Soft Pumpkin Cookies with Salted Maple Icing
- 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.
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 55 minutes
- Yield 12 cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
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
- In a large mixing bowl combine the melted butter, dried pumpkin puree and brown sugar. Whisk to combine.
- Add the egg yolk, vanilla extract and maple extract and mix well.
- Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until a soft dough forms and no streaks of flour remain.
- Cover the bowl with plastic wrap and place in the fridge for 10 minutes while the oven preheats.
- 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.
- 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.
- Once the cookies have cooled completely, frost with the frosting and top with chopped nuts if desired. Enjoy!
Notes
- 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.
- I have also had success making these cookies vegan with a flax egg in place of the egg yolk!