Pumpkin Cookies with Maple Frosting

Pumpkin Cookies with maple Frosting

It is pumpkin season – if you doubted it just look on Pinterest.  So in keeping with the flavor of the season I decided I needed to do a Recipe Redo of my favorite pumpkin cookie.  I welcomed our new neighbors with a plate of these Pumpkin Cookies this week and she declared them the best cookies she had ever had!

For many years I was not a  pumpkin lover but I have seen the error of my ways and 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 my favorite way to eat pumpkin pie – Pumpkin Pie Milkshakes!

And who could forget Pumpkin Pie Ice Cream.

Today’s pumpkin recipe is for Pumpkin Cookies with Maple Frosting.

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!!  Even though the name of the cookie is Pumpkin Cookie with Maple Frosting there is actually no maple in the frosting but the brown sugar gives it the flavor of maple.

Pumpkin Cookies with Maple Frosting

These cookies are moist and delicious and the frosting makes them even better.  I put chocolate chips in half the batch but I think I actually preferred them without the chips.  Try it both ways and see what you think!

Pumpkin Cookies with maple Frosting

Frost the cookies when they are slightly warm.

Pumpkin Cookies with maple Frosting

I shared these cookies with two different people and my book club.  I know it’s a keeper when I get repeated requests for the recipe.

Pumpkin Cookies with maple Frosting

What’s your favorite way to eat pumpkin?


Pumpkin Cookies with Maple Frosting
Serves: 3 dozen
  • 1 C butter
  • ½ C brown sugar
  • ½ 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
  • ½ tsp salt
  • 3Tbsp butter
  • ½ C brown sugar
  • ¼ C milk
  • 2 C powdered sugar
  1. Cream sugars and butter
  2. Add pumpkin, egg and vanilla
  3. Add remaining ingredients
  4. Drop spoonfuls onto non-greased cookie sheet
  5. Bake at 350 degrees for 10-12 minutes.
  1. Boil 3 Tbsp butter and ½ C brown sugar until mostly smooth (Approx. 2 to 3 minutes)
  2. Cool and add ¼ C milk and 2 C powdered sugar or until desired consistency and whip with hand mixer until smooth
  3. Spread onto cookies

Recipe from The Good Apple.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    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.

  2. says

    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.

  3. Tamara says

    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.

  4. says

    This has been my favorite pumpkin recipe to date:
    Pumpkin Chocolate Chip Cupcakes –

    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.

  5. Amy says

    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??? :)

    • says

      Deloris – were you getting it your email or through your RSS feed. If you were reading it through Google Reader that went away in July. If you were getting it as an email update try subscribing again. I haven’t changed anything. How long as it been since you got an update?

  6. Kim says

    My 8 year old daughter made these yesterday for her Grandma’s 60th birthday dinner – they were a HUGE hit!! Even those that said they didn’t like pumpkin, loved these cookies! They are extremely moist and fluffy cookies. Thanks so much for sharing the recipe! Love your blog!


  7. Laurie says

    For some reason, I’ve made these twice, each time coming out more like a biscuit than a cookie. They fall apart when picked up (most of the time), especially to frost them. Do you know why? Also, the second time, I was too generous at the boiling and ended up making caramel candy bits to add into the powdered sugar, so beware! Don’t boil too long, and definitely heed the instructions to COOL before adding into the milk and powdered sugar!

    • says

      Laurie, Not sure what is going on. How are you measuring your flour? I scoop and then level with a knife for the most accurate measuring. If they are biscuit like I am wondering if they have too much flour in them. It is important to let it cool before adding into the milk and sugar!


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