Pumpkin Spice Hazelnut Cookies

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These pumpkin spice hazelnut cookies are covered with a sweet maple glaze and strike a great balance between hardy and delicate. They are full of delicious warm fall flavors and make the perfect treat for a fall afternoon.

Maple leaf-shaped glazed cookies and hazelnuts on a wooden table.

This post was originally published on Oct. 3, 2013.

Ingredients for this recipe:

For the cookies:

  • 2.5 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 tablespoons softened, unsalted butter (cut into pieces)
  •  2.5 teaspoons pumpkin spice
  • 3 tablespoons chopped hazelnuts
  • 3 tablespoons softened cream cheese
All ingredients needed to make cookie dough for pumpkin spice cookies.

For the glaze:

  • 1.5 cups powdered sugar
  • 1 tablespoon softened cream cheese
  • 1 to 2 tablespoons milk
  • a few drops maple extract
All ingredients needed to make a maple-flavored glaze for cookies.

How to make pumpkin spice hazelnut cookies step by step:

Step 1. In a large mixing bowl, whisk together the flour, the sugar and the salt.

Flour, sugar and salt being mixed together in a small mixing bowl.

Step 2. In a standing mixer or with a handheld electric mixer, whip the butter into the flour and keep whipping until the mix turns crumbly.

Crumbly cookie dough in a mixing bowl.

Step 3. Add the spice, the hazelnuts and the cream cheese. Keep whipping until everything is well combined.

RECIPE NOTE: Cream cheese is an unusual ingredient in cookie dough but it works very nicely here. It doesn’t make the cookies taste tangy, it just adds richness and gives the cookies a nicely tender texture.

Very crumbly cookie dough in a mixing bowl.

Step 4. Turn the dough out onto a cutting board or other work surface.

A wooden cutting board with crumbly cookie dough.

Step 5. Bring the dough together by hand into a disk.

A wooden cutting board with a ball of cookie dough.

Step 6. Cut the disk roughly in half, then wrap each half in plastic wrap and refrigerate for 30 minutes.

Two disks of cookie dough wrapped in plastic wrap.

Step 7. Heat the oven to 375 degrees F., take one disk out of the fridge, roll it out, cut out the cookies and bake them on a parchment-lined baking sheet for 10 to 12 minutes. Repeat with the second disk.

RECIPE TIP: To avoid adding additional flour to the dough, I recommend rolling it out between two sheets of plastic wrap. Remove the sheets after you’ve rolled out the dough, then cut out the cookies.

How to make the maple glaze:

There is cream cheese in the glaze for these cookies as well and here you can taste it just a little bit. Mostly though the cream cheese adds great texture to the glaze and the predominant flavors are sweetness from powdered sugar and intense maple flavor from maple extract. Simply whisk all ingredients together and drizzle the glaze on the cookies once they’re cooled.

How to serve the cookies:

I suggest you serve these cookies along with a cup of hot chocolate (or a mocha) topped with this Pumpkin Spice Chocolate Ganache:

A mug filled with hot chocolate topped with whipped cream and drizzled with chocolate ganache in a fall setting.

More delicious cookie recipes:

Maple leaf-shaped glazed cookies and hazelnuts on a wooden table.
Print Recipe
5 from 1 vote

Pumpkin Spice Hazelnut Cookies

These pumpkin spice hazelnut cookies are covered with a sweet maple glaze and strike a great balance between hardy and delicate. They are full of delicious warm fall flavors and make the perfect treat for a fall afternoon.
Prep Time10 mins
Cook Time24 mins
Resting Time30 mins
Total Time1 hr 4 mins
Course: Dessert
Cuisine: American
Keyword: maple glaze, pumpkin spice hazelnut cookies
Servings: 40 cookies
Calories: 110kcal

Ingredients:

For the cookies:

  • 2.5 cups all-purpose flour
  • 3/4 cups sugar
  • 1/4 teaspoon salt
  • 16 tablespoons unsalted butter at room temperature
  • 2.5 teaspoons pumpkin pie spice
  • 3 tablespoons cream cheese at room temperature
  • 3 tablespoons chopped hazelnuts

For the glaze:

  • 1 tablespoon cream cheese
  • 1.5 cups powdered sugar
  • a few drops of maple extract
  • 1-2 tablespoons milk

Instructions:

For the cookies:

  • Whisk together flour, sugar and salt in the bowl of a standing mixer.
  • Cut the butter into chunks and slowly beat into the flour/sugar mix.
  • Continue to beat until the dough starts to get crumbly, then add the spice, 3 tablespoons of cream cheese and the nuts. Mix a little more, until everything is well combined. 
  • Bring the dough together by hand, form into two disks, wrap them each in plastic and refrigerate for 30 minutes.
  • Heat the oven to 375 degrees F.
  • Roll out the dough between two sheets of plastic wrap,* remove the plastic after you’ve rolled out the dough, then cut out the cookies.
  • Bake the cookies on a parchment-lined cookie sheet for 10-12 minutes.

For the glaze:

  • Whisk remaining tablespoon of cream cheese together with powdered sugar, maple extract and milk and glaze the cookies with it.
  • If you feel like it, make another batch of glaze without the maple extract and drizzle on top.

Notes:

*I recommend rolling the dough out between two sheets of plastic wrap to avoid adding additional flour to the dough.

Nutrition

Calories: 110kcal | Carbohydrates: 14.4g | Protein: 1g | Fat: 5.1g | Saturated Fat: 3.1g | Cholesterol: 13mg | Sodium: 19mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 8.3g | Calcium: 4mg

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Maple leaf-shaped glazed cookies and hazelnuts on a wooden table.

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