Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe

I absolutely love how these Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe turn out every single time. They’re tender, moist, and packed with all the warm fall flavors you crave—think pumpkin, cinnamon, and just a hint of ginger. The real magic, though, comes from that luscious maple cream cheese icing that I’ll be sharing with you—it’s the perfect sweet finish that makes these cookies feel special for any occasion.

When I first tried this recipe, I was blown away by how easy it was to pull together but how impressive the results tasted. Whether you’re baking for a cozy weekend treat or bringing something to a holiday party, these Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe truly shine. Trust me, once you make them, you’ll find that they become a fast favorite in your baking lineup.

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Ingredients You’ll Need

The ingredients in this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe are pretty straightforward but make all the difference. Fresh or canned pumpkin works, and the spices come together for that signature autumnal taste you’ll adore.

• Pumpkin Puree: Make sure to blot out excess moisture so your dough isn’t too wet—this helps keep cookies soft but not soggy.
• All-Purpose Flour: Spoon and level the flour for accurate measurements and consistent texture in your cookies.
• Baking Powder & Soda: These leavening agents give your cookies just the right lift and softness.
• Salt: Balances the sweetness and enhances all those spices.
• Pumpkin Pie Spice: The secret spice blend that makes pumpkin cookies sing—if you don’t have it, a simple mix of cinnamon, nutmeg, and cloves works too.
• Cinnamon & Ginger: Adds depth and warmth to the flavor profile.
• Unsalted Butter: Softened to room temperature for creamy mixing and tender crumb.
• Brown Sugar: I recommend dark brown sugar for that rich molasses flavor that pairs beautifully with pumpkin.
• Granulated Sugar: For balanced sweetness and slight crisp edges.
• Egg: Room temperature ensures better mixing and rise in your dough.
• Maple Syrup (or milk/orange juice): I love the maple syrup for its flavor kick, but milk or orange juice also bring nice subtle notes.
• Vanilla Extract: A touch of vanilla enhances the overall flavor.
• Cream Cheese (for icing): Full-fat and room temperature is key for smooth, creamy frosting.
• Confectioners’ Sugar: Sweetens and thickens the icing perfectly.

Variations

One of the best parts of this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe is how easy it is to tweak based on your taste or what you have on hand. I often mix it up just a bit depending on my mood or the season.

• Spice It Up: Adding a pinch of nutmeg or allspice kicks the warmth up a notch—I love doing this around Thanksgiving!
• Dairy-Free Option: Swap butter with a non-dairy spread and use a vegan cream cheese for the icing to make it dairy-free without sacrificing flavor.
• Orange Zest: I sometimes add a teaspoon of orange zest to the dough for a citrusy brightness that pairs beautifully with pumpkin and maple.
• Add Nuts or Chocolate Chips: For a bit of texture, try folding in chopped pecans or semi-sweet chocolate chips before baking.

How to Make Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe

Step 1: Prepare Your Pumpkin Puree Perfectly

The first trick I discovered making these cookies is to blot your pumpkin puree with paper towels first—it removes excess moisture that can make your dough too wet. I usually place the pumpkin in a paper towel-lined bowl and let it sit a few minutes to soak up water without squeezing it completely dry. You’ll want somewhere between 1 and 1/3 to 1 and 1/2 cups of pumpkin after. This little step makes a huge difference in keeping your cookies soft but not cakey.

Step 2: Mix Your Dry Ingredients

While your pumpkin is resting, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger in a large bowl. This ensures your spices are evenly distributed throughout the dough so every bite tastes balanced and delicious.

Step 3: Cream the Butter and Sugars

Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy—about 2 minutes on medium speed. This step helps your cookies get that soft texture and slight chew. Then add the egg and beat on high speed until fully combined. Make sure to scrape down the bowl so everything blends perfectly.

Step 4: Add Pumpkin and Flavorings

Now you add the blotted pumpkin, maple syrup (or your choice), and vanilla extract. Mix on high until combined. The mixture might look a bit curdled here—don’t worry, that’s totally normal and will come together once you add the dry ingredients.

Step 5: Bring It All Together

Slowly add the dry ingredients to your wet mixture and fold it carefully on low speed until just combined, making sure not to overmix. Your cookie dough will be thick and sticky—that’s exactly what you want for soft, fluffy cookies. Then scoop or roll roughly 1.5 tablespoons of dough for each cookie and place them about 3 inches apart on parchment-lined baking sheets.

Step 6: Bake, Cool, and Frost

Bake at 350°F (177°C) for 14-15 minutes—you’re looking for set edges but soft centers. Once out, let them rest on the pan for 5 minutes before moving to a wire rack to cool completely. I learned that the flavor really develops after a day or two, so these cookies get even better if you can wait to enjoy them.

For the optional maple cream cheese icing: beat the cream cheese and butter until fluffy, then add in confectioners’ sugar, maple syrup, and a pinch of cinnamon. Spread or dip the tops of cooled cookies for that perfect finishing touch. Be sure to cover leftover iced cookies tightly and keep refrigerated up to a week to stay fresh.

How to Serve Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe

Garnishes

I like to keep it simple with a light dusting of ground cinnamon or a tiny sprinkle of crushed pecans on top of the icing—it adds just a hint of texture and visual appeal without overwhelming the flavors.

Side Dishes

These cookies go wonderfully with a warm cup of chai tea, hot apple cider, or even a creamy latte. I also enjoy serving them alongside a scoop of vanilla ice cream for an indulgent seasonal dessert treat.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a rustic wooden board surrounded by autumn leaves and mini pumpkins. You can also stack them in pretty clear jars tied with twine as charming homemade gifts your friends will love.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies without icing in an airtight container at room temperature, and they stay soft for up to one week. I like to layer parchment paper between the cookies to keep them from sticking together.

Freezing

For longer storage, I freeze baked and cooled cookies in a single layer on a baking sheet until firm, then transfer them to a freezer bag. They keep well for about 3 months. When I’m ready to enjoy, I thaw them at room temperature—no need to defrost in the microwave!

Reheating

If you want that fresh-baked warmth, I pop cookies in a 300°F oven for about 5 minutes to rejuvenate softness without drying them out. Just be sure not to reheat iced cookies this way—do it only for plain ones.

FAQs

Final Thoughts

This Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe holds a special place in my kitchen because it’s the kind of treat that feels homemade and comforting every time you take a bite. I love sharing it with friends who tell me it reminds them of cozy fall afternoons. Give it a try—you’ll find joy not just in baking them but in watching your family and guests fall in love with these tender, flavorful cookies just as I did.

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