As the crisp autumn air arrives, it brings with it the comforting aromas of spiced pumpkin treats. I found myself in my kitchen one chilly afternoon, inspired by the vibrant leaves outside, and that’s when these Soft Pumpkin Cookies with Salted Maple Icing came to life. Imagine biting into a warm, fudgy cookie that practically melts in your mouth while the sweet, salty glaze perfectly complements the rich pumpkin flavor.
This easy recipe is my go-to for cozy gatherings and holiday celebrations, effortlessly transforming any kitchen into a festive haven. Not only are these cookies irresistibly delicious, but they’re also incredibly versatile—perfect for impressing guests or satisfying a late-night sweet craving. And the best part? You can easily make them vegan with just a simple swap. So, grab your apron and let’s dive into the ultimate fall baking experience that you won’t want to miss!
Why are Soft Pumpkin Cookies a must-try?
Irresistible Flavor: These cookies boast a heavenly blend of pumpkin and warm spices, creating a delightful taste that embodies fall.
Easy to Make: With simple ingredients and straightforward steps, they’re perfect for bakers of all levels.
Vegan-Friendly: Transform this recipe into a wholesome vegan treat effortlessly! Just swap the egg yolk with a flax egg.
Perfect Texture: Expect a soft, fudgy interior that’s contrasted beautifully by the salty maple icing.
Crowd-Pleaser: Whether it’s a holiday party or a cozy afternoon snack, these cookies are sure to impress everyone!
Soft Pumpkin Cookies Ingredients
• Perfect for your fall baking!
For the Dough
- Unsalted Butter – Adds richness and moisture; substitute with coconut oil for a dairy-free option.
- Pumpkin Puree – Provides flavor, moisture, and natural sweetness; use homemade or canned puree.
- Brown Sugar – Gives sweetness and a hint of caramel flavor; can be substituted with coconut sugar for a refined sugar-free option.
- Egg Yolk – Binds the dough and adds richness; replace with a flax egg for a vegan version.
- Vanilla Extract – Enhances overall flavor; use pure extract for the best results.
- Maple Extract – Adds concentrated maple flavor; can be omitted or increased for a more intense taste.
- All-Purpose Flour – Provides structure; for a gluten-free version, use a gluten-free flour blend.
- Baking Soda – Helps cookies rise.
- Baking Powder – Creates a light cookie texture.
- Salt – Balances sweetness.
- Ground Cinnamon – Imparts warm spice notes; adjust to taste.
For the Salted Maple Icing
- Powdered Sugar – Used to make the glaze; can substitute with a sugar-free powdered alternative.
- Milk – Helps achieve icing consistency; use any milk type, or for a vegan option, go with plant-based milk.
- Maple Syrup – Sweetens and flavors the glaze; agave syrup can be used as an alternative.
How to Make Soft Pumpkin Cookies with Salted Maple Icing
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Prepare the Dough: In a mixing bowl, whisk together 1/2 cup melted unsalted butter, 1 cup pumpkin puree, and 1 cup brown sugar until well combined. Add in 1 egg yolk (or flax egg for vegan), 1 teaspoon vanilla extract, and 1 teaspoon maple extract, mixing until smooth.
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Combine Dry Ingredients: Gradually blend in 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Mix until a soft dough forms.
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Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up a bit, making it easier to scoop.
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Preheat Oven: Preheat your oven to 350°F (175°C) while the dough chills. Line a baking sheet with parchment paper for easy cleanup.
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Scoop and Bake: Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about two inches apart. Bake for 9-11 minutes, until cookies are puffed and set at the edges, with a slightly underbaked center.
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Cool Cookies: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Make the Glaze: In a small bowl, whisk together 2 cups powdered sugar, 3 tablespoons milk (or plant-based milk), 2 tablespoons maple syrup, and a pinch of salt until the mixture is smooth and pourable.
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Frost and Serve: Once the cookies are cool, frost them generously with the glaze and sprinkle with chopped nuts if you desire for a delightful crunch.
Optional: Drizzle extra maple syrup on top for added sweetness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Soft Pumpkin Cookies with Salted Maple Icing are perfect for meal prep, allowing you to enjoy delicious fall treats with minimal last-minute effort! You can prepare the dough up to 24 hours in advance; just cover it tightly with plastic wrap and refrigerate. For even faster baking, shape the dough into balls and freeze them for up to 3 months—simply bake from frozen, adding an extra minute or two to the baking time. To maintain quality, ensure the icing is made fresh the day you plan to serve them; simply whisk together the glaze ingredients while the cookies cool. With these make-ahead options, you can savor every bite without the stress!
Expert Tips for Soft Pumpkin Cookies
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Timing is Key: Remove the cookies from the oven while they’re still soft in the center; this ensures a fudgy texture that melts in your mouth, truly making these soft pumpkin cookies irresistible.
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Vegan Substitute: Don’t forget to swap the egg yolk for a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) to keep your cookies deliciously vegan without sacrificing taste!
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Mix Well: Make sure to blend your ingredients thoroughly; this prevents any dry patches in your dough for a perfectly soft cookie.
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Be Mindful of Bake Time: Keep an eye on the cookies while baking; slight underbaking them helps achieve that delightful chewy edge we crave in soft pumpkin cookies.
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Icing Consistency: Adjust the milk in the icing to your liking for a thicker or thinner glaze, ensuring every bite is perfectly drizzled or frosted!
How to Store and Freeze Soft Pumpkin Cookies
Room Temperature: Keep the cookies in an airtight container at room temperature for up to 7 days to maintain their softness and flavor.
Fridge: For extra freshness, you can store the cookies in the fridge for up to 10 days, but do ensure they’re well-covered to prevent drying out.
Freezer: Freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag, where they’ll stay fresh for up to 3 months.
Reheating: To enjoy soft pumpkin cookies again, simply thaw at room temperature or warm in the microwave for about 10 seconds for a gooey, delightful treat!
What to Serve with Soft Pumpkin Cookies with Salted Maple Icing?
Elevate your cozy fall gatherings by complementing these delightful cookies with the perfect pairings that enhance their warm flavors.
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Creamy Hot Chocolate: Enjoy a mug of rich, velvety hot chocolate to balance the sweetness of the cookies, creating a perfect cozy vibe.
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Spiced Chai Latte: The aromatic spices in chai beautifully echo the warm notes of the pumpkin, making each sip feel like a comforting hug.
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Roasted Pumpkin Soup: A bowl of this creamy, savory soup brings a warm contrast to the sweet cookies while maintaining that autumnal pumpkin essence.
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Apple Cider: Sip on this fall favorite; the sweet-tart notes wonderfully contrast the cookies’ fudgy texture and sweetness.
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Candied Pecans: These crunchy, sweet nuts offer delightful textural contrast, enhancing your cookie experience with a satisfying crunch.
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Vanilla Ice Cream: A scoop of smooth vanilla ice cream melts beautifully onto the warm cookies, creating a classic and irresistible treat.
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Maple-Glazed Brussels Sprouts: For a unique twist, this savory side dish delivers a savory-sweet flavor profile that pairs well with the maple icing.
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Cheese Platter: Include soft cheeses like Brie and Gouda; their creaminess pairs beautifully with the sweetness of the cookies.
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Cozy Fall Salad: A fresh salad with mixed greens, goat cheese, and dried cranberries adds a refreshing touch to balance the season’s sweet treats.
Soft Pumpkin Cookies Variations & Substitutions
Feel free to explore these creative spins on the classic recipe and make it your own!
- Chocolate Chip Twist: Add 1 cup of semi-sweet or dark chocolate chips to the dough for a sweet, melty surprise in every bite.
- Nutty Addition: Fold in 1/2 cup of chopped pecans or walnuts for an extra layer of texture and flavor that complements the pumpkin beautifully.
- Spiced Version: Enhance the warm flavors by incorporating a pinch of nutmeg or ginger, giving your cookies a festive kick that tastes like autumn in every bite.
- Gluten-Free: For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend to enjoy these cookies without worry.
- Maple Intensity: If you love maple, increase the maple extract in the dough or glaze for a deeper maple flavor that will delight any maple lovers.
- Less Sweet Icing: Drizzle a thinner glaze over the cookies instead of frosting them, reducing the sweetness for a more balanced treat that still delivers on flavor.
- Cocoa Delight: Add 1/4 cup of cocoa powder to the dry ingredients for a subtle chocolate flavor that pairs wonderfully with the pumpkin.
- Vegan Delight: Make your cookies vegan by using a flax egg and swapping the butter for coconut oil, ensuring everyone can enjoy this delightful treat.
Experiment with these variations to discover your favorite twist on the classic soft pumpkin cookies!
Soft Pumpkin Cookies with Salted Maple Icing Recipe FAQs
What type of pumpkin puree should I use?
You can use either homemade or canned pumpkin puree, but I recommend using 100% pure pumpkin puree, free from additives. Look for brands that list only “pumpkin” in the ingredients for the best results.
How should I store these cookies?
Keep your soft pumpkin cookies in an airtight container at room temperature for up to 7 days. If you’d like them to last longer, refrigerate for up to 10 days, ensuring they are well-covered to prevent drying out.
Can I freeze soft pumpkin cookies?
Absolutely! To freeze your soft pumpkin cookies, first, freeze them in a single layer on a baking sheet for about 1-2 hours. Then, transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months! When you’re ready to enjoy them, simply thaw at room temperature or warm in the microwave for 10 seconds.
What if my dough is too wet or too dry?
If your dough is too wet, try adding a bit more flour—about a tablespoon at a time—until you achieve the right consistency. On the other hand, if it’s too dry, add a teaspoon of milk or additional pumpkin puree until you reach a soft, manageable dough. Remember, the dough should be soft but hold its shape.
Are these cookies suitable for people with allergies?
These soft pumpkin cookies can be easily adapted for various dietary preferences. They can be made vegan by substituting the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Additionally, for gluten-free options, swap the all-purpose flour with a gluten-free flour blend. Always check your ingredient labels for potential allergens, especially if serving to guests!
Soft Pumpkin Cookies with Salted Maple Icing That Melt Hearts
Ingredients
Equipment
Method
- In a mixing bowl, whisk together melted unsalted butter, pumpkin puree, and brown sugar until well combined. Add in egg yolk (or flax egg for vegan), vanilla extract, and maple extract, mixing until smooth.
- Gradually blend in all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Mix until a soft dough forms.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) while the dough chills. Line a baking sheet with parchment paper.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about two inches apart. Bake for 9-11 minutes, until cookies are puffed and set at the edges, with a slightly underbaked center.
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, maple syrup, and a pinch of salt until smooth and pourable.
- Once the cookies are cool, frost them generously with the glaze and sprinkle with chopped nuts if desired.