The Best Soft & Chewy Pumpkin Cookies with Maple Cream Cheese Icing
These delightful pumpkin cookies are soft, chewy, and bursting with fall flavors, perfectly complemented by a luscious maple cream cheese icing. They are a perfect treat for autumn gatherings or a cozy evening.
Equipment
- Paper towels or clean kitchen towel
- Oven
- Baking sheets
- Parchment paper or silicone baking mats
- Large bowl
- Hand mixer or stand mixer with paddle attachment
- wire rack
- Medium bowl
Ingredients
Pumpkin Cookies
- 1 1/2 cups fresh or canned pumpkin puree (340g), blotted
- 3 cups all-purpose flour (375g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup unsalted butter (12 Tbsp; 170g) softened to room temperature
- 1 cup packed light or dark brown sugar (200g)
- 3/4 cup granulated sugar (150g)
- 1 large egg at room temperature
- 2 teaspoons pure maple syrup, milk, or orange juice (see note in instructions)
- 1 1/2 teaspoons pure vanilla extract
Maple Cream Cheese Icing (Optional)
- 3 ounces full-fat brick cream cheese (85g) softened to room temperature
- 2 Tablespoons unsalted butter (28g) softened to room temperature
- 3/4 cup confectioners’ sugar (90g)
- 2 Tablespoons pure maple syrup (30ml)
- pinch ground cinnamon (about 1/8 teaspoon)
Instructions
Cookies
- Blot the pumpkin puree with paper towels or a clean kitchen towel to remove excess moisture; set aside.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger.
- Cream softened butter and both sugars with a mixer, then beat in the egg, followed by maple syrup, vanilla, and blotted pumpkin until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; then scoop 1.5 Tablespoons of dough per cookie onto prepared baking sheets, spaced 3 inches apart.
- Bake for 14-15 minutes until edges are set, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Icing & Storage
- (Optional Icing) Beat softened cream cheese until smooth, then beat in butter, confectioners' sugar, maple syrup, and a pinch of cinnamon until creamy.
- Dip or spread icing onto cooled cookies; store iced cookies tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week, and un-iced cookies at room temperature for up to 1 week.
Notes
Removing excess moisture from pumpkin puree ensures the best cookie texture. For optimal flavor, these cookies are even better on the second day. Store iced cookies tightly covered at room temperature for up to 2 days or in the refrigerator for up to 1 week; un-iced cookies can be stored at room temperature for up to 1 week.