Best-Ever Pumpkin Cookies with Maple Icing

If you’re looking for delicious ways to use up pumpkin puree this season, you need these frozen pumpkin cookies in your life.

There’s just something about this time of year that gets me in the spirit of baking.

Maybe it’s the fact that I spend more time at home, so all I want to do is feel comfortable. Or maybe it’s because I want the house to smell as incredible as my favorite fall candles.

Whatever the case, there’s no denying that fall and winter are for baking!

From these easy, healthy cookies to a healthy banana bread recipe, baking is one of my favorite ways to encapsulate the flavors that reign this time of year.

When it comes to baked goods, these Pumpkin Cookies with Maple Icing are the best of the best.

Not only do these cookies perfectly capture the best parts of the season, but they come together from start to finish in under 30 minutes.

Made with a luscious blend of pumpkin puree, butter, sugar, pumpkin pie spice, and all-purpose flour, these cookies are the ultimate holiday treat.

Oh, and let’s not forget the mouth-watering maple ice on top!

If your fridge is anything like mine and it’s filled with leftover pumpkin puree from countless fall recipes, this cookie recipe is about to become a boon to you.

It’s the perfect way to use up all that extra pumpkin before the season is over.

I know you’ll love this recipe as much as I do, so try it out for yourself and let me know what you think in the comments! Now to the good stuff.

Main ingredients

To make these delicious cookies, you will need a few key ingredients:

  • Pumpkin puree. Apart from being absolutely delicious, pumpkin puree has a lot of amazing health benefits like boosting your immune system and strengthening your eyesight. Make sure to use 100% pure pumpkin.
  • ghee. Butter gives these cookies a fluffy, light, and gooey texture, while at the same time helping them rise. If you want to soften it, leave it at room temperature for a few minutes before using it.
  • sugar. You will need three types of sugar: brown sugar, granulated sugar, and powdered sugar. The first two are for cookies, and the other two are for the decadent icing on top.
  • Pumpkin pie seasoning. There is no better seasoning for these cookies than good old fashioned pumpkin pie seasoning. You can make it yourself at home by combining cinnamon, ginger, nutmeg, allspice, and ground cloves.
  • All-purpose flour. Feel free to substitute this with a gluten-free variety, if needed.
  • Maple syrup. This will serve as the base for the delicious maple icing topping the cookies. I always choose pure maple syrup for the added health benefits.
  • Leben. This is what gives maple its soft and creamy texture. Any type of milk will work, including your favorite plant-based milk.

How to make pumpkin cookies with maple icing

These cookies are not only incredibly tasty, but also easy to prepare! All you have to do is follow these simple steps:

  1. Heat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking tray and set aside.
  2. in a large bowl, Mix the butter, brown sugar, and granulated sugar. Stir in the eggs and mix well until combined.
  3. in the same bowl Mix in pumpkin puree, spices, baking powder, and baking soda. Then slowly stir in the flour.
  4. Roll the dough into balls (about 1½2 tablespoons of mixture each) Spread it slightly on the baking sheet.
  5. Bake for 13-15 minutes Or until edges are set and cookies are cooked.
  6. Mix decorating ingredients Together, using ½ tablespoon of milk at a time, until you reach the desired consistency.
  7. Take it out of the oven Let the biscuits cool to room temperature. Next, spread the frosting evenly over the biscuits and add a little cinnamon. Enjoy!

Recipe tips and tricks

These pumpkin cakes make you enjoy the perfect holiday. Here are my top tips and tricks for bringing these cookies to life:

  • Cool your dough. If you have some extra time, chilling the cookie dough in the fridge for 15-20 minutes goes a long way to making thick and delicious cookies.
  • Describe the pumpkin. I know this may sound silly, but for best baking results, you’ll want to wipe the pumpkin puree with a paper towel to draw out some of the excess moisture.
  • Remember that cooking time is flexible. Although this recipe requires 13 to 15 minutes of baking time, always follow your instincts. Cookies are done when their edges have just started to turn brown and the middle still looks undercooked. The cookies will continue to hold as they cool!
  • Use a cookie scoop. When I make a storm (which it often is), my cookie scoop is a massive lifesaver. It makes perfect, evenly sized cookies every time.

How to make homemade pumpkin pie spice

I feel like I sprinkle pumpkin pie spice on just about everything during this time of year. It’s festive, delicious, and super easy to whip up, making it a total win-win in my house.

It also doesn’t hurt to smell like my favorite fall candles!

From a healthy spiced pumpkin ice cream recipe (vegan) to browned butternut squash biscuits (perfect for the holidays!), this fragrant spice blend is a great way to elevate all your favorite fall desserts.

To make homemade pumpkin pie seasoning, simply mix the following spices in a bowl:

  • 1 teaspoon cinnamon
  • Half a teaspoon of ground ginger
  • Half a teaspoon ground nutmeg
  • Half a teaspoon of ground cloves

How to store pumpkin cookies with maple icing

I’ll be completely honest here. There is nothing like homemade cookies fresh from the oven. However, it’s not always possible to make a fresh batch of cookies when you’re in the mood for a treat!

Fortunately for all of us, these cookies are easy to store.

Once the pumpkin cookies have cooled, transfer them to an airtight storage container. Then, you can store it in one of a few ways:

  • at room temperature for up to 2-3 days.
  • in the fridge for up to 3-4 days.
  • in the freezer for up to 3 months.

Want to make cookie dough for later? Wrap tightly in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months.

Frequently Asked Questions

Here are answers to some of the most frequently asked questions about this pumpkin cake recipe:

How do you keep cookies from sticking to each other?

If you’re worried about cookies sticking to each other when you store them, don’t worry! A simple way to combat this is to wrap the storage container with parchment paper.

After lining the first layer of cookies inside the container, place another sheet of paper on top of it.

Then place another layer of cookies on top of the sheet. This way, you make sure that your cookies won’t stick together.

How do I prevent my cookies from spreading in the oven?

If your cookies are scattered too little, you probably aren’t using enough flour. Be sure to pour the recommended amount of flour into a measuring cup and firm it up.

On the flip side, if the cookies aren’t spread enough, you’ve probably used too much flour. For this recipe, I found 1/2 cup of all-purpose flour to be the sweet spot.

How do I make sure that cookies are not difficult?

A little undercooked is the secret to soft and fluffy cookies. As long as you pull your cookies out of the oven once the edges start to turn brown, you should be golden!

More fall cookie recipes

If you like these cookies, then give them a try:

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Describe

Looking for the perfect cookies for the holiday season? I found it. Pumpkin cookies with maple icing are easy to prepare, super fluffy, and full of flavour. It’s also ready in less than 30 minutes!


  • Half a cup softened butter
  • Half a cup Brown sugar
  • Half a cup granulated sugar
  • 1 an egg
  • Half a cup pumpkin puree
  • 1 sea ​​salt pinch
  • 1 teaspoon Pumpkin pie spice
  • Half a teaspoon cinnamon
  • Half a teaspoon Baking powder
  • Half a teaspoon baking soda
  • 1 1/2 cups All-Purpose Flour (or can be 1 alternative:1 gluten-free flour)

ice maple:

  • 2 cups soft sugar
  • 2 tablespoons Maple syrup
  • ½1 tablespoons of milk


  1. Heat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking tray and set aside.
  2. In a large bowl, mix together butter, brown sugar, and granulated sugar. Stir in the eggs and mix well until combined.
  3. In the same bowl, mix the mashed pumpkin, spices, baking powder, and baking soda. Then slowly stir in the flour.
  4. Roll the dough into balls (about ½ tablespoon of the mixture each) and flatten them slightly on the baking sheet.
  5. Bake for 13-15 minutes or until edges are firm and cookies are set.
  6. Mix the garnishing ingredients together, using ½ tablespoon of milk at a time, until you reach the desired consistency.
  7. We take it out of the oven and let it cool to room temperature. Next, spread the frosting evenly over the biscuits and add a little cinnamon. Enjoy!


Notes

gluten free: Replace all-purpose flour with gluten-free all-purpose flour.

Dairy Free: Replace the eggs with ¼ cup of mashed bananas and milk with plant-based milk.

Key words: Pumpkin cookies with maple icing, holiday dessert recipe, pumpkin cookies, holiday cookies

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