Description
These soft and flavorful Pumpkin Cookies with Maple Cream Frosting are a perfect fall treat. Made with real pumpkin puree and warm spices like cinnamon and nutmeg, these cookies are studded with semi-sweet chocolate chips and topped with a rich, creamy maple-infused frosting. Easy to make and irresistibly delicious, they are ideal for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
Scale
Cookies
- 1 cup salted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 ½ cups semi-sweet chocolate chips
Maple Cream Frosting
- ½ cup salted butter (softened)
- 3 cups powdered sugar
- 1 to 2 tablespoons heavy cream or whole milk
- 2 teaspoons maple extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350° F (175° C). Grease two large cookie sheets or line them with parchment paper to prevent sticking. Set aside.
- Mix Wet Ingredients: In a large bowl, use an electric mixer on low speed to blend the softened butter, light brown sugar, granulated sugar, pumpkin puree, and egg until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Form the Cookie Dough: Gradually add the dry ingredients to the wet mixture a little at a time, mixing until just combined to avoid overworking the dough. Fold in the semi-sweet chocolate chips evenly with a spatula.
- Shape and Bake the Cookies: Using a small cookie scoop or spoon, drop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them evenly. Bake in the preheated oven for 10 to 12 minutes or until the cookies are set but not over-baked.
- Cool the Cookies: Remove from the oven and allow the cookies to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare the Maple Cream Frosting: In a medium bowl, cream the softened butter with an electric mixer. Gradually beat in the powdered sugar until fully incorporated and smooth.
- Add Liquids to Frosting: Mix in 1 to 2 tablespoons of heavy cream or whole milk to reach your desired frosting consistency. Add the maple extract and mix until evenly combined.
- Frost and Serve: Spread the maple cream frosting over the cooled cookies. Allow the frosting to set slightly before serving. Enjoy your delicious pumpkin cookies with a maple twist!
Notes
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling which contains added spices and sugar.
- Do not over-bake the cookies; they should be soft and set, not crispy.
- The amount of heavy cream or milk in the frosting can be adjusted for desired thickness.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, substitute butter with margarine and use non-dairy milk in the frosting.
