Pumpkin Cookies with Maple Frosting

There’s something undeniably cozy about pumpkin-flavored treats, especially as the crisp air of fall begins to settle in. These Pumpkin Cookies with Maple Frosting combine the warm spices of autumn with a creamy, sweet topping that takes each bite to the next level. Soft, tender, and packed with pumpkin goodness, these cookies are perfect for sharing at gatherings, enjoying with a cup of tea, or simply savoring as a seasonal indulgence. Whether you’re a seasoned baker or new to the world of pumpkin desserts, this recipe is approachable, delicious, and sure to become a favorite in your baking rotation.

Why This Recipe Is a Must-Try

This recipe strikes the perfect balance between soft, moist pumpkin cookies and a luscious maple frosting that isn’t overly sweet. The cookies themselves are infused with classic fall spices like cinnamon, nutmeg, and ginger, creating a comforting flavor profile that’s hard to resist. The maple frosting adds just the right amount of sweetness and a hint of natural maple flavor, making these cookies taste like a little slice of autumn heaven.

Unlike some pumpkin cookie recipes that can be dry or cakey, these cookies have a tender crumb and a slightly chewy texture that’s utterly delightful. Plus, the recipe uses simple, wholesome ingredients that you likely have on hand, making it easy to whip up a batch anytime the pumpkin craving strikes. The frosting is also made with real maple syrup, which provides a richer, more complex sweetness compared to regular powdered sugar frostings.

If you’re looking for a seasonal treat that’s perfect for potlucks, holiday cookie exchanges, or just cozy nights at home, these pumpkin cookies with maple frosting are the way to go!

Ingredients

• 1 cup canned pumpkin puree (make sure it’s plain pumpkin, not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg (or a flax egg for a vegan option: 1 tbsp ground flaxseed + 3 tbsp water, mixed and rested)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional)

For the Maple Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (dairy or plant-based, as preferred)
• Pinch of salt

How To Make Pumpkin Cookies with Maple Frosting

Step 1: Prepare the Wet Ingredients

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes with an electric mixer on medium speed. Add the egg (or flax egg) and vanilla extract, mixing until fully incorporated. Finally, stir in the pumpkin puree, mixing until smooth.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). This ensures the spices and leavening agents are evenly distributed throughout the dough.

Step 3: Mix the Dough

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender. The dough will be soft and slightly sticky.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, which prevents the cookies from spreading too much during baking and enhances the flavor.

Step 5: Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.

Step 6: Scoop and Bake

Using a cookie scoop or tablespoon, scoop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked but not dry. The cookies will be soft but will firm up as they cool.

Step 7: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cookies will cause the frosting to melt, so be patient!

Step 8: Make the Maple Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Add the maple syrup, vanilla extract, and salt, then beat on medium speed until fluffy. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.

Step 9: Frost the Cookies

Once the cookies are completely cooled, spread a generous amount of maple frosting on each cookie using a butter knife or piping bag. For an extra touch, you can sprinkle a little cinnamon on top or add chopped nuts.

Expert Tips

• Use Pure Pumpkin: Be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that will alter the flavor and texture of your cookies.
• Chill the Dough: Don’t skip chilling the dough. It helps control spreading and improves the texture of the cookies.
• Measure Flour Correctly: Use the spoon-and-level method to measure flour to avoid dry, dense cookies.
• Adjust Frosting Consistency: If your frosting is too thick, add more milk a teaspoon at a time. If it’s too thin, add more powdered sugar.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freeze for Later: Both the unfrosted cookies and the frosting freeze well, so you can prep ahead and assemble when ready.

Variations and Customizations

• Nutty Twist: Add 1/2 cup chopped walnuts or pecans to the dough for a crunchy texture.
• Chocolate Chip Pumpkin Cookies: Stir in 1 cup mini chocolate chips to the dough before baking.
• Spice It Up: Increase the amount of ginger or add a pinch of cayenne pepper for a subtle kick.
• Vegan Version: Use a flax egg instead of a chicken egg, plant-based butter, and dairy-free milk in the frosting.
• Maple Glaze Option: Instead of frosting, drizzle a simple glaze made from maple syrup and powdered sugar over the cooled cookies for a lighter topping.
• Cream Cheese Frosting Alternative: Swap the maple frosting for a classic cream cheese frosting for a tangy contrast to the sweet pumpkin.

How to Store Leftovers

To keep your Pumpkin Cookies with Maple Frosting fresh, store them in an airtight container at room temperature. They will stay soft and delicious for up to three days. If you want to keep them longer, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. Frozen cookies can last up to three months. When ready to enjoy, thaw at room temperature. For the frosting, it’s best to freeze it separately in a small airtight container and re-whip it slightly after thawing before frosting the cookies.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first. Choose a sugar pumpkin or pie pumpkin, roast it until tender, then scoop out the flesh and puree it in a food processor. Use it in the same quantity as canned pumpkin.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but the cookies will still be delicious.

What if I don’t have maple syrup for the frosting?

If you don’t have maple syrup, you can substitute with honey or agave nectar. The flavor will be different but still sweet and complementary to the pumpkin cookies.

Can I bake these cookies without frosting?

Yes, the cookies are delicious on their own! The frosting adds sweetness and moisture, but the cookies themselves are flavorful and tender without it.

Conclusion

These Pumpkin Cookies with Maple Frosting are a delightful way to celebrate the flavors of fall in a soft, tender, and perfectly spiced cookie. The maple frosting adds a subtle sweetness and richness that pairs beautifully with the warm pumpkin and spice notes. With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels looking to add a seasonal favorite to their cookie collection. Whether you’re baking for a special occasion or just because, these cookies are sure to bring smiles and cozy vibes to your home. Grab your mixing bowl, preheat your oven, and get ready to enjoy a batch of these irresistible pumpkin treats!