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Super Soft Pumpkin Cookies with Cream Cheese Maple Icing Recipe

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4 from 5 reviews

These Super Soft Pumpkin Cookies offer a perfect balance of tender texture and warming fall spices. Made with fresh or canned pumpkin puree and a blend of cinnamon, ginger, and pumpkin pie spice, these cookies stay soft and moist with a luscious cream cheese maple icing that adds a delightful creamy sweetness. Ideal for autumn gatherings or cozy afternoons with a cup of tea, these cookies are easy to prepare and yield a large batch perfect for sharing.

Ingredients

Cookie Dough

  • 1 and 1/2 cups (340g) fresh or canned pumpkin puree, blotted to remove excess moisture
  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar (recommended dark)
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure maple syrup, milk, or orange juice
  • 1 and 1/2 teaspoons pure vanilla extract

Icing

  • 3 ounces (85g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 3/4 cup (90g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • Pinch ground cinnamon (about 1/8 teaspoon)

Instructions

  1. Prepare Pumpkin: Blot the pumpkin puree with paper towels to remove some moisture. Aim for slightly less than 1 and 1/2 cups (approximately 1 and 1/3 cups or 315g). You can refrigerate it covered for up to 1 day if needed.
  2. Preheat Oven and Prep Baking Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until well combined.
  4. Cream Butter and Sugars: Using a hand or stand mixer fitted with a paddle attachment, cream the softened butter and both brown and granulated sugars on medium speed until smooth and well combined, about 2 minutes. Add the egg and mix on high until fully incorporated, roughly 1 minute, scraping down sides as necessary.
  5. Add Flavorings and Pumpkin: Mix in the maple syrup (or milk/orange juice), vanilla extract, and blotted pumpkin puree on high speed until combined. Mixture may appear slightly curdled, which is normal.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix on low speed until a thick, sticky dough forms.
  7. Portion and Bake Cookies: Scoop or roll about 1.5 tablespoons of dough per cookie and place them 3 inches apart on prepared baking sheets. Bake for 14-15 minutes until the cookie edges look set but the centers remain soft.
  8. Cool Cookies: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Flavor improves if eaten the next day.
  9. Prepare Icing (Optional): Beat the softened cream cheese in a medium bowl on medium-high speed until smooth and creamy. Add the softened butter and beat to combine. Mix in confectioners' sugar, maple syrup, and a pinch of cinnamon on low speed until smooth and creamy. Adjust cinnamon to taste.
  10. Apply Icing and Store: Dip the tops of cooled cookies into the icing or spread it on with a knife. Store leftover iced cookies tightly covered at room temperature for up to 2 days or refrigerated for up to 1 week. Non-iced cookies can be stored at room temperature tightly covered for up to 1 week.

Notes

  • Blotting the pumpkin puree to remove excess moisture is crucial for dough consistency and cookie texture.
  • Using dark brown sugar enhances flavor but light brown sugar can be substituted.
  • Maple syrup can be replaced with milk or orange juice in the dough if preferred.
  • Cookies taste best after resting for a day as flavors mature and soften further.
  • The icing is optional but adds a rich, creamy sweetness perfect for the fall flavor.
  • Store cookies properly to maintain softness and freshness.

Find it online: https://recipefeastful.com/super-soft-pumpkin-cookies-with-cream-cheese-maple-icing-recipe/