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You don’t need to decide between a slice of pie or a cookie anymore!  Pumpkin Spice Maple Glazed Apple Pie Cookies has the ease of a cookie with the flavours of an apple pie all combined into one decadent sweet treat!

Apple Pie – for some of you, is nostalgic.  It’s the dessert of yesteryear; the go-to pie that your mom might have made on the regular.  For me, however, that was not the case.

Sure, we ate lots of pie, my mom made sure of that!  But, apple pie wasn’t one of them.  She would mostly make cherry pie, blueberry pie, or partridge berry pie, if she were making a fruit or berry-based pie.

Other than that, pies were coconut cream, banana cream, butterscotch, or lemon meringue.  Until I was an adult, I had not tasted pumpkin pie or pecan pie.  I had tasted apple pie, but not until I was a teenager.

Cookies though; well, that’s a completely different story.  My mom made cookies at a minimum twice each week.  There was always, and without fail, a homemade cookie somewhere in the fridge or in a container on the kitchen counter.

(I say container, because mom never did use a cookie jar.  She owned them, but she would never use them.  In fact, many of her dishes were meant just for display, and were never used.  There used to be a whole china cabinet full of dishes that never once saw a bit of food come into contact with them!)

I know we all have a few dishes that we tend to keep for special occasions or plan on using sometime in the future – I know I have a few of them!  But, I’m trying to break myself of that mentality and use them while I still can.  Life is too short to not use your pretty dishes!  Anyway, I digress.

When I was thinking of new fall recipes for Lord Byron’s Kitchen, this was the one cookie idea that kept popping up and almost demanded to be made.  I’m glad I listened, because this cookie was absolutely delicious!

Pumpkin Spice Maple Glazed Apple Pie Cookies are very moist.  The fresh apple that is baked into the cookie makes sure of that.  The cookies are very thick.  Again, the chunks of apple and the oatmeal help to make the cookie hearty and sturdy.

The pumpkin spice blend gives the cookie its distinct apple pie-like flavour – you know the taste and smell very well, I’m sure.  And, of course, lastly, there’s that glorious maple glaze.  Wow!  I may have drizzled a little too much of the glaze on the cookies, but I don’t care.  Truth be told, I could have eaten the glaze with a spoon!

So, Dear Reader, when life is busy and you need to make a pie and you need to make some cookies, you can now combine the two into one and save your self some time and some effort.  Pumpkin Spice Maple Glazed Apple Pie Cookies are a pie and cookie combo that does not disappoint!

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4.8 from 5 votes

Pumpkin Spice Maple Glazed Apple Pie Cookies

You don't need to decide between a slice of pie or a cookie anymore!  Pumpkin Spice Maple Glazed Apple Pie Cookies has the ease of a cookie with the flavours of an apple pie all combined into one decadent sweet treat!
Course Dessert, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 24 cookies
Calories 196kcal
Author Lord Byron's Kitchen


For the Cookies:

  • 3 cups quick cook oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1/4 cup butter, softened
  • 1/2 cup apple sauce
  • 3/4 cup brown sugar, lightly packed
  • 3/4 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup apple, finely diced
  • 1 cup walnuts, finely chopped

For the Glaze:

  • 2 cups confectioner's sugar
  • 1 tablespoon pumpkin spice
  • 4 tablespoons maple syrup


  • Preheat oven to 350 degrees.  Prepare a baking sheet by lining it with a silicone mat or parchment paper.  Set aside.
  • Use a hand-held mixer to blend together the butter, applesauce, and both sugars.
  • Blend in the egg and vanillla.
  • Add the oatmeal, flour, baking soda, salt, and pumpkin spice.  Blend into the wet mixture until just combined.
  • Add the walnuts and apples.  Use a rubber spatula to fold into the cookie dough.
  • Using a 2-tablespoon size cookie scoop, portion out the cookie batter onto the parchment paper.  Leave some room between each mound of cookie dough.  Using the back of your hand, flatten the cookie slightly.
  • Bake for 14 minutes.  Remove from oven and let cool for 2 minutes before transferring cookies to a wire cooling rack to finish cooling.
  • Once completely cooled, whisk together the glaze ingredients in a bowl.  Transfer the glaze to a ziploc bag and cut a small hole in the tip.  Drizzle the glaze generously over the cookies. Allow cookies to set up/glaze to harden before stacking or storing the finished cookies.


Calories: 196kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 75IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.8mg

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This Post Has 11 Comments

  1. This was a very good almost chewy like cookie .. the only problem I had was the icing needed more than just the maple syrup I had to add some milk to get it to a glaze consistency and my icing was more beige color with all of the pumpkin pie spice.. maybe it meant only a teaspoon? Very yummy😄
  2. I did not see anywhere as to whether to use old fashioned oatmeal, quick oatmeal or whether it should be dry or pre-cooked. First batch is in the oven, I guess I'll see soon enough but would like to hear. Thank you
    1. Hi Anita... thank you for bringing this to my attention. I have updated the recipe card. I used quick cook oats. I hope you did too and that your cookies turned out perfectly delicious!
  3. Thank you Byron. No, I used old fashioned oats but they were delicious anyway. I'll try it this time with the quick oats. Will assume that they are meant to be uncooked ahead of time unless I hear different.

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