Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you have fresh pumpkin, just cook and puree it until smooth. It will work beautifully in these Soft Pumpkin Cookies . Just make sure to drain any excess moisture for the best results.

How do I store leftover cookies?

To keep your cookies soft and fresh, store them in an airtight container at room temperature. They should stay delicious for up to a week. If you want to keep them longer, consider freezing them!

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just let it sit at room temperature for a bit before scooping and baking. This is a great time-saver for busy days!

What can I substitute for maple syrup in the frosting?

If you don’t have maple syrup, honey or agave nectar can be used as alternatives. However, keep in mind that the flavor will change slightly. The maple syrup really adds that fall essence to the frosting!

Can I add nuts or chocolate chips to the cookie dough?

Definitely! Adding nuts or chocolate chips can enhance the flavor and texture of your Soft Pumpkin Cookies . Just fold them in gently after mixing the flour for a delightful surprise in every bite!

Soft Pumpkin Cookies Recipe with Maple Frosting

Description

These Easy Soft Pumpkin Cookies are fluffy and flavorful, topped with a delicious maple frosting, perfect for fall.

Ingredients

Scale

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 (for frosting)
1/4 cup pure maple syrup
1/2 tsp vanilla extract (for frosting)
1 1/2–2 cups powdered sugar
2–3 tsp milk

Instructions

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.

Notes

Ensure cookies are completely cooled before frosting to prevent melting.
Store cookies in an airtight container for up to a week.
For a spicier flavor, adjust the spices to your preference.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: Soft Pumpkin Cookies, Pumpkin Cookies, Maple Frosting, Fall Desserts