PUMPKIN COOKIES WITH MAPLE CREAM CHEESE FROSTING – Soft and pillowy pumpkin cookies topped with a whipped maple flavored cream cheese frosting.
My husbands all-time favorite cookies are pumpkin cookies that his mother makes. Just the smell of the cookies baking brings back happy childhood memories.
Pumpkin Cookies with Maple Cream Cheese Frosting are very similar to the ones my husband grew up with. The only real difference being the cream cheese frosting. I adore the combination of pumpkin and cream cheese, and the addition of maple extract make these cookies so delicious!
If you don’t have maple extract readily available, the frosting can be made without it if needed. However, I think it really adds a nice depth to the cookies. If you do decide to make the frosting without the maple extract I would recommend adding a little more vanilla extract.
Store Pumpkin Cookies with Maple Cream Cheese Frosting in the fridge. They will be good for at least 3-4 days. For the best flavor, remove the cookies from fridge 20-30 minutes before serving.
Here’s what you need to make Pumpkin Cookies with Maple Cream Cheese Frosting…
- Butter, salted and unsalted
- Sugar
- Light brown sugar
- Egg
- Canned pumpkin
- Vanilla extract
- Flour
- Baking powder
- Pumpkin pie spice
- Baking soda
- Salt
- Cream cheese
- Powdered sugar
- Maple extract
Pumpkin Cookies with Maple Cream Cheese Frosting
PUMPKIN COOKIES WITH MAPLE CREAM CHEESE FROSTING - Soft and pillowy pumpkin cookies topped with a whipped maple flavored cream cheese frosting.
Ingredients
Cookies
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 15 ounce canned pumpkin
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Frosting
- 1 cup salted butter, room temperature
- 8 ounce package cream cheese, room temperature
- 4 cups powdered sugar, more as needed
- 1/2 teaspoon vanilla, extract
- 2 teaspoons maple extract
Instructions
- To make the cookies: Preheat oven to 350.
- In a stand mixer, add the butter, sugar, and light brown sugar. Beat until light and fluffy.
- Add the egg, mix until fully incorporated.
- Add the pumpkin and vanilla. Mix until barely combined.
- In a medium sized bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda, and salt.
- Slowly add the flour mixture to the pumpkin mixture. Mix until barely combined.
- Using a 2 tablespoon sized scoop, portion the cookie dough and place on a baking sheet.
- Bake for 12 mintues.
- Let cookies cool on the baking sheet for 20 minutes before moving. Cool completely before frosting cookies.
- To make the frosting: In a stand mixer, add the salted butter and cream cheese. Beat until light and fluffy.
- Add the powdered sugar a bit at a time, beat until light and fluffy.
- Add the vanilla and maple extracts, mix until combined.
- Add more powdered sugar if needed for a fluffy, but firm consistency.
- Frost cookies with about 1 tablepoon of frosting for each cookie.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 125mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Southern Living and I Heart Nap Time
[…] Looking for more pumpkin recipes? Try my Pumpkin Cheesecake or Pumpkin Cookies with Maple Cream Cheese Frosting. […]