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Pumpkin Cookies with Maple Icing

These incredibly easy, quick, and utterly memorable pumpkin cookies feature a soft, spiced cake-like texture, topped with a dreamy, fluffy maple icing—pure autumn comfort in every bite!
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 25 minutes
Total Time 29 minutes
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ cup shortening
  • 1 cup brown sugar
  • 1 cup pumpkin puree 100% pumpkin, not pie filling
  • 1 large egg
  • 1 tsp vanilla extract
For the Icing:
  • ½ cup unsalted butter at room temperature
  • ¼ cup maple syrup real maple syrup for best flavor
  • 2 tbsp pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 package powdered sugar 16 ounce
  • 1 drop orange gel food coloring or as desired; optional
  • 1 tbsp black sprinkles or as desired; optional

Equipment

  • Oven
  • Baking sheets
  • Parchment paper
  • Large bowl
  • Electric mixer
  • medium bowl
  • Wire rack
  • Tablespoon

Method
 

  1. Step 1: Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. 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.
  4. Step 4: Add the pumpkin puree, egg, and vanilla extract to the shortening mixture. Mix well until happily combined.
  5. Step 5: Gradually add the dry flour mixture to the wet ingredients, spoon by spoon. Mix just until everything comes together; do not overmix.
  6. Step 6: Using a tablespoon, scoop dollops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Step 7: Bake for about 14 minutes, or until the edges are lightly browned. Rotate baking sheets halfway through for even cooking.
  8. 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.
  9. Step 9: Add pumpkin puree, pumpkin pie spice, and vanilla extract to the butter mixture. Mix well.
  10. 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.
  11. Step 11: When cookies are out of the oven, let them rest on the baking sheets for about 5 minutes.
  12. 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.

Notes

Substitutions & Additions: If you don't have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and a pinch of cloves. Stir in ½ cup of chocolate chips (dark, milk, or white) or ½ cup of chopped pecans or walnuts to the cookie dough for an extra treat. While the maple icing is divine, you can swap it for a classic cream cheese frosting. If you don't have 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: Ensure butter and egg are at room temperature for smoother mixing and a consistent final product. Avoid overmixing the dough once dry ingredients are added to prevent tough cookies. Always double-check that you're using 100% pumpkin puree, not pie filling. Allow cookies to cool completely on a wire rack before icing to prevent melting. You can make the cookie dough ahead of time and store it in the refrigerator for up to 2-3 days; bring to closer to room temperature before scooping and baking.
Storage: Store fully cooled and iced pumpkin cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cookies 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.