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Cozy Pumpkin Cookies with Maple Cream Cheese Icing: Easy Fall Recipe

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These soft, cake-like pumpkin cookies are topped with a creamy maple cream cheese icing. They’re the happy accident that turned into a beloved fall tradition, perfect for any autumn gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • ¾ cup canned pumpkin puree
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ¼ cup pure maple syrup
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ½ teaspoon salt.
  3. In a large bowl, combine the wet ingredients: ½ cup melted unsalted butter (cooled slightly), ¾ cup granulated sugar, and ¼ cup packed light brown sugar. Whisk until smooth. Add 1 large room-temperature egg, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup. Whisk until fully combined and glossy.
  4. Stir in ¾ cup canned pumpkin puree until smooth.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  6. Scoop the dough onto the prepared baking sheets using a 1.5-tablespoon cookie scoop or tablespoon, spacing them about 2 inches apart.
  7. Bake for 12-14 minutes, until edges are set and lightly golden but centers still look soft. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  8. Make the icing: In a medium bowl, beat together 4 ounces softened cream cheese and ¼ cup softened unsalted butter until smooth and creamy (about 2 minutes). Add ¼ cup pure maple syrup and ½ teaspoon vanilla extract, beat until combined. Gradually add 1 cup powdered sugar and a pinch of salt, beating on low speed until smooth and fluffy.
  9. Once cookies are completely cool, spread a generous dollop of icing on each one. Optionally, top with a sprinkle of cinnamon or chopped pecans.

Notes

Don’t overmix the dough. Use room temperature ingredients. Let cookies cool completely before icing. Use real maple syrup for best flavor. Store iced cookies in the refrigerator for up to 5 days. Un-iced cookies can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, maple cream cheese icing, fall recipe, easy cookies, pumpkin dessert

Find it online: https://milacook.com/cozy-pumpkin-cookies-with-maple-cream-cheese-icing-easy-fall-recipe/