Soft Pumpkin Cookies with Maple Frosting
These Soft Pumpkin Cookies with Maple Frosting are everything you want in a cookie! Thick and cakey, we lightened them up and packed them with warm spices for a perfectly snackable cookie that you’ll be making all season long! And because soft pumpkin cookies are so quick and easy.. there is no reason not to!
We are TEAM PUMPKIN all the way. Not only is it such a quintessential fall flavor- but the boost of nutrition is pretty awesome too. If you love pumpkin as much as we do, you won’t want to stop at these soft pumpkin cookies. Check out our Pumpkin Apple Muffins, Toasted Coconut Pumpkin Bread, or Healthy Pumpkin Spice Cake. We also love pumpkin in this hummus, macaroni and cheese, and Pumpkin Soup!
How to Make Soft Pumpkin Cookies
The NUMBER ONE reason we love to make pumpkin cookies is the taste, obviously. Not too sweet, thick, soft and cakey.. with just the perfect hint of warm fall spice. But the fact that they are so darn easy and practically fool-proof? That’s a really close second.
- Mix up your sugar and wet ingredients– no electric mixer required!
- Whisk together the dry ingredients.
- Add your dry ingredients to your wet and ingredients, and stir to combine.
- BAKE! It’ll be tempting to eat them all right away, but the flavor improves with time!
- Whisk together your maple icing. Optional, but totally delicious.
- Spread on your cooled cookies and devour!!
Seriously… no chilling, rolling, or cutting. Just simple, no-fuss, delicious cookies. Is it any reason we love these humble little cookies so much??
Can you Freeze Soft Pumpkin Cookies?
This recipe doesn’t make a very large batch of cookies. However, I will usually double the recipe to share with friends and neighbors. Also- they freeze great! The will stay super fresh for up to 2 months in a freezer-safe ziplock bag. I like to place the cooled cookies on a parchment lined baking sheet and freeze until they’ve hardened before adding them all to the bag. If you plan on freezing some of them, don’t frost them! Frost when you are ready to serve.
What if I don’t have Pumpkin Pie Spice?
If you don’t have pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
Do you love everything pumpkin?? What are your favorite things to make when pumpkin season rolls around? We hope you’ll love these Soft Pumpkin Cookies with Maple Frosting as much as we do!
Soft Pumpkin Cookies with Maple Frosting
- 1/3 cup melted butter
- 1/3 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tbsp pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp melted butter
- 1-2 tbsp milk
- 1/4 tsp salt
- Preheat oven to 350° F.
- In a medium bowl or stand mixer, blend together the butter, pumpkin puree, brown sugar, maple syrup, egg and vanilla.
- In a separate bowl, whisk the flour, baking soda, salt pumpkin pie spice, and cinnamon together. Add to the wet ingredients and stir until well blended.
- Line a cookie sheet with parchment paper or spray with cooking spray. Use a cookie scoop or spoon to scoop out balls of dough that are about 2 tbsp of dough onto the cookie sheet. Bake the cookies for 9 to 11 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake or they will be dry and not chewy.
- While the cookies cool, make the frosting. In a small bowl combine all ingredients for the frosting. Use a hand mixer to whip the ingredients together until smooth.
- Once the cookies have cooled completely, frost and top with sprinkles to make them a bit more fun. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
Can you substitute the brown sugar and powdered sugar in the recipe?
We haven’t tried this recipe with substitutions, but let us know how it turns out!