Pumpkin Cookies with Maple Frosting
Soft and tender pumpkin cookies with a heap of autumn spices, and slathered with an awesomely sweet maple frosting! Simple, but classic, these Pumpkin Cookies with Maple Frosting are 100% irresistible.
Servings 36
Ingredients
For pumpkin cookies:
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 large egg
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. clove
- 1/4 tsp. ginger
For maple frosting:
- 4 tbsp. butter melted
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 1 1/2 tsp. maple extract or maple flavoring
- 3 - 4 cups powdered sugar
Instructions
For pumpkin cookies:
- In a large mixing bowl, cream together the butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
- Add dry ingredients to pumpkin mixture and beat until just combined.
- Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
- Remove cookies to a wire rack. Cool completely.
For maple frosting:
- In a medium bowl, whisk together butter, maple syrup, vanilla, maple extract, and 3 cups powdered sugar.
- Add additional powdered sugar, as needed, to achieve a consistency that is thicker than a glaze - it shouldn't run off the cookie - but easily spreadable. The butter may start to set the frosting as you mix, but you can pop it in the microwave for just a few seconds, 5-6 seconds, to thin it back out.
- Frost cookies, and allow to set.