Pumpkin Cookies with Maple Icing
Pumpkin season is the time of year when all the cozy fall baking comes out, and these pumpkin sugar cookies are always one I come back to. They’re simple to make, topped with a maple icing, and make a great mid-day treat or something easy to tuck into lunch boxes. These pumpkin cookies bake up soft and cakey, with a gentle pumpkin spice flavor that feels warm without being overpowering.
This pumpkin cookie recipe makes 24 generously sized pumpkin cookies that bake up soft and cakey. They can be served two ways, either with a crunchy cinnamon sugar topping or finished with a smooth cream cheese maple icing, depending on how simple or indulgent you want to go.
Why You Should Try These Pumpkin Cookies
What you’ll love about this recipe:
Ingredients for Pumpkin Cookies
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup vegetable oil
- 2 cups white sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup pumpkin puree
- 1 tsp pumpkin spice
- 2 tbsp sugar
- 1 tsp ground cinnamon
Maple Cream Cheese Frosting Ingredients
This maple cream cheese frosting pairs perfectly with the soft, cakey texture of the pumpkin cookies. The maple icing is optional, but delicious, and a fun way to switch things up. Try frosting half the cookies and leaving the rest plain to see which version your family prefers.
- 4 oz cream cheese
- 1 cup icing sugar
- 1 tsp maple extract
- Milk to moisten
Pumpkin Cookie Directions
Step 1: Prepare the Baking Sheets and Oven
Line a baking sheet with parchment paper and preheat the oven to 350°F.
Step 2: Mix the Dry Ingredients
In a large bowl, mix the flour, baking soda, salt, and pumpkin spice until well combined. Set aside.
Step 3: Cream the Butter and Oil
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and oil on medium-high speed until light and fluffy, about 2 to 3 minutes. The mixture should climb slightly up the bowl and look airy.
Step 4: Add the Sugar
Add the white sugar a little at a time, continuing to beat until fully incorporated. Scrape down the sides of the bowl as needed.
Step 5: Add the Eggs and Pumpkin
Add the pumpkin purée and one egg, beating until incorporated. Add the second egg and beat just until combined.
Step 6: Finish the Cookie Dough
Turn the mixer off and add the flour mixture. Start mixing on low speed to prevent the flour from dusting the kitchen, then increase to a medium cookie-mixing speed. Mix just until the dough is soft and combined.
Step 7: Scoop and S0hape
Using an ice cream scoop, place the cookie dough onto the prepared baking sheet. Flatten slightly with the bottom of a clean glass dipped in flour or with the palm of your hand.
Step 8: Bake
Sprinkle the tops with cinnamon sugar and bake at 350°F for about 25 minutes. Be careful not to overbake, as these cookies should stay soft and cakey.
Step 9: Cool
When the cookies are lightly browned, remove them from the oven and transfer to a cooling rack. Let cool completely before frosting.
Maple Cream Cheese Icing Directions
Step 1: Beat the Cream Cheese
In a medium bowl, beat the cream cheese until fluffy.
Step 2: Add the Sugar and Flavoring
Add the icing sugar and mix on low speed at first to prevent it from flying everywhere, then increase the speed. Add the maple extract and beat until smooth and fluffy.
Step 3: Adjust Consistency
Add milk, one tablespoon at a time, until the icing reaches your desired consistency.
Step 4: Ice the Cookies
Spread the icing on top of the cooled cookies, or thin it slightly and drizzle it over the tops.
How to Store Pumpkin Cookies
Let your pumpkin cookies cool completely before storing. They will keep for 3 to 4 days in an airtight container at room temperature. To freeze, pack the cookies in a single layer wrapped in parchment paper for up to two months.
Pumpkin Sugar Cookies
Ingredients
- 4 cups white flour
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup butter
- ½ cup vegetable oil
- 2 cups white sugar
- 2 large eggs
- 1 tsp vanilla
- ¾ cup pumpkin puree
- 1 tsp pumpkin spice
- 2 tbsp sugar
- 1 tsp cinnamon
Maple Cream Cheese Icing Ingredients
- 4 oz cream cheese
- 1 cup icing sugar confectioners sugar
- 1 tsp maple extract
- milk to moisten
Instructions
Step 1: Prepare the Baking Sheets and Oven
- Line a baking sheet with parchment paper and preheat the oven to 350°F. Set the prepared pan aside while you make the cookie dough.
Step 2: Mix the Dry Ingredients
- In a large bowl, combine the flour, baking soda, salt, and pumpkin spice. Stir well so the spices are evenly distributed, then set aside.
Step 3: Cream the Butter and Oil
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vegetable oil on medium-high speed until light and fluffy, about 2 to 3 minutes. The mixture should look airy and slightly climb the sides of the bowl.
Step 4: Add the Sugar
- Add the white sugar a little at a time, continuing to beat until fully incorporated. Stop the mixer once or twice to scrape down the sides of the bowl so everything mixes evenly.
Step 5: Add the Eggs and Pumpkin
- Add the pumpkin purée and one egg, beating until the egg is incorporated. Add the second egg and beat just until combined, being careful not to overmix.
Step 6: Finish the Cookie Dough
- Turn the mixer off and add the dry ingredients. Start mixing on low speed to prevent flour from dusting the kitchen, then increase slightly and mix just until a soft, cakey dough forms.
Step 7: Scoop and Shape the Cookies
- Using an ice cream scoop, place portions of dough onto the prepared baking sheet. Gently flatten each cookie with the bottom of a clean glass dipped in flour or with the palm of your hand.
Step 8: Bake the Cookies
- Sprinkle the tops with cinnamon sugar and bake at 350°F for about 25 minutes. Be careful not to overbake, as these cookies should stay soft and cakey.
Step 9: Cool the Cookies
- When the cookies are lightly browned, remove them from the oven and transfer to a cooling rack. Let them cool completely before frosting or serving.
Maple Cream Cheese Icing Directions
Step 1: Beat the Cream Cheese
- In a medium bowl, beat the cream cheese until smooth and fluffy.
Step 2: Add the Sugar and Maple Flavoring
- Add the icing sugar and mix on low speed at first to keep it from flying everywhere, then increase the speed. Add the maple extract and beat until smooth.
Step 3: Adjust the Icing Consistency
- Add milk one tablespoon at a time until the icing reaches your preferred consistency.
Step 4: Ice the Cookies
- Spread the icing over the cooled cookies, or thin it slightly and drizzle over the tops.
These pumpkin sugar cookies are one of those cozy fall recipes you’ll come back to. Soft, cakey, and easy to make, they’re perfect for lunch boxes, afternoon treats, or casual fall baking. Save this recipe to your favorite baking board so it’s ready for pumpkin spice season.
Other Pumpkin Recipes to Try
Pumpkin is one of my family’s favorite flavors, and it might even come before chocolate, which is saying a lot. If you enjoy baking with pumpkin as much as we do, here are a few other pumpkin recipes you may enjoy trying.
Pumpkin Bread Pudding
This pumpkin bread pudding is the quintessential comfort food for fall. You can serve it as a dessert with whipped cream or for breakfast with milk. It will always disappear.
No Bake Pumpkin Cheesecake
Smooth, creamy, and sweet with all kinds of pumpkin spice flavors. This no-bake pumpkin cheesecake recipe includes a ginger crust for extra fall flavor.