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
Scale
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