Soft Pumpkin Cookies with Salted Maple Icing

by Sofi | Broma Bakery

These soft pumpkin cookies with a dreamy salted maple icing are the perfect fall cookie to whip up this weekend. You’ll love these maple pumpkin cookies for all your pumpkin baking needs.

Soft Maple Pumpkin Cookies

Get in, loser, we’re making pumpkin cookies. No, but really, everyone needs to make these super soft maple pumpkin cookies with the most amazing maple icing. They’re perfectly spiced with a hint of maple flavor and the most amazing fudgy texture. I know that I test recipes for living, but every once in a while we dream up a recipe that tastes *so good* it would be cruel not to share it. It reminds me exactly why I love what I do. This month, these soft pumpkin cookies are that recipe. I have made these over 10 times in the last month. No joke. So, prepare yourselves for a seriously addicting cookie.

Let’s go.

Why are these frosted pumpkin cookies SO darn good?

If I had to pick a favorite recipe for pumpkin season, these frosted maple pumpkin cookies would be it! In fact, they’re pretty much my favorite cookie (aside from brownie cookies, duh). So we rounded up a few key characteristics that make these pumpkin cookies the absolute best.

• Super soft: If you’re like me, when you think of pumpkin cookies, you think of a cakey, almost muffin like cookie. BUT, we set out this year to a super soft and chewy pumpkin cookie…and, my friends, we succeeded. The texture of these scrumptious pumpkin cookie’s is chewy on the edge, gooey int he middle just like your fav chewy chocolate chip cookies. You’re going to love them.
• Salty-sweet: Maple can be an overwhelming flavor, particularly in it’s sweetness. We used a very small amount of maple extract in our cookies and pure maple syrup in the glaze for subtle maple flavor that does not taste artificial in the slightest. Plus, we balanced the sweet maple flavor with the perfect amount of salt.
• Incredibly easy to make: I LOVE these cookies because they are made in one single bowl and require zero dough chilling time. Which means you can have cookies go from on your mind to in your belly in under a half hour. Score!

What do you need to make soft frosted pumpkin cookies with maple icing?

To bring this pumpkin cookies to life you’ll need the following ingredients. Get our you grocery list:

• Pumpkin Puree: We recommend using a firmer pumpkin puree for this pumpkin cookies recipe as watery pumpkin can lead to a cakier cookie. We love the Libby’s, One-Pie Pumpkin, and Nature’s Promise. Whatever brand of pumpkin you get, just double check it’s 100% pure pumpkin puree and not pumpkin pie mix! You’ll dry out the pumpkin puree (more on that in the recipe card!) so you get all the pumpkin flavor without the extra moisture!
• Butter: You’ll need 1 stick (1/2 cup) of melted unsalted butter for this pumpkin cookie recipe. We recommend using unsalted, but you can always use salted and go down on the salt in the recipe to taste! Melted butter will keep these cookies super soft!
• Egg yolk: Pumpkin puree will provide additional structure to the cookies. Because of this, a whole egg leads to a cakey pumpkin cookie. To get a soft chewy one you’ll use just 1 egg yolk. You can save your whites and make macarons or a pavlova to eliminate any food waste!
• Brown Sugar: The only kind of sugar you’ll need for these quintessential fall cookies is brown sugar! Brown sugar will deepen the flavor and keep the cookies super moist.
• Flour: All purpose flour works great in these cookies as well as a 1:1 gluten free blend if you’re looking to make these gluten free! We love Bob’s Red Mill 🙂
• Baking Soda: Baking soda will give the cookies just enough rise to get a little height, while still staying fudgy.
• Baking Powder: You’ll also need a little bit of baking powder to get just the right combination of leavener in these cookies!
• Ground cinnamon: Ground cinnamon to the perfectly complement to pumpkin and will give your cookies a cozy, spiced flavor. You can feel free to adjust the amount of spice to your taste!
• Vanilla extract and maple extract: A combination of vanilla extract and maple extract gives these cookies their distinct flavor.
• Powdered sugar: You’ll need powdered sugar to make the dreamy icing.
• Maple syrup: We used real maple syrup in the icing so you get that signature, non-artificial maple flavor.
• Milk: A splash of milk will make your icing the perfect consistency. You can use whatever kind you keep on hand!

Tips for keeping these maple pumpkin cookies super soft

1. Under bake them
2. Under bake them
3. Under bake them

No, but really that’s the whole trick. The cookies will continue to bake as they cool, so if you take them out of the oven when they are fully baked, by the time they are cool they will be over baked. Therefore, if you take them out when they are still super gooey in the middle they will cool into the most perfect fudgy pumpkin texture. TRUST.

Happy baking, my friends!

XX

Soft Pumpkin Cookies with Salted Maple Icing

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american

Soft Pumpkin Cookies with Salted Maple Icing

These soft pumpkin cookies with a dreamy salted maple icing are the perfect fall cookie to whip up this weekend. You’ll love these maple pumpkin cookies for all your pumpkin baking needs.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american

Pin Recipe Print Recipe

Ingredients

Units USM

For the maple pumpkin cookies

• 1/2 cup unsalted butter, melted
• 1/3 cup pumpkin puree, thoroughly dried (see notes!)
• 1 cup packed light brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

For the maple glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon salt

Instructions

1. In a large mixing bowl combine the melted butter, dried pumpkin puree and brown sugar. Whisk to combine.
2. Add the egg yolk, vanilla extract and maple extract and mix well.
3. Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain.
4. Cover the bowl with plastic wrap and place in the fridge for 10 minutes while the oven preheats.
5. Preheat the oven to 350° F and line a cookie sheet with parchment paper. Use a 1.5 ounce cookie scoop to scoop out balls of dough, dropping them 2 inches apart onto the prepared cookie sheet. Bake the cookies for 9 to 11 minutes or until they have puffed up and are set on the edges but are still slightly under baked in the middle. Do not over bake. Allow to cool.
6. While the cookies cool, make the frosting. In a small bowl combine all ingredients for the frosting. Use a whisk to mix together until completely smooth and glossy.
7. Once the cookies have cooled completely, frost with the frosting and top with chopped nuts if desired. Enjoy!

Notes

1. To dry out your pumpkin puree, Place the pumpkin puree on a few layers of paper towels and blot to remove excess moisture. Then wrap it in a fresh paper towel and gently squeeze it over the sink to strain out any remaining liquid.
2. I have also had success making these cookies vegan with a flax egg in place of the egg yolk!

• Author Sofi | Broma Bakery
• Prep Time 15 minutes
• Cook Time 10 minutes
• Total Time 55 minutes
• Yield 12 cookies
• Category dessert
• Method oven
• Cuisine american