These soft pumpkin cookies with a dreamy salted maple icing are the perfect fall cookie to whip up this weekend. You’ll love these maple pumpkin cookies for all your pumpkin baking needs.
Soft Maple Pumpkin Cookies
Get in, loser, we’re making pumpkin cookies. No, but really, everyone needs to make these super soft maple pumpkin cookies with the most amazing maple icing. They’re perfectly spiced with a hint of maple flavor and the most amazing fudgy texture. I know that I test recipes for living (and stand by every single one, I might add), but every once in a while we dream up a recipe that tastes *so good* it would be cruel not to share it. It reminds me exactly why I love what I do. This month, these soft pumpkin cookies are that recipe. I have made these over 10 times in the last week. No joke. So, prepare yourselves for a seriously addicting cookie.
Why are these frosted pumpkin cookies SO darn good?
If I had to pick a favorite recipe for pumpkin season, these frosted maple pumpkin cookies would be it! In fact, they’re pretty much my favorite cookie (aside from brownie cookies, duh). So we rounded up a few key characteristics that make these pumpkin cookies the absolute best.
Super soft: If you’re like me, when you think of pumpkin cookies, you think of a cakey, almost muffin like cookie. BUT, we set out this year to a super soft and chewy pumpkin cookie…and, my friends, we succeeded. The texture of these scrumptious pumpkin cookie’s is chewy on the edge, gooey int he middle just like your fav chewy chocolate chip cookies. You’re going to love them.
Salty-sweet: Maple can be an overwhelming flavor, particularly in it’s sweetness. We used a very small amount of maple extract in our cookies and pure maple syrup in the glaze for subtle maple flavor that does not taste artificial in the slightest. Plus, we balanced the sweet maple flavor with the perfect amount of salt.
Incredibly easy to make: I LOVE these cookies because they are made in one single bowl and require zero dough chilling time. Which means you can have cookies go from on your mind to in your belly in under a half hour. Score!
What do you need to make soft frosted pumpkin cookies with maple icing?
Pumpkin Puree: We recommend using a firmer pumpkin puree for this pumpkin cookies recipe as watery pumpkin can lead to a cakier cookie. We love the Libby’s, One-Pie Pumpkin, and Nature’s Promise. Whatever brand of pumpkin you get, just double check it’s 100% pure pumpkin puree and not pumpkin pie mix!
Butter: You’ll need 1 stick (1/2 cup) of melted unsalted butter for this pumpkin cookie recipe. We recommend using unsalted, but you can always use salted and go down on the salt in the recipe to taste! Melted butter will keep these cookies super soft!
Egg yolk: Pumpkin puree will provide additional structure to the cookies. Because of this, a whole egg leads to a cakey pumpkin cookie. To get a soft chewy one you’ll use just 1 egg yolk. You can save your whites and make macarons or a pavlova to eliminate any food waste!
Brown Sugar: The only kind of sugar you’ll need for these quintessential fall cookies is brown sugar! Brown sugar will deepen the flavor and keep the cookies super moist.
Flour: All purpose flour works great in these cookies as well as a 1:1 gluten free blend if you’re looking to make these gluten free! We love Bob’s Red Mill 🙂
Baking Soda: Baking soda will give the cookies just enough rise to get a little height, while still staying fudgy.
Baking Powder: You’ll also need a little bit of baking powder to get just the right combination of leavener in these cookies!
Ground cinnamon: Groud cinnamon to the perfectly complement to pumpkin and will give your cookies a cozy, spiced flavor. You can feel free to adjust the amount of spice to your taste!
Tips for keeping these maple pumpkin cookies super soft
Under bake them
Under bake them
Under bake them
No, but really that’s the whole trick. The cookies will continue to bake as they cool, so if you take them out of the oven when they are fully baked, by the time they are cool they will be over baked. Therefore, if you take them out when they are still super gooey in the middle they will cool into the most perfect fudgy pumpkin texture. Just trust me, okay? I’m a professional.
In a large mixing bowl combine the melted butter, blotted pumpkin puree and brown sugar. Whisk to combine.
Add the egg yolk, vanilla extract and maple extract and mix well.
Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain.
Cover and place in the fridge while the oven preheats.
Preheat the oven to 350° F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them 2 inches apart onto the prepared cookie sheet. Bake the cookies for 9 to 11 minutes or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake. Allow to cool.
While the cookies cool, make the frosting. In a small bowl combine all ingredients for the frosting. Use a whisk to mix together until completely smooth and glossy.
Once the cookies have cooled completely, frost with the frosting and top with chopped nuts if desired. Enjoy!
Keywords: fall cookies, maple pumpkin cookies, pumpkin cookies, frosted pumpkin cookies
I have also had success making these cookies vegan with a flax egg in place of the egg yolk!
Leave a comment and rate this recipe!
LOVE these! So chewy and soft with autumnal vibe, they’re just perfect.
Sooo good! Thank you!
There are discrepancies between notes and actual recipe however. Nutmeg reference in notes. To chill or not to chill dough (notes say no chill)? I think it needs at least 30 minutes in fridge. I left it overnight but then it needs time to soften before baking. Otherwise make dough balls and flatten into circles before baking.
Hi Alison! Where are you seeing nutmeg in the notes for these cookies? We just used cinnamon! Unfortunately the way recipe cards are formatted on the web there is not a spot for chill time, but I hear you that is misleading in the total time of the recipe! If you’re ever unsure about a recipe always feel free to comment for clarity, but you should follow the recipe as stated in the directions and ingredients!
It says no chill time in bullet section. But yes dough needs to chill. Can’t find the nutmeg reference so maybe I was looking at another recipe. Thanks!
Made these and they are delicious. I think I’d actually prefer them without icing as the sweetness can be a bit overwhelming. I did notice that my cookies didn’t stay puffed and flattened too much as they cooled. Any tips?
If I don’t have maple extract could I sub pure maple syrup? Or is the extract a must? (Thank you!)
Yes! The maple flavor won’t be quite as strong, but it will still be tasty!
So these are my favorite pumpkin cookies now but every time I make them, they turn out round, puffy and thicker than the picture shows. How do I make them thin and flat your picture shows?
Hi Sarah! It sounds like you might be over measuring your flour. Make sure you’re really fluffing up your flour and leveling it off to make sure it’s not compacting!