Pumpkin Cookies With Maple Frosting Recipe

I make these pumpkin cookies so soft and tender that the maple frosting barely has time to set before they start disappearing. The secret is one simple ingredient that gives every bite bakery-style richness.

I’m obsessed with these pumpkin cookies because they land somewhere between cake-soft and cookie-satisfying, which is exactly my weakness. The canned pumpkin puree keeps them plush without turning them heavy, and that swipe of pure maple syrup frosting?

Ridiculous in the best way. I love the contrast: mellow pumpkin, sweet maple, a little spice, soft edges, thick frosting.

And yes, I will absolutely eat one straight from the fridge like a gremlin. Maybe two.

They’re the kind of cookie I keep thinking about after the plate is gone, which is rude, honestly, but also why I adore them so much.

Ingredients

• Flour gives the cookies their soft, cakey body without getting too heavy.
• Baking powder and soda help them puff up like little pumpkin pillows.
• Salt keeps all that sweetness from tasting flat or too sugary.
• Cinnamon, ginger, nutmeg, and cloves bring the cozy fall-cookie vibe.
• Butter adds richness, tenderness, and that homemade bakery smell.
• Granulated sugar sweetens things up and helps the edges set nicely.
• Brown sugar adds moisture, warmth, and a tiny caramel note.
• Egg holds everything together so the cookies don’t crumble apart.
• Pumpkin puree makes them soft, moist, and honestly pretty comforting.
• Vanilla rounds out the spices so nothing tastes too sharp.
• Cream cheese makes the frosting tangy, creamy, and not boringly sweet.
• Maple syrup gives it that sweet, woodsy flavor you’ll actually notice.
• Powdered sugar thickens the frosting and keeps it smooth, not gritty.
• Plus, a pinch of salt makes the frosting taste way more balanced.

Ingredient Quantities

• For the cookies:
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 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
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup canned pumpkin puree, not pumpkin pie filling
  • 1 teaspoon vanilla extract
• For the maple frosting:
  • 4 ounces cream cheese, softened (about 1/2 cup)
  • 2 tablespoons unsalted butter, softened
  • 1 to 1 1/2 cups powdered sugar, sifted as needed
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

How to Make this

1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves; set aside.

3. In a large bowl cream 1/2 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.

4. Beat in 1 large egg until combined, then mix in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth.

5. Gradually add the dry ingredients to the wet mixture and stir just until combined, taking care not to overmix.

6. Using a cookie scoop or tablespoon, drop rounded portions of dough about 2 inches apart onto prepared baking sheets; flatten slightly if you prefer thinner cookies.

7. Bake for 10 to 12 minutes or until edges are set and centers are just firm; allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. While cookies cool prepare the maple frosting by beating 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth.

9. Add 1 to 1 1/2 cups sifted powdered sugar as needed to reach spreading consistency, then beat in 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth and creamy.

10. Once cookies are completely cool, spread or pipe the maple frosting onto each cookie and serve. Store any leftovers refrigerated.

Equipment Needed

1. Oven and baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric mixer or sturdy hand mixer
6. Cookie scoop or tablespoon
7. Cooling rack (wire)
8. Sifter or fine mesh sieve for powdered sugar
9. Offset spatula or knife for spreading frosting
10. Piping bag or small spoon for decorating

FAQ

Pumpkin Cookies With Maple Frosting Recipe Substitutions and Variations

• All purpose flour
  • 1-to-1 gluten free baking blend, measure cup for cup
  • Whole wheat pastry flour, use up to 25 percent of total flour for lighter texture
• Unsalted butter (cookies)
  • Vegetable shortening, use equal amount for softer, less spread
  • Neutral oil like canola, use 3/4 cup oil for 1 cup butter and reduce pumpkin by 1 to 2 tablespoons
• Packed brown sugar
  • White granulated sugar plus 1 tablespoon molasses per 1/2 cup brown sugar
  • Light coconut sugar, use cup for cup, flavor will be slightly different
• Cream cheese (maple frosting)
  • Mascarpone, use equal amount for milder, richer frosting
  • Full fat Greek yogurt, strain well and use slightly less to avoid runny frosting

Pro Tips

– Use a slightly drier pumpkin if your dough feels too loose. Spoon the puree into a fine mesh strainer or cheesecloth and let it sit for 10 to 15 minutes to remove excess water, or cook it down briefly on the stove. Less moisture keeps the cookies from spreading and helps them hold shape.

– Chill the dough for 20 to 30 minutes before baking. Cold dough bakes into thicker, chewier cookies and makes portioning easier. If you want thinner cookies, skip chilling and flatten the balls slightly before they go in the oven.

– Keep all dairy at true room temperature. Softened butter, cream cheese and room temperature egg incorporate more smoothly, giving you an even texture in both cookie and frosting. If the frosting seems too soft, pop it in the fridge for 10 minutes before piping or spreading.

– Taste and adjust the frosting sugar and maple levels. Start with 1 cup powdered sugar, then add more a little at a time until you reach the texture you like. If the frosting is too sweet, a tiny squeeze of lemon or a touch more salt brightens the flavor without changing the maple character. Store finished cookies in an airtight container in the fridge with parchment between layers and bring to room temperature for 15 to 20 minutes before serving for best texture.