Soft Pumpkin Cookies with Maple Glaze

These super soft pumpkin cookies are oh so delicious and the maple glaze takes them to the next level! They have all the flavors of fall and pumpkin pie - my favorite time of the year and arguably the quintessential dessert of Thanksgiving. These cookies are perfectly enjoyed all year long and do just the trick when you have an extra can of pumpkin on hand or are just craving nostalgic fall flavors.

Ingredients for Pumpkin Cookies and Maple Glaze

All purpose flour

Pumpkin pie spice (The Trader Joe's one is my personal favorite and affordable!)

Baking Soda

Baking Powder

Salt

Unsalted Butter

Brown Sugar (I used dark brown, but have made with light brown sugar as well and they turned out great)

Granulated Sugar

Egg and egg yolk (The additional egg yolk makes these soft and decadent)

Vanilla extract

Pumpkin (Libby's works the best, other variety's tend to have too much liquid which affects the texture of the cookies)

Maple Syrup (use pure maple syrup if possible - this can also be subbed with one tsp maple extract)

Powdered Sugar

Storage and Making Ahead of Time

These cookies will stay fresh at room temperature in an airtight container for up to 5 days. This dough can be made a day in advance and stored in the fridge wrapped in plastic until ready to use. Alternatively, you can make the dough and store it in an airtight container in the freezer for up to 3 months. Just put in the fridge a day ahead of when you plan to bake it and bake per recipe instructions.