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A few weeks ago I shared with you that I was not a pumpkin lover but that I had decided I needed to embrace pumpkin!
I think I have succeeded!
First there were the yummy Pumpkin Bars.
Then there was the creamy and delicious Pumpkin Cheesecake
And on Wednesday there were the amazing Pumpkin Pie Milkshakes!
I have one more pumpkin recipe to share with you and I think you are going to like it as much as the other yummy pumpkin recipes.
Today’s pumpkin recipe is for Pumpkin Cookies with Maple Frosting. Just like with the pumpkin bars, I think the best part of this cookie may just be the frosting! Yum!!
These cookies are moist and delicious and the frosting makes them even better. I put chocolate chips in half the batch which my chocolate loving father adored but I think I actually preferred them without the chips. Try it both ways and see what you think!
I shared these cookies with two different people and they both called and asked for the recipe – it’s a keeper!
This recipe comes from Melissa, an amazing baker of some pretty amazing cakes and other things, over at The Good Apple.
What’s your favorite way to eat pumpkin?
One Year Ago: Dinner Time – Sesame Chicken
Pumpkin Cookies with Maple Frosting
1 C butter
1/2 C brown sugar
1/2 C white sugar
1 C canned pumpkin
1 egg
1 tsp vanilla
2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Cream sugar and butter. Add pumpkin, egg and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Frosting:
Boil 3 Tbsp butter and 1/2 C brown sugar until mostly smooth (Approx. 2 to 3 minutes) Cool and add 1/4 C milk and 2 C powdered sugar or until desired consistency and whip with hand mixer until smooth. Spread onto cookies.
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Those look yummy! Though I’m curious why the frosting is called Maple frosting if there’s no actual maple in it? Maybe because of the color.
Heidi – good question. I have no idea why I called it Maple Frosting. I just looked back at the blog where I got the recipe and she just called it frosting!! Maybe I did it because the frosting is maple colored!! LOL! It really should be called brown sugar frosting.
These sound fabulous. I will for sure try these. My favorite this year has been chocolate chip pumpkin bread.
However, a litle maple flavoring might not be a bad addition to that frosting. Sounds really good with pumpkin, in face. I think I’ll try it. Thanks for the recipe. I’m wondering…have any of you cooks ever substituted self-rising flour for the flour + baking powder/soda etc. What are the equivilencies? I’ve used the self-rising flour for another recipe…and my it is much quicker and easier – I’m having some mobility issues, use a walker, etc. and getting single ingredient is much easier.
I love anything pumpkin. For thanksgiving I made a recipe from Kraft Foods. It is called Luscious 4 Layer Pumpkin Cake with caramel topping. It was so good, very impressive looking and really moist. I substituted real whipped cream for the Cool Whip. Here is a link to a photo and recipe. PS-It was good leftover for breakfast too.
http://www.kraftfoods.com/kf/recipes/luscious-four-layer-pumpkin-cake-65930.aspx
Joan Callaway »
I”ve never substituted self-rising – let me know how it works!
April – Chocolate and pumpkin is a great combination! Enjoy!
These look delicious, Leigh Anne – and I’m not sick of pumpkin yet so I’ll have to try these!
Oh dear those look heavenly. They seem easy to make also… thanks for posting the recipe.
Thanks for this amazing recipe. I was hoping to get the cookies made when the 7 grand children were here. . . .but it will have to wait til next time. Thanks for expanding our horizons with the amazing PUMPKIN.
This has been my favorite pumpkin recipe to date:
Pumpkin Chocolate Chip Cupcakes –
http://nograinnopain.blogspot.com/2008/10/pumpkin-chocolate-chip-cupcakes.html
I made them for a coworker’s birthday, and they were so good, I ate several the night before, and gave myself a tummyache. Everyone at the office requested I make them again for the next birthday
They couldn’t even tell that there was no gluten or dairy either!
I am currently trying to master a pumpkin steamer (like starbucks)…have had a couple good attempts, but not quite there yet.
Ok Leigh Anne,
I seem to be making alot of your recipes lately and haven’t found a bad one yet! Thank you!
I made these last night and they were delicious. My only comment is that I undercooked the first batch and they fell apart (but still tasted great.) I frosted those then stacked another cookie on top. I think for my oven, I need to cook them until they’re golden brown around the edges.
Also to add to Heidi’s comment above, I also thought it was strange that there wasn’t any maple in them but after making the frosting, it tasted kind of like maple! Maybe it was the power of suggestion???
Made and was yummy. I add pumpkin pie spice to frosting. My grandkids love these.
Does anyone have freezing recommendations for this recipe?
These cookies freeze great – just put them in an airtight container. You can also wrap them individually and then put in a freezer bag.
Hi! I was wondering how many cookies this makes?
About 2 dozen – depending on how big you make them.
1 15 oz can?
The recipe calls for 1 CUP of canned pumpkin