Pumpkin Cookies with Maple Icing
Pumpkin Cookie Recipe Perfect for Fall
Once again it’s pumpkin season, the time of year when we make all sorts of delicious pumpkin recipes for Fall. These simple-to-make pumpkin spiced cookies with maple icing are one of my favorite fall desserts because they are such a wonderful mid-day treat, and great to add to lunch boxes These pumpkin cookies are soft and chewy with lots of pumpkin spice flavor.
This pumpkin cookie recipe makes 24 really large chewy pumpkin cookies, that you can serve two ways, with a crunchy cinnamon sugar topping or luscious smooth cream cheese maple icing.
Table of Contents
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 is the perfect complement to the cakey texture of the pumpkin cookies. Adding the maple icing is optional, but delicious. I suggest covering half the cookies with the creamy maple frosting and see which your family prefers.
4 oz cream cheese
1 cup icing sugar
1 tsp maple extract
Milk to moisten
Pumpkin Cookie Directions
Line a baking sheet with parchment paper. Preheat the oven to 350 F.
In a large bowl mix the dry ingredients, flour, soda, salt, and pumpkin spice. Mix well, and set aside.
In the bowl of your stand mixer with the paddle attachment, cream softened butter and oil on medium-high speed until it beats up high in the bowl and fluffy About 2-3 minutes. The next image shows how light and fluffy the mixture becomes.
Add the white sugar a little at a time and continue beating until the sugar is well incorporated. Occasionally scrape down the dough from the sides of the bowl.
Add the pumpkin puree and one egg, beat until the egg is incorporated, add the second egg, and beat until the second egg is just incorporated.
Turn the mixer off, add the flour mixture, and start on low mixing the flour ([prevents the flour from dusting your kitchen). Turn the mixer up to cookie speed and mix the dough until soft.
Using an ice cream scoop place the cookie dough onto a parchment-lined cookie sheet. Flatten with either the bottom of a clean glass dipped in flour or the palm of your hand.
Sprinkle with cinnamon sugar, and bake cookies at 350F for about 25 minutes. Be careful not to overbake these cookies or they will lose their soft texture.
When slightly brown remove the baked cookies from the oven, and place them on a cooling rack let cool until room temperature.
Maple Cream Cheese Icing Directions
In a medium bowl beat 4 oz of cream cheese until fluffy. Add the icing sugar, start on low speed (keeps the icing sugar from flying everywhere), and then increase the speed. Add the maple flavoring and beat until fluffy. Then add a tbsp of milk at a time until the icing is as thin as you like.
Ice the top of the cooled cookies, or thin the icing and drizzle over the cookies.
How to Store Pumpkin Cookies
Let your pumpkin cookies cool completely before storing them. They will keep for 3 to 4 days in an airtight container at room temperature. If you want to freeze your cookies, pack them in a single layer wrapped in parchment paper for up to two months.
Pumpkin Cookie Recipe
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
Pumpkin Cookie Instructions
- Preheat the oven to 350 F.
- In a large bowl add the flour, soda and salt, pumpkin spice. Mix well, set aside.
- In the bowl of your mixer cream the butter and oil until high and fluffy. About 2-3 minutes.
- Add the white sugar a little at a time and continue beating until the sugar is well incorporated. Turn the mixer off occasionally and scrape down the sides.
- Add the pumpkin and one egg, beat until the egg is incorporated, add the second egg and beat until the second egg is just incorporated.
- Turn mixer off, add the flour mixture, start on low mixing the flour ([prevents the flour from dusting your kitchen). Turn the mixer up to cookie speed and mix the dough until soft.
- Using an ice cream scoop place the cookie dough onto a parchment lined cookie sheet. Flatten with either the bottom of a clean glass dipped in flour, or the palm of your hand.
Maple Cream Cheese Icing Directions
- Beat 4 oz of cream cheese until fluffy.
- Add the icing sugar, start on low (keeps the icing sugar from flying everywhere), then increase the speed.
- Add the maple flavouring and beat until fluffy.
- Add a the milk a tablespoon at a time until the icing is as thin as you like.
Other Pumpkin Recipes to Try
Pumpkin is one of my family’s favorite flavors, I think it comes before chocolate which is saying a lot. Here are some other pumpkin recipes I think you may enjoy.
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.