodles turn out exactly the way you want—soft in the center, lightly crisp at the edges, and well-balanced with cinnamon and maple in every bite.
At a Glance
- Servings: 22–24 cookies
- Prep Time: 20 minutes (plus 30 minutes chill)
- Cook Time: 10–12 minutes per batch
- Total Time: About 1 hour 10 minutes
- Difficulty: Easy
- Estimated Cost: $6–$9 (USA, pantry staples)
Table of Contents
Ingredients
Dough for Maple Glazed Pumpkin Snickerdoodles
- 1/2 cup (1 stick/113 g) unsalted butter, softened (or plant-based butter for dairy-free)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1/3 cup (80 g) pumpkin puree, blotted*
- 1 tsp pure vanilla extract
- 1 3/4 cups (220 g) all-purpose flour (use 1:1 gluten-free blend as a swap)
- 1 tsp cream of tartar (classic snickerdoodle tang)
- 1/2 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp cloves)
- 1/2 tsp fine sea salt
*Blotting pumpkin: Scoop pumpkin onto a plate lined with two paper towels. Top with another towel and press gently to remove excess moisture. This simple step keeps Maple Glazed Pumpkin Snickerdoodles chewy, not cakey.
Cinnamon-Sugar Coating (Snickerdoodle Style)
- 1/4 cup (50 g) granulated sugar
- 1 1/2 tsp ground cinnamon
- Pinch of salt (enhances flavor)
Maple Glaze (Silky & Set)
- 1 cup (120 g) powdered sugar
- 2–3 tbsp pure maple syrup (grade A amber), plus 1–2 tsp milk as needed
- 1/4 tsp maple extract (optional, for stronger maple note)
- Pinch of fine sea salt
Ingredient Notes & Swaps (Pumpkin Spice Cookie Essentials) - Butter: For extra depth, you can brown the butter, cool to room temp, then whip; however, softened butter makes creaming easy and keeps edges tender.
- Sugar: Want a deeper, caramelly chew? Swap 2 tbsp white sugar for brown sugar.
- Flour: If your dough seems sticky after mixing, add 1–2 tbsp (8–16 g) flour until it’s soft, but not wet.
- Dairy-Free: Use plant butter and non-dairy milk for the glaze.
- Gluten-Free: A 1:1 baking blend usually works well; chill the dough slightly longer for best structure.
- Maple: Real maple syrup matters for a clean, warm finish in the glaze.
Step-by-Step Instructions
Maple Glazed Pumpkin Snickerdoodles: Step-by-Step
- Cream, then add pumpkin: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add blotted pumpkin puree and vanilla; beat until smooth. Because pumpkin adds moisture, you won’t need an egg—this helps Maple Glazed Pumpkin Snickerdoodles stay chewy.
- Mix dry; combine; chill: In a separate bowl, whisk flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add dry ingredients to wet, mixing just until a soft dough forms. Then cover and chill 30–45 minutes; this quick rest sets the texture so your pumpkin spice cookies won’t spread too much.
- Scoop, roll, and coat: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1.5 tbsp mounds (a medium cookie scoop), roll into balls, and toss in cinnamon-sugar. Because the coating helps define that classic snickerdoodle bite, roll generously for Maple Glazed Pumpkin Snickerdoodles with a crisp, sparkly edge.
- Bake to soft centers: Arrange coated dough balls 2 inches apart. Bake 10–12 minutes, until puffed with set edges and soft centers (they’ll continue to set on the sheet). Cool on the pan 5 minutes, then move to a rack. For extra wrinkly tops, tap the pan on the rack once or twice right out of the oven.
- Glaze and set: Whisk powdered sugar, maple syrup, a pinch of salt, and just enough milk to create a thick, pourable glaze. Drizzle or spoon over cooled cookies. Let Maple Glazed Pumpkin Snickerdoodles rest 20–30 minutes so the glaze sets with a satin finish.
Pro Tips & Variations
Make the Most of Pumpkin Snickerdoodles
- Blot your pumpkin: Too much moisture = cakey cookies. Blotting keeps Maple Glazed Pumpkin Snickerdoodles soft and chewy, not puffy.
- Chill just enough: A short chill prevents excess spread, yet still keeps the dough easy to scoop.
- Double-coat option: Roll once, rest 2 minutes, roll again for extra cinnamon-sugar sparkle on your cinnamon sugar cookies.
- Maple-forward glaze: Use maple extract in addition to syrup if you love a bold maple profile.
- Brown butter twist: Brown the butter for a nutty note; cool fully so it creams well.
- Big bakery style: Scoop 2 tbsp dough and bake 11–13 minutes for large chewy snickerdoodles.
- Gluten-free success: Use a 1:1 GF flour and add 1 tsp cornstarch; bake a minute longer if needed.
- Dairy-free swap: Plant butter + dairy-free milk in the glaze works great.
Flavor Variations (Cozy Fall Baking)
- Chai-spiced: Swap pumpkin pie spice for 1 tsp chai spice.
- Maple pecan: Fold 1/2 cup toasted chopped pecans into the dough.
- Sugar crust: Add 1 tbsp maple sugar to the coating for a maple-cinnamon crackle.
- Gingery snap: Add 1–2 tbsp finely chopped crystallized ginger to the dough for zing.
Serving Suggestions
Serve Maple Glazed Pumpkin Snickerdoodles slightly warm, when the centers are still soft and the maple glaze is just set. Because these soft pumpkin cookies love cozy pairings, try them with hot coffee, chai latte, or cold milk. For a fall dessert board, arrange alongside apple slices, sharp cheddar, and roasted nuts—unexpected, but totally balanced. For holiday parties, stack cookies in a tall glass jar and thread a cinnamon stick ribbon through the lid; it looks festive and smells amazing. And if you want a quick dessert plate, dust a few cookies with extra cinnamon and a tiny pinch of flaky salt right before serving—small touch, big flavor.
Storage & Reheating
- Room Temp: Store Maple Glazed Pumpkin Snickerdoodles in an airtight container at room temp for 3–4 days. Because glaze can transfer, layer with parchment.
- Refrigerator: Keep up to 1 week. The texture firms slightly; let them warm 10 minutes before serving.
- Freezer (Unglazed): Freeze baked, unglazed cookies up to 2 months. Thaw at room temp, then glaze fresh so it sets glossy.
- Freezer (Dough): Freeze scooped dough balls 2 months. Roll in cinnamon sugar just before baking; add 1–2 minutes to bake time.
- Reheat: For that just-baked softness, warm a cookie 6–8 minutes at 300°F (150°C) or 8–10 seconds in the microwave (glaze may soften slightly).
Troubleshooting
- Cookies are cakey: Pumpkin wasn’t blotted or dough was overmixed. Next time, blot puree well and mix dry ingredients just until combined.
- Cookies spread too much: Dough was too warm or flour was a tad low. Chill 10–15 minutes longer or add 1–2 tbsp flour.
- Too puffy/not chewy: Reduce bake time by 1 minute and gently tap the pan right out of the oven.
- Glaze won’t set: It’s too thin. Whisk in 1–2 tbsp powdered sugar; rest cookies 20–30 minutes.
- Not maple-y enough: Add 1/4 tsp maple extract or use darker (robust) maple syrup.
- Too sweet overall: Cut 2 tbsp sugar in the dough and lean into the salty pinch in the glaze.