If your ideal autumn treat is soft, pillowy, and loaded with warm spices, look no further than these Soft Pumpkin Cookies with Salted Maple Frosting. These irresistible cookies check all the boxes: perfectly tender, beautifully flavored with cinnamon and nutmeg, and finished with a cloud of luscious maple-infused frosting sprinkled with flaky sea salt. Think of them as a delicious mash-up of pumpkin bread and a frosted sugar cookie—each bite delivers pure fall comfort that you’ll crave all year long.
Ingredients You’ll Need
Every element in this recipe is thoughtfully chosen to bring out the best of those cozy, nostalgic autumn flavors. From the pumpkin puree lending moisture and a beautiful orange hue, to the rich depth brought by brown sugar and maple syrup, these ingredients work together for an unforgettable batch of Soft Pumpkin Cookies with Salted Maple Frosting.
- Unsalted butter (softened): Makes the cookies ultra-tender and gives the frosting its creamy body.
- Granulated sugar: Adds essential sweetness and helps the cookies spread just the right amount.
- Packed light brown sugar: Infuses the cookies with caramel-like richness that pairs perfectly with pumpkin.
- Large egg: Binds everything together for a soft yet sturdy structure.
- Vanilla extract: Enhances all the warm spice flavors and deepens the overall aroma.
- Canned pumpkin puree: The star ingredient—makes these cookies moist, colorful, and unmistakably pumpkiny.
- All-purpose flour: Gives the cookies their pillowy, cake-like texture.
- Baking powder: Lifts the cookies for a soft, airy crumb.
- Baking soda: Works with the pumpkin for perfect leavening and softness.
- Salt: Balances the sweetness and intensifies flavor.
- Ground cinnamon: Infuses each bite with classic autumn warmth.
- Ground nutmeg: Adds subtle depth and earthiness to the spice blend.
- Ground cloves: A little goes a long way for that unmistakably cozy pumpkin spice note.
- For the salted maple frosting: 1/4 cup unsalted butter (softened): The foundation for a dreamy, melt-in-your-mouth topping.
- Pure maple syrup: Brings gentle, woodsy sweetness and unites perfectly with pumpkin.
- Powdered sugar: Creates that glossy, smooth, and spoonable frosting texture.
- Milk (as needed): Helps achieve your perfect frosting consistency—drippy or thick, as you like it.
- Flaky sea salt: The finishing touch that takes this frosting from sweet to unforgettable.
How to Make Soft Pumpkin Cookies with Salted Maple Frosting
Step 1: Prep Your Oven and Baking Sheets
Start by heating your oven to 350°F (175°C), the ideal temperature to set the cookies without drying them out. Don’t forget to line two baking sheets with parchment paper. This simple trick prevents sticking and gives your cookies those golden, evenly baked bottoms. With everything prepared, you’ll be ready once your dough is mixed!
Step 2: Cream the Butter and Sugars
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. This is one of the most satisfying steps—the mixture becomes pale and fluffy, ensuring your cookies turn out light rather than dense. Take a minute or two to beat thoroughly; it’s worth it!
Step 3: Blend in Egg, Vanilla, and Pumpkin
Add the egg and vanilla extract to your creamed butter and sugar, beating just until incorporated. Next, fold in the pumpkin puree. You’ll notice the batter changes color and takes on a creamy pumpkiny scent—so inviting! Be gentle to keep the cookies soft.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Don’t skip the sifting or whisking; it ensures the leaveners and spices are evenly distributed, so every cookie is equally fluffy and flavorful.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients into your wet mixture, stirring by hand or on low speed just until combined. Overmixing can make the cookies tough, so stop once you see no more streaks of flour. The dough will be soft, almost like thick cake batter—that’s just right for these Soft Pumpkin Cookies with Salted Maple Frosting.
Step 6: Scoop and Bake
Drop tablespoon-sized mounds of dough onto your parchment-lined baking sheets, spacing them about 2 inches apart to allow for a little spreading. Bake for 12 to 14 minutes; you’re looking for set tops and softly golden edges. Don’t overbake—these cookies are meant to be ultra-soft!
Step 7: Cool the Cookies
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This helps them firm up before you transfer them to a wire rack. Allow them to cool completely to room temperature before frosting. Warm cookies will melt the frosting, and you want those clouds of maple deliciousness to stay put.
Step 8: Make the Salted Maple Frosting
Using a clean bowl and beaters, beat the softened butter and pure maple syrup until creamy and smooth. Gradually add powdered sugar, and splash in the milk a little at a time until you achieve a spreadable—but not runny—consistency. The frosting should hold its shape but glide easily over the tops of your cookies.
Step 9: Frost and Finish
Generously frost each cooled cookie, swirling the Salted Maple Frosting right to the edges. Top with a pinch of flaky sea salt—this is the magic touch that makes these cookies taste like something straight from a bakery window. Then, simply admire your handiwork and get ready to indulge!
How to Serve Soft Pumpkin Cookies with Salted Maple Frosting
Garnishes
Give your Soft Pumpkin Cookies with Salted Maple Frosting an extra-special look and taste by showering on a few more flakes of sea salt after frosting. If you’re feeling fancy, try a dusting of cinnamon, a sprinkle of chopped pecans, or a few dried cranberries for a pop of color and autumn flavor.
Side Dishes
These cookies shine alongside a hot mug of spiced chai tea, your favorite pumpkin latte, or a tall glass of cold milk. For an elegant dessert plate, pair them with a dish of vanilla bean ice cream or a drizzle of warm caramel sauce on the side.
Creative Ways to Present
Wrap stacks of cookies in parchment and twine for a lovely homemade gift, or pile them up on a rustic wooden board for a harvest-inspired dessert spread. For autumn parties, display each cookie on cupcake liners topped with extra flaky salt so guests can help themselves—these are as beautiful as they are delicious!
Make Ahead and Storage
Storing Leftovers
After frosting, store your Soft Pumpkin Cookies with Salted Maple Frosting in an airtight container at room temperature for up to three days. The cookies stay tender, and the frosting remains creamy, though it softens slightly over time. Stack them with a layer of wax paper in between to keep things neat.
Freezing
If you want to plan ahead, freeze unfrosted cookies in a zip-top bag or airtight container for up to two months. Thaw them at room temperature before frosting freshly to maintain that soft texture and luxuriously smooth topping. While you can freeze frosted cookies, note that the frosting may firm up but still taste delicious when thawed.
Reheating
For the just-baked vibe, pop leftover cookies (unfrosted) in the microwave for about 10 seconds to warm them up. If they’re already frosted, let them come back to room temperature naturally—microwaving frosted cookies can make the topping a bit too melty.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in this recipe—just make sure it’s well-drained and not too watery, as excess moisture can make the cookie dough too loose.
Do I have to use salted maple frosting, or can I skip it?
While the Salted Maple Frosting is what makes these cookies extra special, you can serve them plain or with your favorite cream cheese frosting if desired. That said, the gorgeous sweet-salty maple finish brings something magical to these cookies.
Can I add nuts or chocolate chips to the dough?
Definitely! Fold in up to 1/2 cup of chopped pecans, walnuts, or even mini chocolate chips for additional flavor, texture, and fun. Just stir them in along with the dry ingredients for best distribution.
How can I make the frosting thicker or thinner?
If your frosting is too thick to spread, add milk a teaspoon at a time until you reach a smooth consistency. For a thicker frosting, simply add a bit more powdered sugar until it holds its shape.
Can I make these cookies gluten-free?
Yes—substitute a 1:1 gluten-free flour blend in place of the all-purpose flour. The soft, cakey nature of these cookies makes them very forgiving for gluten-free swaps, so go for it!
Final Thoughts
If you’re searching for the ultimate cozy treat, Soft Pumpkin Cookies with Salted Maple Frosting belong at the top of your fall baking list. They’re easy to whip up, universally loved, and guaranteed to bring joy with every bite. Grab your mixing bowls and dive in—the season’s most comforting flavors await!
Print
Soft Pumpkin Cookies with Salted Maple Frosting Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Salted Maple Frosting are the perfect fall treat. Tender cookies spiced with cinnamon, nutmeg, and cloves are topped with a sweet and salty maple frosting.
Ingredients
Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Salted Maple Frosting:
- 1/4 cup unsalted butter (softened)
- 2 tablespoons pure maple syrup
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk (as needed)
- pinch of flaky sea salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet ingredients just until combined.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheets. Bake for 12–14 minutes until set and lightly golden.
- Make frosting: Beat butter and maple syrup, then gradually add powdered sugar. Adjust consistency with milk. Frost cooled cookies and sprinkle with sea salt.
Notes
- Store cookies in an airtight container.
- Add chopped pecans to the dough for added texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
