Soft Pumpkin Cookies with Salted Maple Icing

These soft pumpkin cookies have a chewy, savory filling that’s made with pureed pumpkin and milk. The dough is studded with raisins and the icing sugar gives these cupcakes a more salty flavor than you’d expect.

The “bromabakery recipe” is a delicious treat that will also make your house smell amazing. The recipe requires just four ingredients and can be made in under an hour.

This weekend, make these delicate pumpkin cookies with a lovely salted maple frosting. For all your pumpkin baking requirements, you’ll enjoy these maple pumpkin cookies.

Pumpkin Cookies with Maple Syrup

We’re cooking pumpkin cookies, so come in, loser. No, but really, these wonderfully soft maple pumpkin cookies with the most exquisite maple frosting should be made by everyone. They have the most delicious fudgy texture and are nicely spiced with a dash of maple taste. I know I test recipes for a living (and stand by them all), but every now and then we come up with something that tastes *so good* that it would be cruel not to share it. It serves as a constant reminder of why I like what I do. This month’s recipe is for soft pumpkin cookies. In the past week, I’ve made them at least ten times. This isn’t a joke. So be ready for a cookie that will definitely addict you.

Let’s go.

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What is it about these frosted pumpkin cookies that makes them so delicious?

If I had to choose a favorite pumpkin recipe, it would be these frosted maple pumpkin cookies! In fact, they’re one of my all-time favorite cookies (aside from brownie cookies, duh). So we compiled a list of important traits that distinguish these pumpkin cookies from the others.

  • Super soft: If you’re anything like me, you imagine a cakey, almost muffin-like cookie when you think of pumpkin cookies. BUT, this year, we set out to make a wonderfully soft and chewy pumpkin cookie…and we succeeded, my friends. These delicious pumpkin cookies have a chewy edge and a gooey center, much like your favorite chewy chocolate chip cookies. They’re going to be a hit with you.
  • Maple’s salty-sweet taste may be overpowering, especially in its sweetness. For a mild maple flavor that doesn’t taste fake, we utilized a very little quantity of maple extract in our cookies and pure maple syrup in the glaze. We also added just the right amount of salt to balance off the sweet maple taste.
  • Extremely simple to make: I like these cookies since they are produced in just one dish and do not demand any dough cooling. That implies you can go from thinking about cookies to eating them in less half an hour. Score!

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To prepare soft frosted pumpkin cookies with maple frosting, you’ll need the following ingredients.

  • Pumpkin Puree: For this pumpkin cookies recipe, we suggest choosing a firmer pumpkin puree since a watery pumpkin might result in a cakier cookie. The Libby’s, One-Pie Pumpkin, and Nature’s Promise are our favorites. Just make sure it’s 100 percent pure pumpkin puree and not pumpkin pie mix, whichever brand you choose!
  • For this pumpkin cookie recipe, you’ll need 1 stick (1/2 cup) unsalted butter melted. We suggest unsalted, but you may use salted if you like and reduce the salt in the recipe to taste! These cookies will stay soft thanks to the melted butter!
  • Egg yolk: The pumpkin puree will give the cookies more structure. As a result, a full egg produces a cakey pumpkin cookie. You’ll only need one egg yolk to make a soft, chewy one. To avoid wasting food, save your egg whites and use them to create macarons or a pavlova.
  • Brown Sugar: Brown sugar is the only sugar you’ll need for these classic autumn cookies! Brown sugar will intensify the taste while also keeping the cookies moist.
  • All-purpose flour works wonderfully in these cookies, as does a 1:1 gluten-free mix if you want to make them gluten-free! Bob’s Red Mill is a favorite of ours.
  • Baking Soda: Baking soda gives the cookies just enough rise to give them some height while keeping them fudgy.
  • Baking Powder: To obtain the perfect balance of leavener in these cookies, you’ll also need a pinch of baking powder!
  • Spices: To make these soft pumpkin cookies more warm and bring out the pumpkin taste, we used ground cinnamon and nutmeg. You may customize the quantity of spiciness to your preference!

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Tips for retaining the softness of these maple pumpkin cookies

  1. They should be underbaked.
  2. They should be underbaked.
  3. They should be underbaked.

No, but that is, in fact, the entire point. The cookies will continue to bake as they cool, so if you remove them from the oven before they are entirely done, they will be overbaked by the time they cool. As a result, if you remove them from the oven while they are still gooey in the centre, they will cool into the most exquisite fudgy pumpkin texture. Just put your faith in me, okay? I’m a seasoned professional.

Let’s get this party started, angels. Let’s get this party started!

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Print

This weekend, make these delicate pumpkin cookies with a lovely salted maple frosting. For all your pumpkin baking requirements, you’ll enjoy these maple pumpkin cookies.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • 30 minutes total
  • 1 batch yields 12 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • 30 minutes total
  • 1 batch yields 12 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • 30 minutes total
  • 1 batch yields 12 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

for the pumpkin maple cookies

  • melted 1/2 cup unsalted butter
  • 1/3 cup pureed pumpkin
  • 1 pound of brown sugar
  • 1 yolk of an egg
  • 1 teaspoon extract de vanille
  • a quarter teaspoon of maple extract
  • 1 1/2 cups flour (all-purpose)
  • 1/2 teaspoon bicarbonate of soda
  • a quarter teaspoon of baking powder
  • a half teaspoon of salt
  • 1/2 teaspoon cinnamon powder

because of the maple glaze

  • 2 c. sugar (powdered)
  • 2–4 teaspoons of milk
  • 1 tblsp maple molasses
  • salt (1/4 teaspoon)

Instructions

  1. Combine the melted butter, blotted pumpkin puree, and brown sugar in a large mixing basin. To mix the ingredients, whisk them together.
  2. Mix in the egg yolk, vanilla extract, and maple extract until well combined.
  3. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl. Mix until a soft dough forms with no visible flour streaks.
  4. Refrigerate for 30 minutes after covering with plastic wrap.
  5. Preheat the oven to 350° F and line a baking sheet with parchment paper after 30 minutes. Scoop out balls of dough with a 1 ounce cookie scoop, spacing them 2 inches apart on the prepared cookie sheet. Bake for 9 to 11 minutes, or until the cookies have risen up and are set on the outside but are still underbaked in the center. Don’t overcook the potatoes. Allow time for cooling.
  6. Make the icing while the cookies are cooling. To make the frosting, whisk together all of the ingredients in a small bowl. Mix everything together with a whisk until it’s completely smooth and shiny.
  7. Once the cookies have fully cooled, apply the icing and, if preferred, sprinkle with chopped nuts. Enjoy!

Fall cookies, maple pumpkin cookies, pumpkin cookies, and frosted pumpkin cookies are just a few of the options.

The “icing for pumpkin cookies” is a recipe that I found on the Food Network. The icing is made from cream cheese and confectioners sugar.

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