Pumpkin Cookies With Maple Frosting Recipe

I perfected Pumpkin Cookies with maple frosting that hinge on a single pantry ingredient most people overlook.

I never thought a cookie could make me stop mid-bite, but these Pumpkin Cookies With Maple Frosting do just that. I love how a generous scoop of canned pumpkin puree gives them a dense, almost chewy heart, and a little ground cinnamon sneaks in a sharp lift that keeps things interesting.

The Maple Frosting is unapologetically sweet and sticky, it clings to fingertips and somehow makes every bite feel like a discovery. I warn you though, once you try one you’ll be scanning the plate for the last piece, wondering why other cookies ever mattered.

Ingredients

• Pumpkin puree: Rich in vitamin A and fiber, low fat, adds moisture and gentle sweetness
• Light brown sugar: Adds caramelized sweetness and moisture, mostly carbs, not much nutrition
• Unsalted butter: Provides tender texture, mostly saturated fat, adds richness and mouthfeel
• Cream cheese (for frosting): Gives tangy creaminess, adds fat and a little protein, balances sweetness
• Pure maple syrup: Natural sweetener with minerals, adds maple flavor, mostly simple sugars
• Pecans or walnuts: Optional crunch, good polyunsaturated fats and some protein, adds toasty flavor
• All purpose flour: Main structure, mostly carbohydrates, little fiber or protein unless whole wheat
• Egg: Adds protein and moisture, helps bind, contributes richness and slight lift

Ingredient Quantities

• 2 1/4 cups all-purpose flour (cookies)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup chopped pecans or walnuts, optional
• 4 ounces cream cheese, softened (about 1/2 cup) for maple frosting
• 4 tablespoons unsalted butter, softened for frosting
• 1 1/2 to 2 cups confectioners sugar, sifted
• 3 tablespoons pure maple syrup, plus more to taste
• 1/2 teaspoon vanilla extract for frosting
• Pinch of salt (frosting)
• Flaky sea salt for sprinkling, optional

How to Make this

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper and set aside. In a bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves and 1/2 teaspoon fine salt.

2. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.

3. Stir in 1 cup canned pumpkin puree (not pie filling) until the batter is smooth. If it looks too loose or watery, pop it in the fridge for 20 to 30 minutes so it firms up a bit before adding the flour.

4. Fold the dry ingredients into the wet mixture just until combined, don’t overmix. Fold in 1/2 cup chopped pecans or walnuts if using. Scrape the bowl so everything is evenly mixed.

5. Scoop rounded tablespoonfuls or use a small cookie scoop onto the prepared sheets, spacing cookies about 2 inches apart. Gently flatten each cookie a bit with the back of a spoon because these won’t spread a lot.

6. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and tops spring back slightly. Don’t overbake or they’ll dry out. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely before frosting.

7. For the maple frosting, beat together 4 ounces softened cream cheese and 4 tablespoons softened unsalted butter until smooth. Gradually add 1 1/2 cups sifted confectioners sugar and 3 tablespoons pure maple syrup, then stir in 1/2 teaspoon vanilla extract and a pinch of salt. Taste and add a bit more maple or up to 2 cups sifted sugar to reach your desired sweetness and thickness.

8. Once cookies are completely cool, spread or pipe the maple frosting on. If frosting is too soft, chill it briefly or pop frosted cookies into the fridge for 15 to 20 minutes to set.

9. Finish with an optional sprinkle of flaky sea salt and extra chopped nuts. Store finished cookies in an airtight container in the fridge because of the cream cheese frosting, and bring to room temp a bit before serving so they’re soft and maple-y.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two rimmed baking sheets
3. Parchment paper
4. Mixing bowls — one large for wet, one medium for dry
5. Electric hand mixer or stand mixer (or a whisk if you wanna work harder)
6. Measuring cups and measuring spoons
7. Whisk for the dry mix
8. Rubber spatula and wooden spoon to fold and scrape
9. Cookie scoop or tablespoon plus a spoon to flatten cookies
10. Wire cooling rack

FAQ

Pumpkin Cookies With Maple Frosting Recipe Substitutions and Variations

• All-purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie (you may need 1 Tbsp extra liquid if dough seems dry); or use a 1:1 gluten-free flour blend with 1/4 tsp xanthan gum to keep texture, same volume.
• Unsalted butter (cookies): use solid coconut oil 1:1 for a dairy-free option, expect a faint coconut flavor and a slightly different spread; or use vegetable shortening 1:1 for a taller, cakier cookie.
• Granulated sugar: replace with coconut sugar 1:1 for a deeper caramel note and less refined sugar; or swap the granulated sugar for an extra 1/2 cup packed brown sugar 1:1 for a chewier, moister cookie.
• Cream cheese (frosting): use mascarpone 1:1 for richer, silkier frosting; or use a dairy-free vegan cream cheese 1:1 if you need non-dairy; for a lighter option, strain plain Greek yogurt and use about 1/2 cup, but chill the frosting so it holds up.

Pro Tips

1) Watch the moisture. If the batter seems too loose, scoop the pumpkin into a fine mesh strainer and press with a spoon to remove a bit of excess water before adding it. Too much liquid will make the cookies spread weird or get gummy, so better to be cautious.

2) Get your fats right. Butter and cream cheese should be soft but not greasy or melted; press them with your finger, they should give a little. If theyre too warm the frosting will be runny and the cookies can flatten, so chill briefly if needed to firm things up.

3) Boost the texture and flavor. Toast the nuts lightly in a dry pan until fragrant, then cool and chop — it makes a big difference. Also, sprinkle a tiny pinch of flaky sea salt on each frosted cookie, it wakes up the maple and spices.

4) Frosting consistency hacks. Add maple syrup a teaspoon at a time and taste as you go, then adjust powdered sugar to reach spreadable or pipeable thickness. If it gets too soft chill it for 10 to 20 minutes, but if it gets too stiff fold in a teaspoon of milk or more maple.