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pumpkin cookies with maple frosting

Pumpkin Cookies with Maple Frosting


  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract

For the frosting

  • 8 ounce cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 3 tablespoons pure maple syrup
  • 1/2 cup chopped pecans


  1. Set over to 350 degrees F. Spray a baking sheet with non-stick spray and set aside.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk well and set aside. In the bowl of a mixer fitted with the paddle attachment, add butter and mix on medium speed until light in color and smooth, about 1 minutes. Add sugar and mix until light and fluffy, about 1 minute. Add pumpkin puree, egg and vanilla extract. Mix on medium speed until well-combined, being sure to scrape the sides of the bowl. Stir in flour and mix until combined.
  3. Scoop dough out onto the prepared baking sheet into 2-inch balls, about 12 total. Bake for 15 minutes. Allow to cool completely. Repeat with remaining cookie dough.
  4. Once cookies are cooled, prepare the frosting. In a large bowl, combine cream cheese and butter. Mix with a handmixer until smooth and creamy. Add powdered sugar and maple syrup and continue to mix until combined. Spread frosting on cooled cookies and sprinkle chopped pecans on top.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert