Pumpkin Cookies with Maple Frosting
These Pumpkin Cookies with Maple Frosting combine warm autumn spices with a creamy maple topping, resulting in soft, tender cookies perfect for fall gatherings or cozy treats any time.
Servings: 24 servings
Ingredients
For the Cookies:
- 1 cup canned pumpkin puree 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 (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested) for vegan option
- 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 salt
Instructions
Prepare the Wet Ingredients
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
- Add the egg (or flax egg) and vanilla extract, mixing until fully incorporated.
- Stir in the pumpkin puree until smooth.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using) until evenly distributed.
Mix the Dough
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- The dough will be soft and slightly sticky.
Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up the dough and enhance flavor.
Preheat and Prepare Baking Sheets
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop and Bake
- Using a cookie scoop or tablespoon, scoop dough balls onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and tops look slightly cracked but not dry.
- Cookies will be soft but firm up as they cool.
Cool the Cookies
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Do not frost warm cookies to avoid melting frosting.
Make the Maple Frosting
- In a medium bowl, beat softened butter until creamy.
- Gradually add powdered sugar, mixing on low speed to avoid sugar cloud.
- Add maple syrup, vanilla extract, and salt; beat on medium speed until fluffy.
- Add milk one tablespoon at a time until frosting is spreadable.
Frost the Cookies
- Once cookies are completely cooled, spread maple frosting generously on each cookie using a butter knife or piping bag.
- Optional: sprinkle a little cinnamon or chopped nuts on top for extra touch.
Equipment
- Large Mixing Bowl
- Electric Mixer
- Mixing Bowl
- Plastic Wrap
- Oven
- Baking Sheet
- Parchment paper or silicone baking mats
- Wire Rack
- Medium Bowl
- Cookie scoop or tablespoon
- Butter Knife or Piping Bag
Notes
Use plain pumpkin puree, not pumpkin pie filling. Chill dough before baking to prevent spreading. Measure flour using spoon-and-level method. Adjust frosting consistency with milk or powdered sugar as needed. Store cookies airtight at room temperature up to 3 days or freeze for longer storage. Both unfrosted cookies and frosting freeze well. Variations include adding nuts, chocolate chips, or using vegan substitutions.