Soft Pumpkin Cookies
These super Soft Pumpkin Cookies with maple frosting are one of my favorite fall desserts! These homemade pumpkin cookies are full of sweet pumpkin pie spices and topped with an easy maple frosting that complements these soft-baked pumpkin cookies perfectly, but you could definitely make these pumpkin cookie with cream cheese frosting too!
Melt-In-Your-Mouth Pumpkin Cookies
If there’s one pumpkin dessert (besides pumpkin pie) that I cannot go an entire season without baking, it’s these frosted pumpkin cookies. They’re soft and almost muffin-like with their pillowy texture and creamy frosting on top.
What I love about these soft pumpkin cookies is that they practically melt in your mouth, and you can top these pumpkin cookies with vanilla frosting, cream cheese frosting, or maple frosting (which is the one I used in this recipe).
Don’t sleep on these babies. I’m telling you, if fall was a cookie, it’d be these ones.
Pumpkin Cookie Ingredients:
Here’s the list of ingredients to make these iced pumpkin cookies:
- Unsalted Butter: I am partial to unsalted butter in baking, because I like to control the salt content in my baked goods. Not all salted butters have the same amount salt, which can lead to quality control issues when baking from scratch.
- Brown Sugar and Granulated Sugar
- Egg
- Pumpkin Puree
- Pumpkin Pie Spices: We use a combination of allspice, nutmeg, cloves, and cinnamon.
- Vanilla Extract
- Baking Powder and Baking Soda
- Salt
- All Purpose Flour
- Pure Maple Syrup
- Powdered Sugar
- Milk
How To Make These Easy Pumpkin Cookies With Frosting:
- Step 1: Using a hand mixer or standing mixer, cream unsalted butter until it is light and fluffy. Add in the brown sugar and granulated sugar. Continue to cream the mixture until it is light and fluffy. Add in the egg, and mix until combined. Lastly, add in the pumpkin puree and mix until combined.
- Step 2: Add in all of the spices, the leaving (baking soda and baking powder), and vanilla extract. Mix together.
- Step 3: Add in the flour and mix until incorporated.
- Step 4: Using a cookie scoop, scoop out about 1-1 1/2 Tbsp of cookie dough and space evenly apart on a parchment lined baking sheet. Bake until set. Allow to cool.
- Step 5: For the maple frosting, beat the butter until light and fluffy. Add in the vanilla extract and maple syrup, and beat until combined. Next, add in powdered sugar and milk, and a pinch of salt.
- Step 6: Spread frosting over cooled cookies.
Storage Tips:
- I prefer to keep these pumpkin cookies in an airtight container in the refrigerator. Not only do I enjoy these cookies cold, it is helpful for the frosting, as the pure maple syrup can cause the frosting to stay really soft rather than getting hard.
- If you want to make some ahead of time, you can freeze baked and unfrosted cookies for up to 3 months. Let the cookies come to room temperature before frosting and enjoying.
Pumpkin Pie Spice:
You can substitute pumpkin pie spice instead of using your own blend of spices. I suggest using 1 tsp pumpkin pie spice + 1/4 tsp cinnamon.
If you are loving fall cookies, here are some of my other favorites for the holiday season:
- Marshmallow Caramel Chocolate Chip Cookies
- Butterscotch Chocolate Chip Cookie Bars
- Pumpkin Marshmallow Cookies
- Chewy Sugar Cookies
- Cinnamon Roll Blondies
- Candy Corn White Chocolate Cookies
- No Bake Butterscotch Cookies
Final Quick And Easy Pumpkin Cookies Tips:
- One Bowl Recipe: All ingredients (apart from the frosting) are mixed into one bowl, which makes this such an easy pumpkin cookie recipe.
- Maple Frosting: I know everyone loves a good soft pumpkin cookie with cream cheese frosting. I do too! But. I love maple. I mean, it’s my top tier flavor of fall so obviously I had to incorporate into this recipe. But, as mentioned earlier, use whatever frosting recipe you want to (or don’t–these are fantastic plain or dusted with powdered sugar).
- Refrigerate: Lastly, if you do use a maple frosting or cream cheese frosting, I would suggest keeping these in the fridge. Not only do they taste great cold, it helps keep the frosting ‘set’ and remain fresh.
- Soft Dough: This is a soft cookie dough so don’t be alarmed. It’s supposed to be soft and it definitely requires a cookie scoop.
Soft Pumpkin Cookies
Ingredients
Soft Pumpkin Cookies
- 1/2 cup butter, softened
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all purpose flour
Maple Frosting
- 1/2 cup butter, softened
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- 1 1/2-2 cups powdered sugar
- 2-3 tsp milk
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl, cream butter, brown sugar, and granulated sugar together until well combined.
- Add in the egg, and mix until well combined.
- Add in pumpkin puree, mixing until combined.
- Next, add in allspice, nutmeg, cloves, cinnamon, vanilla extract, baking powder, baking soda, and salt. Mix until everything is combined.
- Add in flour and mix until flour is well incorporated.
- With a small-med sized cookie scoop (about 1 1/2 - 2 Tbsp), scoop dough and place evenly on your prepared cookie sheet.
- Bake for about 12-13 minutes, or until cookies are set. Allow to cool completely before frosting.
- With a standing mixer or hand mixer beat butter until light and fluffy, about 1-2 minutes. Add in maple syrup and vanilla extract. Beat until well combined.
- Add in powdered sugar, 1/2 cup at a time, mixing until well combined (beginning with 1 1/2 cups).
- Add in 2 tsp of milk and beat until combined.
- If frosting feels too runny, add in the remaining 1/2 cup of powdered sugar. If it feels too thick, add in the remaining tsp of milk.
- Spread frosting on cookies.
- Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Updated 2025.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
Wow, these are the best Pumpkin Cookies I have ever made.! I am making another batch to take to work. I threw away my other pumpkin cookie recipes and I’m keeping this one. Also I followed the recipe to a T. I did use a cream cheese frosting because I didn’t have any maple syrup. Thank you for this amazing recipe.
Wow! I have never had a maple frosting and boy have I been missing out. It really completes these cookies. I nearly went with my usual cream cheese frosting but I am so happy I didnt! I even think the to sweet complainers would enjoy this cookie!
Yay, I am so glad you liked them!! I’m a huge fan of maple frosting now too! 🙂
Recipe looks great, can’t wait to try them as my son is pumpkin fanatic!
How do you store these afterwards? I LOVE them but am not a fan of maple, so I left them plain the first time. I sprinkled them in powdered sugar this time and stored them in a big Tupperware container, but now I’m wondering if I should have put them in the fridge overnight.
Hi Courtney! I tried storing these both in the fridge and on the counter (both in a tupperware container). While they both stayed fresh, I preferred the refrigerated version. I think the cookies and the frosting taste great cold!
Just made these cookies. They are amazing! And that maple syrup frosting – Wow! Thank you for sharing the recipe
I followed the recipe exactly as written and the cookies turned out great! Thank you for a straightforward, no-fuss recipe. I will be making these again.
Yo yo these cookies are bangin!
Didn’t follow the recipe exactly and used Pizza Hut frosting but they were still great
Happy trails
I have made the cookies twice, and I cannot seem to get the icing to work for me. The icing turns out broken. It tastes good, but it’s broken. When I mix the maple syrup in; it doesn’t mix smoothly with the butter. Any suggestions?
Hi Missy! You could try maple extract instead of maple syrup. Maple extract is a lot stronger so you’d only need maybe 1/4 -1/2 tsp of extract? 🙂
Will try these with the rest of the pumpkin I have.. Sound great.. about the carving pumpkins however buy one Pumpkin master kit with the little saw like tool.. you can not cut your self on that but it cuts the pumpkin great and so easy
How about maple cream cheese frosting? Hmmmmm! Might give it a go!
Hi! How far in advance do you think I could make these? How long do they stay fresh in the fridge? Thanks!
Hi Andrea! I would probably make these only 1 day in advance. While they will last 3-4 days in the fridge, they do taste the best the fresher they are. 🙂
Is parchment paper really necessary? I never have it on hand and would love to try this recipe today. Thank you.
Hi Darlene! No, it’s not necessary. You can grease the pan instead. 🙂
This recipe is the bomb! The taste is so good, spices are great… Best cookie thank you for sharing😁
Made these for the first time…opted for cream cheese frosting instead of maple…they are GREAT! Will double recipe next time for my cookie monster crowd. Thanks for a great, simple recipe…
Delicious- even without icing! This recipe is a keeper. Thank you!
What is allspice?
Nvm I looked it up. Lol
These are seriously the best cookies ever!! I substituted the flour for Bob Mill’s Gluten Free 1 to 1 Baking Mix, and I just made the frosting a buttercream, and my husband literally ate 5. Also, I live in Florida and for some reason I had to bake these for 17-18 minutes.
My first pumpkin cookies, and what a great recipe! With the frosting, they’re a nice little dessert. I plan to make with granddaughters this weekend.
I made these exact to the recipe except I replace the flour with Pamela’s all purpose gluten free flour cup per cup. They came out perfect. I can’t even get the icing on them to are so good straight out of the oven.
These are amazing i have now made them 7 or 8 times. Easy and tasty!
Can i make them ahead of time and freeze them? Or even make the dough and freeze?
Rita
I know this is an old comment but thought I’d respond anyway. My mom would make these and then freeze them for Thanksgiving. If I remember correctly, they don’t take long to thaw.
Yum, perfect early fall treat!
Wow! I found this recipe today on Pinterest. Just made them and they are amazing. I didn’t make the icing this time. Just eating them plain. Yum! Next time I may make the icing to try with them.
Like pumpkin clouds with sugar on top! So, so good and the recipe is perfect as is.
Looks so good! Cant wait to try this recipe. I’m assuming salted butter since recipe didn’t call for unsalted butter?
Hi Stephanie, I suggest using unsalted butter because that way you can control the amount of salt in the cookies. 🙂
Fabulously easy and delicious!!
I need to freeze these, so I didn’t use the icing but put in toffee bits! Amazing! A definite keeper!
Do they freeze well?
Soooooo yummy! My kitchen smelt like a Yankee candle for the fall while making too!
I made the cookies and and they are very good. I would say the maple syrup flavor is very slight and I would do cream cheese or use maple extract.
I did sprinkle some nutmeg on top for flavor in the frosting which tastes good.
Mary and Peter Frey from The Frey Life linked your cookies in their. Vlog from Saturday, so I tried and oh my goodness!!! Peter said these were the best cookies ever and he was not joking!! My husband even loved the maple buttercream icing which was a miracle as he hates store buttercream icing. Thank you for such an amazing treat! ❤️😇
FYI. I made half a batch of icing and it was the perfect amount. Ty
These are great! The frosting is a necessity & a thick layer on each cookie is divine, I added sparkly golden sprinkles. Superb!
These cookies are wonderful, but why such a small batch? I tripled the recipe and froze most of them and will take them out as needed.
Just made these with my 2 1/2 yr old grandson and they are so good! He just ran into the kitchen for a second one. I left the frosting off so they’re the perfect sweetness for us. I may try a cream cheese frosting on some of them like some of the other commenters suggested.
Great recipe, I would recommend it to everyone!
I’m writing this as my cookies are baking. This is probably the 10th time I’ve made these cookies and everyone loves them. The only suggestion I have is to make two batches- because they go FAST!
I’m a vegan and I made these with cashew milk, earth balance butter, and egg replacement and my family LOVED them! my son loved them so much that I made them into muffins for breakfast. thank you so much for this recipe!
Those cookies are just perfect. The flavour is so good and its soft more of caky cookies. I’ve never used pumpkins before in desserts and it taste so good. The only thing is that i made half of the frosting and it was enough. And it taste as perfect without it.
I love pumpkin baked goods with all my fall-loving soul! However, I’m that monster that made changes to the recipe, but I’m here to say it still works dairy free! My daughter has been asking for fluffy pumpkin cookies and she’s recently gone dairy free.
I used plant butter from country crock in the cookies and the same “butter” and almond milk in the frosting. The cookies are divine! The frosting looks like it’s about to split due to the lower melting point of the oils, but it’s holding on while on the cookies and tastes amazing! I will definitely save this recipe and try it as written to share with friends!
Hands down the BEST pumpkin cookie!! So soft. The maple frosting is a must. Cream cheese frosting is good, but it has nothing on this maple syrup one! I’ve been making these for a few years and they’re always a hit! I also use gluten free flour, and everyone says they are so delicious they would never know! I make these every year and always will. So good!!