Soft Pumpkin Cookies with Maple Frosting.

October 6, 2018

A pillow of pumpkin cookie with light, whipped frosting

For some reason, these cookies remind me of pillows.

To be honest, although these cookies may look super sweet, the pumpkin really offsets the sweetness of the frosting.

Last year, I made these Brown Sugar Pumpkin Pie Snickerdoodles that have truly become my (and my sister’s!) favorite fall cookie. These Soft Pumpkin Cookies with Maple Frosting have the same pumpkin base; they’re more cakey than chewy so if you like cakey cookies, you’ve come to the right place today.

I’m currently writing this post as a break from schoolwork and coding and really wish I had a large plate of these cookies next to me. Weekend plans? Bake these cookies.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Soft Pumpkin Cookies with Maple Frosting.

Cinnamon Sugar Sprinkle

  • 1/2 demerara sugar
  • 2 teaspoons ground cinnamon

Soft Pumpkin Cookies

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup canola or melted coconut oil
  • 1 cup light, packed brown sugar
  • 1/2 cup pumpkin purée
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Maple Frosting

  • 8 tablespoons unsalted butter, softened
  • 4 cups connfectioner’s sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 3 tablespoons milk
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine sugar and cinnamon to make cinnamon sugar sprinkle. Set aside.
  3. To make cookies, in a large bowl, whisk together butter, oil, brown sugar, pumpkin, egg, and vanilla extract until well combined. Mix in flour, baking soda, salt, cinnamon, and nutmeg. Roll about 2 tablespoons of dough per cookie. Place on cookie sheet, and bake for 7-8 minutes or until cookies have puffed up and are soft to the touch. Allow to cool completely while you make the frosting.
  4. To make the maple frosting, beat butter on high until fluffy. Beat in confectioner’s sugar and cinnamon. Whisk in maple syrup. Gradually add in each tablespoon of milk until frosting is looser and not too stiff (it should be a soft, spreadable consistency, but not too milky).
  5. Frost each cookie generously, and sprinkle with cinnamon sugar. EAT!

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