Oh, friend, there’s just something magical about the air getting crisp, the leaves turning brilliant shades, and that unmistakable scent of pumpkin spice wafting from the kitchen, isn’t there? It transports me right back to my childhood, to grandma’s kitchen filled with warmth and the promise of a delicious treat. And these Pumpkin Cookies with Maple Icing? They’re pure autumn comfort, bottled up in a sweet, soft, perfectly spiced bite. Forget complicated baking; this recipe is all about bringing that cozy, nostalgic feeling to your home without all the fuss. You’re going to love how incredibly easy, unbelievably quick, and utterly memorable these cookies are!
Why You’ll Love Pumpkin Cookies with Maple Icing
- Fast: From mixing bowl to cooling rack in under 30 minutes.
- Easy: Simple ingredients and straightforward steps perfect for any baker.
- Giftable: They package beautifully for friends, neighbors, or holiday gatherings.
- Crowd-pleasing: That combination of soft pumpkin and sweet maple is irresistible!
Ingredients
Gather your ingredients, my dear, and let’s get baking! Good news – most of these are probably already hanging out in your pantry.
For the Cookies:
- 2 cups all-purpose flour: The foundation of our soft, cake-like cookies.
- 1 teaspoon baking powder: Our little helper for a lovely rise.
- 1 teaspoon baking soda: Works with the pumpkin to create that perfect texture.
- ½ teaspoon salt: Just a pinch to balance all the sweet goodness.
- 1 teaspoon pumpkin pie spice: This is where the magic happens! All those warm, cozy fall flavors in one spoonful.
- ½ cup shortening: For that wonderfully tender, almost melt-in-your-mouth cookie texture.
- 1 cup brown sugar: Adds a rich, molasses-y sweetness that pairs beautifully with pumpkin.
- 1 cup pumpkin puree: Make sure it’s 100% pumpkin, not pie filling! This gives our cookies their signature flavor and moisture.
- 1 large egg: Our binding agent, bringing everything together.
- 1 teaspoon vanilla extract: A classic flavor enhancer that makes everything taste better.
For the Icing:
- ½ cup unsalted butter, at room temperature: Soft butter is key for a super smooth icing.
- ¼ cup maple syrup: The star of our icing! Use real maple syrup for the best flavor, trust me on this one. If you’re a maple fan, you might even enjoy making homemade maple syrup candy.
- 2 tablespoons pumpkin puree: A touch more pumpkin to tie it all together.
- 1 teaspoon pumpkin pie spice: Repeating those warm notes in the icing.
- 1 teaspoon vanilla extract: More vanilla, because why not?
- 1 (16 ounce) package powdered sugar: The base for our fluffy, sweet icing.
- 1 drop orange gel food coloring, or as desired: Totally optional, but it gives the icing a cheerful fall hue!
- 1 tablespoon black sprinkles, or as desired (Optional): Perfect for a little festive flair, especially around Halloween!
How to Make Pumpkin Cookies with Maple Icing
Ready to create some kitchen magic? Let’s get started!
- First things first, preheat your oven to a cozy 350 degrees F (175 degrees C). While it’s warming up, grab two baking sheets and line them with parchment paper. This little trick makes cleanup a breeze and prevents sticking.
- In a large bowl, whisk together all your dry cookie ingredients: the flour, baking powder, baking soda, salt, and pumpkin pie spice. Sifting isn’t strictly necessary but it helps ensure everything is perfectly combined and lump-free.
- Now, in a separate large bowl, it’s time to cream together the shortening and brown sugar. Grab your electric mixer and beat them until the mixture is beautifully light and fluffy, usually about a minute. This step incorporates air, making your cookies super tender.
- Add the pumpkin puree, that lovely large egg, and the vanilla extract to your shortening mixture. Mix everything really well until it’s all happily combined.
- Gradually, spoon by spoon, add your dry flour mixture to the wet ingredients. Mix just until everything comes together. Be careful not to overmix, or your cookies might become tough!
- Using a tablespoon, scoop dollops of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie, as they’ll spread a little.
- Pop those sheets into the preheated oven and bake for about 14 minutes. You’ll know they’re ready when the edges are lightly browned. I always recommend rotating your baking sheets halfway through the baking time to ensure even cooking!
- While your cookies are doing their thing, let’s whip up that incredible maple icing! In a medium bowl, combine your softened butter and maple syrup. Beat with your electric mixer until it’s wonderfully smooth.
- Next, add in the pumpkin puree, pumpkin pie spice, and vanilla extract to the butter mixture. Give it another good mix until all those flavors are happy together.
- Gradually add the powdered sugar, beating until your icing is delightfully fluffy. If you’re feeling festive, now’s the time to add a drop or two of orange gel food coloring and beat until it’s uniform.
- When your cookies come out of the oven, let them hang out on the baking sheets for about 5 minutes. They’re a little delicate when warm, so this helps them firm up.
- After their brief rest, transfer the cookies to a wire rack to cool completely. This usually takes 20 to 30 minutes. Patience is a virtue here; you don’t want your beautiful icing to melt!
- Once your cookies are thoroughly cooled, get creative! Pipe or spread that luscious maple icing onto each cookie and, if you like, sprinkle with those fun black sprinkles. Voila! Pure pumpkin perfection.
Substitutions & Additions
Feel free to get creative and make these cookies your own!
- Spice it Up: If you don’t have pumpkin pie spice, you can easily make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves.
- Chocolate Lovers: Stir in ½ cup of chocolate chips (dark, milk, or white!) to the cookie dough for an extra treat.
- Nutty Crunch: Add ½ cup of chopped pecans or walnuts for a delightful texture. If you love fall desserts with nuts, you might also enjoy our easy pumpkin pie bars.
- Cream Cheese Icing: While the maple icing is divine, you can swap it for a classic cream cheese frosting if that’s more your jam.
- No Shortening? You can substitute an equal amount of softened butter, but the texture will be slightly different – a bit less cakey, more like a traditional cookie.
Tips for Success
Baking is supposed to be fun, not stressful! Here are a few pointers to help you nail these cookies every time:
- Room Temperature Ingredients: For both the cookies and the icing, having your butter and egg at room temperature helps them mix more smoothly and create a better emulsion, leading to a more consistent final product.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour too much, resulting in tougher cookies.
- Pumpkin Puree vs. Pie Filling: Always double-check your can! Pumpkin puree is 100% pumpkin, while pumpkin pie filling has added spices and sugar, which will throw off the flavor balance of this recipe.
- Cool Completely: I know it’s hard to wait, but icing warm cookies will cause your beautiful maple icing to melt into a puddle. Let them cool fully on a wire rack!
- Prep Ahead: You can make the cookie dough ahead of time and store it in the refrigerator for up to 2-3 days. Just bring it closer to room temperature before scooping and baking.
How to Store Pumpkin Cookies with Maple Icing
If you manage to have any left, here’s how to keep them fresh!
Store your fully cooled and iced pumpkin cookies in an airtight container at room temperature for up to 3-4 days. If you live in a warm climate or prefer a firmer icing, you can pop them in the refrigerator, but they might dry out a tiny bit faster. For longer storage, these cookies freeze beautifully! Place them in a single layer on a baking sheet to flash freeze the icing, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before serving.
FAQs
Got questions? I’ve got answers!
Can I use fresh pumpkin puree?
Absolutely! If you’re using homemade pumpkin puree, just make sure it’s thick and not too watery. If it’s very thin, you might want to drain some of the excess liquid or reduce it slightly on the stovetop to prevent your cookies from being too wet. For more autumnal baking inspiration, don’t miss our recipe for moist cinnamon applesauce bread!
Why are my cookies flat?
Flat cookies can happen for a few reasons! Your baking soda or powder might be old (always check expiration dates!), your oven might not be hot enough, or your dough could be too warm. Ensure your oven is preheated properly and that your ingredients are fresh.
Can I make these cookies gluten-free?
I haven’t tested this specific recipe with gluten-free flour, but generally, a 1:1 gluten-free all-purpose flour blend (one that includes xanthan gum) should work. Just be aware that the texture might be slightly different.
Can I make these cookies ahead for a party?
Yes, absolutely! These cookies are perfect for making a day or two in advance. Store them in an airtight container, and the icing will stay perfectly soft and delicious.
For more delicious recipe inspiration, be sure to follow us on Pinterest!
Pumpkin Cookies with Maple Icing
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Step 3: In a separate large bowl, cream together the shortening and brown sugar with an electric mixer until light and fluffy, about 1 minute.
- Step 4: Add the pumpkin puree, egg, and vanilla extract to the shortening mixture. Mix well until happily combined.
- Step 5: Gradually add the dry flour mixture to the wet ingredients, spoon by spoon. Mix just until everything comes together; do not overmix.
- Step 6: Using a tablespoon, scoop dollops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 7: Bake for about 14 minutes, or until the edges are lightly browned. Rotate baking sheets halfway through for even cooking.
- Step 8: While cookies bake, prepare the icing: In a medium bowl, combine softened butter and maple syrup. Beat with an electric mixer until smooth.
- Step 9: Add pumpkin puree, pumpkin pie spice, and vanilla extract to the butter mixture. Mix well.
- Step 10: Gradually add the powdered sugar, beating until the icing is delightfully fluffy. If desired, add orange gel food coloring and beat until uniform.
- Step 11: When cookies are out of the oven, let them rest on the baking sheets for about 5 minutes.
- Step 12: Transfer cookies to a wire rack to cool completely (20 to 30 minutes). Once cooled, pipe or spread the maple icing onto each cookie and garnish with black sprinkles if desired. Serve immediately.