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Pumpkin Cookies with Maple Frosting are hands down my favorite pumpkin treat! And once you try this pumpkin cookie recipe, I am sure you will feel the same way!
It is pumpkin season. And if you doubted it just look on Pinterest! So in keeping with the flavor of the season I decided I needed to share my absolute favorite pumpkin cookies with you. Everyone that ever tries them declares them the best cookies they have ever had! I am not sure if it is the soft yet chewy pumpkin cookie or the maple frosting that pushes them over the top, but the combination in unbeatable.
Even though I call it maple frosting, the truth is there is no real maple. But the boiled brown sugar gives the frosting a delicious maple flavor.
These cookies are moist and delicious and the frosting makes them even better. I also like to add a cup of chocolate chips to the cookies and then you can frost them or leave the frosting off. You can find my Pumpkin Chocolate Chip Cookie version here.
You will want to frost the cookies when they are slightly warm so that the frosting melts and becomes like a maple glaze.
Give these pumpkin cookies a try and see if they don’t become your new favorite!
Some of my other favorite pumpkin recipes include:
Pumpkin Cookies with Maple Frosting
Ingredients
Pumpkin Cookies
- 1/2 C butter melted
- 1/2 C brown sugar
- 1/2 C white sugar
- 1/2 C pumpkin puree
- 1 egg
- 2 tsp vanilla
- 2 C bread flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp pumpkin spice
Maple Frosting
- 3 Tbsp butter
- 1/2 C brown sugar
- 1/4 C milk
- 2 C powdered sugar
Instructions
Pumpkin Cookies
- Mix together sugars and butter, then add pumpkin, egg, and vanilla and continue to mix.
- Add remaining dry ingredients and mix until combined.
- Drop spoonfuls of pumpkin cookie batter onto non-greased cookie sheet
- Bake at 350 degrees for 10-12 minutes.
Maple 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
Nutrition Facts:
Meg says
These cookies were delish! My only problem was getting the frosting smooth. The brown sugar granules were still present even after boiling for 3 min. I’ll try again, but the cookie itself was PERFECTION! Thanks for sharing your recipe!
Kristen Fleissner says
Hi Leigh Anne,
These cookies were absolutely delicious!! One question though…how long does the frosting need to dry? I thought they were ready, so I put them in a container with wax paper between them. However, the frosting came off some of the cookies and stuck to the wax paper.
Leigh Anne says
I will let it set up in the refrigerator for a while, that seems to help.
Jennifer Soltis says
I used this recipe and made pumpkin chocolate chip bars with the frosting. Just add 1 bag of semi-sweet chocolate chips. I used a 9X13 pan, sprayed and floured. Baked at 350 for about 30 minutes. After they cooled, added the frosting. Everyone loves them! Thanks
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!
Leigh Anne 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!
Julianne @ Beyond Frosting says
These look just delightful!