Pumpkin Sugar Cookies with Maple Cream Cheese Frosting
These irresistible pumpkin sugar cookies deliver authentic fall flavor with real pumpkin puree. Perfectly spiced and topped with a maple cream cheese frosting, these cookies capture the essence of autumn in every bite. Whether you're looking for Halloween sugar cookies or a delightful fall treat, this recipe combines simplicity with spectacular results, making it perfect for bakers of all skill levels.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
- Cookie Scoop
Ingredients
For the Cookies
- 2¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ cup unsalted butter softened (or coconut oil for dairy-free option)
- 1 cup granulated sugar can use coconut sugar for a less refined option
- ½ cup brown sugar packed
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 large egg or flax egg for vegan version
- 2 tsp vanilla extract
For the Maple Cream Cheese Frosting
- 4 oz cream cheese softened (dairy-free cream cheese works too)
- 2 tbsp unsalted butter softened
- 2 cups powdered sugar
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- In a large bowl using an electric mixer, beat the butter and both sugars together until light and fluffy, about 2-3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated. The mixture might look slightly curdled – this is completely normal.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don't overmix.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. For flatter cookies, gently press down on each dough ball with the bottom of a glass.
- Bake for 12-14 minutes, or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, maple syrup, vanilla extract, and salt, beating until fluffy and spreadable. If the frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
- Once the cookies are completely cool, spread a generous layer of maple cream cheese frosting on each cookie. If desired, sprinkle with cinnamon or add festive fall sprinkles for a decorative touch.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- Don't skip the chilling time - it prevents excessive spreading during baking.
- These cookies have a soft, cake-like texture rather than a crisp one.
- For Halloween-themed cookies, add orange food coloring to the frosting and decorate with festive sprinkles.
- For a simpler version, skip the frosting and roll dough balls in cinnamon sugar before baking.
- Don't skip the chilling time - it prevents excessive spreading during baking.
- These cookies have a soft, cake-like texture rather than a crisp one.
- For Halloween-themed cookies, add orange food coloring to the frosting and decorate with festive sprinkles.
- For a simpler version, skip the frosting and roll dough balls in cinnamon sugar before baking.
Nutrition
Calories: 175kcalCarbohydrates: 28gProtein: 2gFat: 6gSodium: 98mgFiber: 1gSugar: 18g
Tried this recipe?Let us know how it was!