These pumpkin cookies are soft, fluffy, and topped with a creamy maple frosting that just makes them a joy to eat! Perfect for fall gatherings or cozy afternoons.
Honestly, the combination of pumpkin and maple is like a warm hug. I love having these cookies with a cup of tea, and you might want to hide some for yourself, too! 😊
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over the cookie’s saltiness. If you’re dairy-free, consider using a plant-based butter instead. I find that it still gives the cookies a lovely texture!
Pumpkin Puree: Canned pumpkin puree is best here, as it’s smooth and ready to use. If you have fresh pumpkin, roast and puree it, but make sure to remove excess moisture to keep the cookies from becoming too wet.
Flour: All-purpose flour works well, but for a healthier twist, you can use whole wheat flour. It might alter the texture a bit, making it a bit denser, but it adds a nice nutty flavor!
Maple Syrup: Pure maple syrup gives the frosting that delicious, earthy sweetness. If you need a substitute, honey or agave syrup can work, but they’ll change the flavor slightly.
What’s the Best Way to Achieve a Soft, Fluffy Cookie?
Getting that perfect fluffy texture for your cookies is essential! Here are some tips to help you out:
- Make sure your butter is softened, not melted. This helps incorporate air into the dough while creaming.
- Don’t overmix the dough after adding the flour. Just mix until combined to avoid tougher cookies.
- Use a rounded tablespoon for consistent cookie sizes; this ensures even baking.
- Allow the cookies to cool slightly on the baking sheet first. This helps them set up a bit before transferring them, keeping them soft.
Maple Cream Cheese Frosted Pumpkin Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Maple Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 to 2 cups powdered sugar, sifted
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Candied pecan halves or chopped pecans
- Pumpkin seeds (pepitas)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 10 to 12 minutes to bake. Allow an additional 10 minutes for the cookies to cool before frosting them. In total, plan for about 45 minutes to 1 hour from start to finish!
Step-by-Step Instructions:
1. Prepare the Pumpkin Cookies:
Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone mats to prevent sticking. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This will take about 2-3 minutes of mixing.
Next, beat in the pumpkin puree, egg, and vanilla extract until everything is fully combined. This might be a little gooey, but that’s okay! In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the lovely spices—cinnamon, ginger, nutmeg, and cloves. Gradually add these dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep your cookies fluffy!
Now, scoop out rounded tablespoons of dough and place them onto the prepared baking sheets, making sure to leave about 2 inches between each one. Bake them for 10 to 12 minutes or until the edges are lightly golden. A toothpick inserted into the center should come out clean. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
2. Make the Maple Cream Cheese Frosting:
While the cookies cool, let’s whip up that dreamy frosting! In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. This will take about 2 minutes. Gradually add the sifted powdered sugar, about half a cup at a time, and beat well after each addition. Next, mix in the maple syrup and vanilla extract until everything is fluffy and well-blended. If your frosting seems too thin, just add a little more powdered sugar. If it feels too thick, add a splash of milk or cream to reach your desired consistency.
3. Assemble the Cookies:
Once the cookies are completely cool, it’s time to frost them! Use a knife or a piping bag fitted with a star tip to generously spread the maple cream cheese frosting on each cookie. To finish things off, you can sprinkle a few candied pecan halves or pumpkin seeds on top for a fun festive touch!
4. Serve and Store:
These cookies are best served right after frosting but can be stored in an airtight container in the refrigerator for up to 4 days. Before serving refrigerated cookies, let them sit out for a little while to come to room temperature for the perfect bite!
Enjoy your moist, spiced pumpkin cookies smothered in luscious maple cream cheese frosting! They’re sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast the pumpkin until soft, then puree it in a blender or food processor. Just make sure to drain any excess moisture to prevent soggy cookies.
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 replacement for best results!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them; just be sure to layer them with parchment paper and seal them in a freezer bag!
Can I Make the Frosting in Advance?
Yes! You can make the frosting a day ahead and store it in an airtight container in the fridge. Just give it a quick stir and let it come to room temperature before using it to frost your cookies.
