Why You’ll Love This Recipe
I love these cookies because they’re incredibly soft and full of cozy flavor. The pumpkin keeps the texture light and moist, while the maple buttercream adds a creamy, luxurious finish. They’re ideal for autumn parties, Thanksgiving dessert tables, or just treating myself with a homemade seasonal bake. Plus, the smell while baking is absolutely magical.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pumpkin Cookies
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¾ cup salted butter (1½ sticks), softened
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½ cup white sugar
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½ cup light brown sugar
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1 large egg
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1 large egg yolk
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1 teaspoon vanilla extract
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½ cup plain pumpkin purée (well-drained to reduce to about ¼ cup)
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1¾ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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1 tablespoon pumpkin pie spice
Maple Buttercream Frosting
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6 tablespoons salted butter, softened
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1½ cups powdered sugar
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3 tablespoons pure maple syrup
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¼ teaspoon ground cinnamon or pumpkin pie spice (optional)
Topping (Optional)
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¼ cup chopped roasted pecans
Directions
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I start by preheating the oven to 350°F (175°C) and lining my baking sheet with parchment paper or silicone mats.
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To prepare the pumpkin, I place it between several paper towels and press gently to remove excess moisture until it reduces to about ¼ cup.
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In a large mixing bowl, I beat together the softened butter, white sugar, brown sugar, egg, egg yolk, vanilla, and the drained pumpkin until smooth and fluffy.
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In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
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I gradually add the dry ingredients to the wet mixture, about ½ cup at a time, mixing just until combined and scraping the bowl as needed.
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Using a tablespoon, I scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
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I bake the cookies for 10–12 minutes, or until they’re set but still soft. Then I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
For the maple frosting:
8. In a large bowl, I beat the softened butter until creamy.
9. I add the powdered sugar and continue mixing until smooth.
10. Then I pour in the maple syrup and the cinnamon or pumpkin spice, beating until I have a fluffy, spreadable consistency.
For the toasted pecans:
11. I toast the chopped pecans in a dry skillet over medium heat for about 30–60 seconds, watching closely to avoid burning. Then I let them cool.
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Once the cookies are completely cool, I spread or pipe the frosting on each one and sprinkle with toasted pecans.
Servings and timing
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Servings: 24 cookies
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Prep Time: 15 minutes
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Cook Time: 12 minutes
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Total Time: 30 minutes
Variations
Here are a few ways I like to customize this recipe:
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Swap the maple syrup for maple extract and a bit of milk for a stronger flavor with less sweetness.
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Add mini chocolate chips or chopped white chocolate to the cookie dough for a richer bite.
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Make sandwich cookies by pairing two cookies with frosting in the center.
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Use cream cheese instead of butter in the frosting for a tangier twist.
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Sprinkle with flaky sea salt instead of pecans for a sweet-salty balance.
Storage/Reheating
I store the frosted cookies in an airtight container in the refrigerator for up to 5 days. They can be served straight from the fridge or brought to room temperature for a softer bite. To freeze, I flash-freeze the cookies on a baking sheet, then transfer to a freezer-safe container. I defrost them in the fridge overnight or at room temp before serving.
FAQs
Why do I need to dry the pumpkin purée?
Removing excess moisture helps keep the cookie texture from becoming too cakey or soggy. I always make sure the purée is thick and paste-like before adding it.
Can I make the frosting ahead of time?
Yes, I often make the frosting a day ahead and store it in the fridge. Before using, I let it soften slightly and rewhip it to bring back its creamy texture.
What kind of maple syrup should I use?
I always use pure maple syrup (Grade A or B), not pancake syrup. It gives the frosting its rich, natural flavor.
Can I use unsalted butter?
Yes, just add a pinch more salt to both the cookie dough and frosting to balance the sweetness.
How do I make the cookies more chewy?
For a slightly chewier texture, I reduce the baking time by about 1 minute and let the cookies rest on the baking sheet a bit longer after baking.
Conclusion
These Pumpkin Cookies with Maple Buttercream Frosting are the ultimate fall indulgence—soft, sweet, and filled with seasonal spice. I love the combination of warm pumpkin flavor and creamy maple frosting, topped with a bit of crunch from toasted pecans. Whether I’m sharing them or keeping a stash for myself, they always bring comfort and joy with every bite.
Print
Pumpkin Cookies with Maple Buttercream Frosting
- Total Time: 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Soft, spiced pumpkin cookies topped with creamy maple frosting and toasted pecans—these fall favorites are perfect for holiday dessert trays.
Ingredients
For the Pumpkin Cookies:
¾ cup salted butter (1 ½ sticks), softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ cup plain pumpkin puree, drained and dried well (should reduce to about ¼ cup)
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 tablespoon pumpkin pie spice
For the Maple Buttercream Frosting:
6 tablespoons salted butter, softened
1 ½ cups powdered sugar
⅓ cup pure maple syrup
¼ teaspoon ground cinnamon or pumpkin pie spice (optional)
Optional Topping:
¼ cup chopped roasted pecans, toasted
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Dry the Pumpkin:
Pat the pumpkin puree dry using paper towels until most moisture is removed and volume is reduced to about ¼ cup.
Mix Wet Ingredients:
In a large bowl or stand mixer, combine the pumpkin puree (¼ cup), butter (¾ cup), egg, egg yolk, vanilla, and sugars (½ cup each white and brown sugar, if using both). Beat until smooth and creamy.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing until just combined. Scrape the bowl as needed.
Form and Bake:
Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing evenly. Bake for 10–12 minutes, or until cookies are set but soft.
Cool:
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Make the Maple Buttercream Frosting:
In a mixing bowl, beat together softened butter and powdered sugar until smooth.
Add pure maple syrup and ground cinnamon (if using). Mix until creamy and spreadable.
Toast the Pecans:
Toast chopped pecans in a dry skillet over medium heat for 30–60 seconds, stirring constantly, until fragrant. Let cool.
Assemble:
Once cookies are completely cool, spread or pipe maple frosting over each cookie.
Sprinkle with toasted pecans.
Notes
Draining the pumpkin puree helps prevent soggy cookies.
Adjust frosting consistency with more powdered sugar (thicker) or maple syrup (thinner).
For added flavor, drizzle with extra maple syrup before serving.
Store cookies in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
