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Pumpkin Cookies with Maple Frosting are hands down my favorite pumpkin treat! They are the perfect soft, sweet and chewy pumpkin cookie topped with a delicious maple frosting. The texture is perfection.
Why You’ll Love This Recipe!
It is pumpkin spice 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 syrup in the frosting. The boiled brown sugar gives the frosting a delicious maple flavor.
Ingredients Needed
- Butter. I use salted butter at room temperature
- Sugar. You will need brown sugar, granulated sugar and powdered sugar.
- Pumpkin puree. This comes in a can and is NOT the same as pumpkin pie filling.
- Egg
- Vanilla extract
- Bread flour. I have also made them with unbleached all purpose flour. You get a more tender cookie with bread flour but both will work.
- Baking soda
- Cinnamon
- Salt
- Pumpkin pie spice
- Milk. Can also use half and half or whipping cream
How to Make Pumpkin Cookies
- Mix or whisk together sugars and butter, then add pumpkin, egg, and vanilla in the bowl of a stand mixer and mix until combined. You can also use a hand electric mixer.
- Add remaining dry ingredients and mix until combined.
- Drop spoonfuls of pumpkin cookie dough onto non-greased baking sheets. I like to use parchment paper. Use a cookie scoop for evenly sized cookies.
- Bake at 350 degrees F oven for 10-12 minutes.
- Transfer cookies to cooling wire rack and allow to cool slightly. Frost before totally cool.
Variations:
Add a cup and a half of chocolate chips to the cookie dough and then you can frost them or leave the frosting off.
How to Make 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 while they are slightly warm so 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!
Frequently Asked Questions
They freeze well. You can find all the details on how to freeze cookies in this post. Because of the frosting I prefer to freeze them in a single layer in an airtight container. If you need to stack them place a layer of wax paper or parchment paper between them.
To make your own pumpkin pie spice combine:
1 1/2 tbsp. cinnamon
1 tsp ground ginger
1 tsp nutmeg
3/4 tsp ground allspice
3/4 tsp ground cloves
Use 1/2 tsp for this recipe and then save the rest for later.
They can be stored in an airtight container on the counter for three to four days. They are best stored in a single layer so the cookies don’t stick together. If you need to stack the cookies, you can put a piece of parchment paper in between the cookie layers. Serve at room temperature or chilled.
Some of my other favorite pumpkin recipes include:
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Pumpkin Cookies with Maple Frosting
Ingredients
Pumpkin Cookies
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup pumpkin puree
- 1 egg
- 2 tsp vanilla
- 2 cups bread flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
Maple Frosting
- 3 Tbsp butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 cups 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
Tips & Notes:
1 1/2 tbsp. cinnamon
1 tsp ground ginger
1 tsp nutmeg
3/4 tsp ground allspice
3/4 tsp ground cloves
Use 1/2 tsp for this recipe and then save the rest for later.
Nutrition Facts:
Originally posted September 1, 2018
A.I. says
Thanks for the recipe! It worked great with unsweetened oat milk, all purpose flour, and a single flax egg, so vegans and anyone who can’t tolerate milk or eggs (like my husband) will also love them. He called the soft, cake-like cookies “a mouthful of warm, fall yum.” Even I and our picky kid agreed!
Daphne Vaughan says
The best ever highly recommended!!! <3
Patti says
Patti (second thought)…
Bread flour? Is all-purpose flour that much different than “bread flour”.
Is it a different texture in the end product? Thank you.
Leigh Anne says
It will effect the texture a little but you can definitely use all purpose.
Patti says
The thickness and appearance of this cookie resembles scone features.
Is this a fair comparison? That would be delicious, too!
Thanks! I’ll give them a try!
Leigh Anne says
No they are not scone like in texture, more cake like.