These super Soft Pumpkin Cookies with a 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! A step-by-step video too!
I’m kind of obsessed with these Soft Pumpkin Cookies! They totally melt-in-your-mouth and make for an easy fall dessert perfect for any (and I do mean any) occasion!
Do you have a fall bucket list?
I’m not really a list person so I’ve never made one (nor do I think I’ll be starting anytime soon), but I’m sure if I did have one it would include a lot of things like ‘going to an apple farm and drinking apple cider’ or ‘carving a pumpkin’ or ‘going to a pumpkin patch’ (to get that pumpkin to carve).
I don’t know. While none of those things sound overtly creative (or like brand new information), they sure do sound very traditionally fall-ish (and like I should probably actually make these things happen in reality because those things sure do sound pretty darn festive).
Technically, I did already go to a pumpkin patch, so I guess I’m well on my way to completing that non-existent fall bucket list. (High-fives for me!)
(Howevs, I did not buy a pumpkin to carve, because if I’m being honest and transparent, the three times I’ve tried I nearly sliced off a finger. Given my history, I don’t really see myself escaping that fate a fourth time.)
Another thing I’d add to my fall bucket list are these super soft pumpkin cookies. They’re kind of like melt in your mouth pumpkin cookies and I’m not entirely sure fall would be the same without these bad boys.
I’m a big fan of all things pumpkin during the fall (this Apple Butter Pumpkin Pie is amazing), and I am not selective when it comes to pumpkin desserts.
I’ll take the pumpkin in any form.
Pumpkin Pecan Banana Bread? Absolutely.
Pumpkin Spice Cracker Toffee? You betcha.
These easy pumpkin cookies (with a maple frosting??)? 100% yes.
Typically, I’m more of a chewy cookie fan (like these Chewy Sugar Cookies and these Chewy Pumpkin Chocolate Chip Cookies).
But I’m going to let you in on a little secret here.
These ridiculously super soft pumpkin cookies are practically irresistible. They might not be chewy pumpkin cookies, but their soft-baked quality is absolutely unbeatable. I wouldn’t want these cookies any other way. ❤️
How do make these easy Soft Pumpkin Cookies?
Let’s break this recipe down a bit:
- First things first, let’s talk about how easy this recipe is. Everything is mixed together in a bowl (so it’s a one-bowl pumpkin cookie recipe!), and you know what? You don’t even need to use a hand or standing mixer.
- Let’s talk about the 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.
- However, if you are not a frosting person you can easily leave the frosting off. These cookies are perfect as is, or you can even dust some powdered sugar on top of them.
- Lastly, if you do use the maple frosting, I would suggest keeping these in the fridge. Not only do they taste great cold, it helps keep the frosting ‘set.’
Homina homina homina. Best pumpkin cookies. Ever.
- 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
- 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
- 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!
Beth says
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.
Sonja says
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!
Michelle says
Yay, I am so glad you liked them!! I’m a huge fan of maple frosting now too! 🙂
Courtney says
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.
Michelle says
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!
Mariah says
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.
Missy says
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?
Michelle says
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? 🙂
Patti Helsel says
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
Meg says
How about maple cream cheese frosting? Hmmmmm! Might give it a go!
Andrea says
Hi! How far in advance do you think I could make these? How long do they stay fresh in the fridge? Thanks!
Michelle says
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. 🙂
Darlene Hartwig says
Is parchment paper really necessary? I never have it on hand and would love to try this recipe today. Thank you.
Michelle says
Hi Darlene! No, it’s not necessary. You can grease the pan instead. 🙂
Kelly says
This recipe is the bomb! The taste is so good, spices are great… Best cookie thank you for sharing😁
Alice Harvey says
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…
Denise says
Delicious- even without icing! This recipe is a keeper. Thank you!
Amanda says
What is allspice?
Amanda says
Nvm I looked it up. Lol
Suz Carp says
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.
Mary Rose Doran says
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.
Sarah says
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.
Stephanie says
Looks so good! Cant wait to try this recipe. I’m assuming salted butter since recipe didn’t call for unsalted butter?
Michelle says
Hi Stephanie, I suggest using unsalted butter because that way you can control the amount of salt in the cookies. 🙂