Pumpkin Cookies with Maple Frosting Recipe are such soft, delicious cookies and perfect for fall! A simple, flavorful cookie recipe topped with creamy maple buttercream frosting!
These Pumpkin Cookies are simply delicious! Full of pumpkin goodness, they are the perfect cookies for a fall day! And topped with the decadent and creamy Maple Buttercream Frosting, they make any day a little bit brighter! They are so moist, soft and delicious, and they taste just like fall!
Why We Love This Recipe
Full of Fall Flavors – Pumpkin, Pumpkin Pie Spice, Brown Sugar, and Maple flavors all shine in this delicious cookie.
A Simple Recipe – This cookie recipe includes ingredients that we all know and love for this time of year. You may already have them in your pantry or fridge.
Quick and Easy. These cookies are really quick and easy to make. No cookie cutters or piping bags are involved in these tasty treats!
How to Make Pumpkin Cookies with Maple Buttercream Frosting
How to Make Pumpkin Cookies Step by Step Instructions
- Prep. Preheat oven to 350º F. Line baking sheets with parchment paper and set aside.
- Cream together the wet ingredients. To make them, I cream together the butter and sugars with my electric mixer until the butter and sugar mixture becomes light and fluffy. This takes about 3 minutes. Then, I mix in the pumpkin puree, an egg, and my vanilla extract. For the pumpkin puree, I love to use my own homemade pumpkin puree, but you can easily substitute it with store-bought.
- Whisk together dry ingredients. In another bowl, I whisk together my dry ingredients of flour, baking soda, pumpkin pie spice, and salt.
- Mix dry and wet ingredients. Slowly add dry ingredients into the pumpkin mixture until just combined.
- Drop and bake. Use a tablespoon cookie scoop and drop cookie dough onto the prepared baking sheets. Bake for 10-12 minutes until set but not overbaked.
- Cool and frost. Then, I remove the cookies from the parchment paper to a wire cooling rack to cool completely before frosting them with my Maple Buttercream Frosting.
How to Make Maple Buttercream Frosting Step by Step Instructions
I’ve shared my recipe for this buttercream frosting previously, but I’m sharing the scaled down recipe that works perfectly for this cookie recipe!
- Cream together the butter, confectioner’s sugar and maple syrup until light and fluffy. Add heavy cream a tablespoon at a time, beating well after each, until the maple frosting is well combined and fluffy.
More Favorite Cookies
Here’s my Pumpkin Cookies Recipe with Maple Buttercream Frosting. I hope you love them as much as we do.
Pumpkin Cookies Recipe with Maple Buttercream Frosting
Equipment
Ingredients
- 1 cup butter, softened
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 cup pumpkin puree , homemade or store-bought
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Maple Buttercream Frosting Recipe
- 1/2 cup butter, softened
- 2 cups confectioners’ sugar
- 2 teaspoons maple syrup
- 2 tablespoons heavy cream
Instructions
- Prep. Preheat oven 350ºF. Line a baking sheet with parchment paper and set aside.
- Cream together the wet ingredients. Cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the pumpkin puree, egg, and the vanilla extract.
- Whisk together the dry ingredients. Whisk together the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
- Mix the dry into the wet ingredients. Slowly mix the dry ingredients into the pumpkin puree mixture until combined.
- Drop and bake. Drop cookie dough by the tablespoon full onto the prepared baking sheet and bake for about 10 minutes, until set but not overbaked.
- Cool, frost and serve. Remove the cookies from the oven and transfer to a wire rack for cooling completely. Once cooled, frost with Maple Frosting (recipe below).
Maple Buttercream Frosting Recipe:
- Cream together the butter, confectioner’s sugar and maple syrup until light and fluffy. Add heavy cream a tablespoon at a time, beating well after each, until the maple frosting is well combined and fluffy.
Notes
How to Store and Freeze
To store, the frosted cookies will keep on the counter for up to 3 days. To freeze, store the frosted cookies in an airtight, freezer-safe container for up to 2 months.Make Ahead Instructions
To make ahead, prepare the cookies and the frosting and store separately. Store the cookies in an airtight container at room temperature for up to 3 days. Store the frosting in an airtight container or zip top bag in the refrigerator. When ready to assemble, allow the frosting to come to room temperature and then spread onto the cookies and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Thank you for another simple but marvelous solution for holidays table !
I sure hope you enjoy them! xo
YUM! So perfect for fall!
Robyn, these cookies are perfection! I cannot wait to try these!!!!
Could I make these cookies with Truvia with gluten free flour and coconut oil.
Robyn, these look like pumpkin PERFECTION – who needs pie when you have these cookies! Happy fall! xo
Hi Robyn
This is an awesome recipe.
Thank u so much!
I’m going to give it to my mom to try as well.
She loves baking and cooking
I’ll make them this weekend
XOXO
I hope you both enjoy them! My family loves them. Thanks so much! xo
These cookies look and sound amazing! They’re getting baked asap!
Thanks so much, Jessica! I think you are going to love them! xo
How many cookies will this recipe make? Thank you
Hello Robyn!
(Such a HUGE fan). My fam only likes desserts with chocolate. have you ever tried/would you recommend adding ch chips to this recipe? If so, please provide your wisdom aka detailed instructions. Thanks!
Hi Tahlia,
I’ve not added chocolate chips to this recipe, but think you could fold mini chocolate chips into the cookie dough right before scooping onto the baking sheet. Then, bake as normal. Another idea would be to make my simple chocolate ganache glaze. Then drizzle a bit of the chocolate over the cookies and allow that to cool. Then, add the frosting. YUM!