These dense, soft pumpkin cookies with maple frosting are truly delightful because they encompass the fall flavors into one tasty cookie! They’re moist with a smooth and creamy maple buttercream frosting topped with crunchy toasted pecans! They’re made with simple ingredients and are perfect for holiday entertaining and cookie trays.
I make an absolutely delicious chocolate chip pumpkin bread that is currently trending on Pinterest. I make it with pumpkin puree too so, keep that in mind to make with your leftover canned pumpkin.
When the weather turns crisp and the leaves start to change, it’s that time of year to embrace the cooler temperatures, falling leaves and fall flavors, especially pumpkin desserts! And what could be more inviting than the warm, cozy taste of pumpkin? They’re the perfect fall treat.
These soft pumpkin cookies topped with creamy maple frosting are the ultimate autumn treat. Perfect for holiday gatherings, these cookies are brimming with seasonal goodness, combining the earthy spice of pumpkin with the sweetness of pure maple.
Pumpkin is synonymous with fall baking, bringing warmth and depth to both savory and sweet dishes. When paired with spices like cinnamon, nutmeg, and cloves, it transforms into the ultimate cozy flavor make up.
Maple frosting, with its caramel-like richness, elevates these cookies from plain buttercream frosting. Together, pumpkin and maple create a treat that’s as comforting as a warm blanket on a chilly day.
These delicious cookies are great for a cookie swap. Your friends will thank you for giving them a delightful fall treat to eat with their coffee.
They’re the perfect pumpkin cookies for Halloween parties and Thanksgiving desserts.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Pumpkin Cookies with Maple Frosting
As I’ve mentioned above, these pumpkin maple cookies are made with simple ingredients you can easily find at your local grocery store.
How to Measure Flour Properly
Be sure to measure the flour properly. The consistency of the cookie will change if you put too much or too little flour in this recipe. Other than weighing your flour, using the fill and scoop method works best.
What that means is to overfill the measuring cup and then using a knife, swoop off the remaining flour so that the measuring cup is perfectly filled and not overfilled. This is always how you should measure flour, unless weighing it which most recipes give you measuring cup units.
Ingredients
*The full, printable recipe is at the bottom of this post in the recipe card.
- large egg yolk
- large egg
- all purpose flour
- baking soda
- baking powder
- pumpkin pie spice or Pumpkin Pie Spice Substitute
- white sugar
- light brown sugar
- salted butter
- vanilla extract
- pure pumpkin purée (plain and unseasoned)
Use my homemade pumpkin pie spice.
Maple Frosting Ingredients
*The full, printable recipe is at the bottom of this post in the recipe card.
- powdered sugar
- softened butter (it should be very soft to the touch, but not melted)
- pure maple syrup
- ground cinnamon (optional or use pumpkin spice)
You can make this maple frosting into a sweet maple glaze by simply omitting the butter and adding some milk or half and half. Start with a tablespoon and add a teaspoon more milk as needed to get the desired consistency you’d like.
How to Toast Pecans
There are two ways to toast or roast pecans. You can use the oven method or the stove top method. The stove top method is the quickest. You can toast them whole or chopped.
Either way, watch them and be careful not to burn them because it happens quickly. They are too costly to burn so, keep a watchful eye on them.
Oven Method
First, preheat oven to 350°F (175°C).
Then, spread them on a baking sheet in a single layer.
Next, place the baking sheet in the preheated oven and roast for 7–10 minutes. Stir halfway through to ensure even roasting. As I’ve mentioned above, keep a close eye on them, as nuts can burn quickly.
The pecans are ready when they are golden and fragrant. They may continue to cook a little after removing them from the oven, so if they seem almost done, it’s safe to pull them out.
Let the pecans cool on before chopping.
Stove Top Method
Add whole or chopped pecans to a small frying pan, on med heat with no oil or butter. Allow the pecans to toast (about 30-60 seconds depending how hot is the pan) but, watch them carefully.
As they start to brown, stir them and remove them quickly so they don’t burn. Burning can happen quickly so, don’t leave the stove. You can also toast them in the oven but, it takes longer.
Optional
Prepare the Pecans first with oil or butter and spices.
If using oil or butter, toss the pecans with the oil or butter in a bowl. This helps with even roasting and gives them a richer flavor.
Add a sprinkle of salt or other spices, like cinnamon or nutmeg, if you want extra flavor.
Instructions Summary
*The full, printable recipe is at the bottom of this post in the recipe card.
Of course, some of the steps below can be done at different times to make the recipe go faster. I like to make the frosting and toast the pecans while the cookies are baking.
I always keep in mind not to dirty extra dishes so, if it makes sense for you to use the baking sheets to toast the pecans while the cookies are cooling, that’s a great idea.
- First, preheat oven to 350°F and line baking sheet with parchment paper or reusable silicone matts.
- Next, using a stand mixer with paddle attachment or hand mixer or a large bowl, mix together wet ingredients.
- Then, combine dry ingredients.
- Next, to the mixing bowl, gradually, a 1/2 cup at a time, the dry ingredients to wet ingredients, mixing until just combined. Be sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Then, roll out tablespoons of cookie dough onto the prepared baking sheets and bake cookies for 10-12 minutes or until the cookies are set but still soft.
- Meanwhile, make the maple frosting: mix together the softened butter, powdered sugar and cinnamon until creamy. Be sure to scrape the bottom and sides of the bowl with a rubber spatula. Then, pour in the pure maple syrup and mix until a spreadable consistency.
- Then, toast the pecans using the stovetop or oven method.
- Then, once the cookies are cool, spread a generous dollop of maple frosting on each one or pipe on the frosting using the star tip.
- Last, sprinkle with chopped toasted pecans.
Storage
Place cookies in an airtight container and store in your refrigerator for up to a week. Because the maple frosting has butter in it, it’s best to refrigerate them.
Let them sit at room temperature for about 10-15 minutes before serving, as this softens the frosting and brings back the fresh-baked taste.
Pumpkin cookies freeze well! Freeze them unfrosted for up to a month. Just thaw and add the frosting when you’re ready to serve.
Read about how to freeze and thaw cookies.
Great for Holiday Baking Trays
Pumpkin cookies with maple frosting are the perfect complement to your holiday baking and sure to become one of your favorite fall desserts. Their golden color and frosted tops add a pop of festivity to any dessert spread.
Plus, these pumpkin maple cookies are easy to make in large batches, so you can bake once and enjoy throughout the season. Wrap them up with some other seasonal treats, like butter cookies with sprinkles, white chocolate cranberry shortbread cookies, or even classic chewy molasses cookies, and you’ll have a holiday tray that’s sure to impress.
Whether you’re sharing with friends or family, setting them out for a holiday get-together, or treating yourself on a quiet afternoon with hot coffee, these pumpkin cookies with maple frosting are sure to become a seasonal favorite.
They capture the flavors of fall and the sweetness of maple in each bite—a delightful addition to your holiday baking!
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I took this recipe to Weekend Potluck.
Pumpkin Cookies with Maple Buttercream Frosting
Equipment
- parchment paper or silicone matts
- 2 cooling racks
- 2 baking sheets
Ingredients
Pumpkin Cookie Dough
- 3/4 cup salted butter (or 1 1/2 sticks)
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/2 cup plain pumpkin puree, drained well of moisture (dry between several paper towels and should dry down to about 1/4 cup)
- 1 3/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice (dry seasoning)
Maple Frosting
- 6 tbsp salted butter
- 1/3 cup pure maple syrup
- 1 1/2 cups powdered sugar
- 1/4 tsp ground cinnamon or pumpkin pie spice (optional)
- 1/4 cup chopped roasted pecans for topping cookies (optional)
Instructions
- First, preheat oven to 350°F (175°C) and line baking sheet with parchment paper or reusable silicone matts.
- Next, remove the excess moisture from the pumpkin puree: First, using paper towels, pat the pumpkin puree to remove the first drops of liquid. Then, place the puree in between several layers of paper towels and pat down until it becomes about 1/4 cup of pumpkin puree, down from 1/2 cup (with moisture from can.)
- Next, using a stand mixer with paddle attachment or hand mixer or a large bowl, mix together wet ingredients: pumpkin puree (1/4 cup after moisture is removed), sugars: 1/2 cup each white sugar and light brown sugar, butter (3/4 cup), 1 egg, 1 egg yolk, and vanilla extract (1 tsp) until smooth.
- Then, combine dry ingredients. In a separate bowl, combine all purpose flour (1 3/4 cups), 1/2 tsp each: baking powder and baking soda, salt (1/2 tsp) and 1 tbsp of pumpkin spice (dry seasoning.)
- Next, to the mixing bowl, gradually, a 1/2 cup at a time, the dry ingredients to wet ingredients, mixing until just combined. Be sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Then, roll out tablespoons of cookie dough onto the prepared baking sheets and bake cookies for 10-12 minutes or until the cookies are set but still soft.
Make Maple Frosting
- Meanwhile, in a large mixing bowl, add softened butter (6 tbsp) and powdered sugar (1 1/2 cups) and mix until smooth.
- Add pure maple syrup (3 tbsp) and mix.
- Then, add the ground cinnamon (1/8 tsp.)
Toast Pecans
- While cookies are cooling, toast the pecans. Add chopped pecans to a small frying pan or use oven method, on med heat with no oil or butter. Allow the pecans to toast (about 30-60 seconds depending how hot is the pan) but, watch them carefully. Let cool.
- Next, when the cookies are cool enough to remove from the baking sheet, transfer cookies to cool on a wire rack.
- Next, mix together the softened butter, powdered sugar and cinnamon until creamy. Be sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Then, pour in the pure maple syrup and mix until a spreadable consistency.
- Then, once the cookies are cool, spread a generous dollop of maple frosting on each one or pipe on the frosting using a pastry bag and the star tip.
- Last, sprinkle with chopped toasted pecans. Store cookies in the refrigerator for several days.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
This recipe was adapted from In Bloom Bakery: Chewy Pumpkin Cookies, however my recipe above renders soft and not chewy cookies.
Categories:
American Desserts, American Recipes, Christmas, cookies, Desserts, Fall, Holidays/Seasonal, Thanksgiving Desserts,
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