Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe

If you’re on the hunt for a cozy fall treat that’s both tender and bursting with warm spices, you’ve got to try this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe. I absolutely love how these cookies come out: incredibly soft with the perfect pumpkin flavor, and that maple cream cheese icing? It’s the dreamiest finishing touch that adds just the right amount of sweetness and tang.

What makes this recipe stick out is how versatile and forgiving it is. Whether you’re baking for a holiday gathering, a casual afternoon coffee break, or just because that pumpkin craving hit you hard, these cookies always deliver. You’ll find that the texture stays soft even days later, and the icing ?—it’s a game-changer that keeps everyone asking for more.

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Ingredients You’ll Need

Getting to know your ingredients helps you appreciate how they work together to create such comforting pumpkin cookies. From the spices that bring that signature autumn warmth to the sugars that offer depth and softness, every element plays a crucial role.

• Pumpkin Puree: I always blot my pumpkin to remove excess moisture so the cookies aren’t soggy.
• All-Purpose Flour: Spoon and level for accuracy, which makes a big difference in cookie texture.
• Baking Powder & Baking Soda: These help the cookies rise just enough for a soft, fluffy bite.
• Salt: Balances the sweetness and enhances flavor—don’t skip it!
• Pumpkin Pie Spice and Cinnamon: The heart of the flavor; I like to use fresh spices if you can.
• Unsalted Butter: Softened to room temp so it creams well with sugars, giving that tender crumb.
• Brown Sugar (Dark preferred): Adds moisture and a rich, caramel-like sweetness.
• Granulated Sugar: Gives a subtle crispness around the edges.
• Egg: Helps bind everything together while adding richness.
• Maple Syrup (or milk/orange juice): I love maple for that subtle extra flavor and moisture.
• Vanilla Extract: A must for rounding out the sweetness and spices.
• Cream Cheese & Butter (for icing): Soft and creamy for the luscious maple cream cheese icing.
• Confectioners’ Sugar & Cinnamon: For sweetening and spicing the icing perfectly.

Variations

I love experimenting with this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe to suit different occasions or dietary needs. Feel free to make it your own by adding or swapping ingredients—you’ll enjoy the endless possibilities!

• Chocolate Chip Boost: One time I added white chocolate chips, and my family went crazy for the melty pockets of sweetness strewn through the pumpkin base.
• Nutty Twist: Toss in chopped pecans or walnuts for a satisfying crunch that balances the softness.
• Dairy-Free Option: Substitute dairy butter and cream cheese with plant-based alternatives; the cookies still turn out wonderfully soft.
• Spice Swap: If you don’t have pumpkin pie spice, just mix your own blend of cinnamon, nutmeg, cloves, and ginger—it’s super simple and keeps the flavor fresh.

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

Step 1: Prepare Your Moisture-Controlled Pumpkin

Start by blotting your pumpkin puree to remove some of its moisture using a paper towel-lined bowl or a clean kitchen towel. This little trick helps prevent the dough from becoming too wet, which can make your cookies flat and cakey instead of soft and tender. Aim for just under 1½ cups of pumpkin—don’t stress exact amounts here, a bit less or a bit more works fine. Set it aside or refrigerate if you’re prepping ahead.

Step 2: Mix Dry Ingredients Thoroughly

Whisk together your flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger in a large bowl. This ensures your spices and leavening agents are evenly distributed, which plays a huge role in the final texture and flavor.

Step 3: Cream Butter and Sugars Smoothly

Using a mixer, cream your softened butter with both brown and granulated sugars on medium speed until fluffy—about 2 minutes. This step traps air in the dough, helping your cookies rise just right. Add the egg and beat on high to fully combine.

Step 4: Add Flavors and Pumpkin

Mix in the maple syrup, vanilla extract, and that beautifully blotted pumpkin puree. Don’t worry if the mixture looks a bit curdled—that’s totally normal and only means you’re on the right track! It’ll come together once you add the dry ingredients.

Step 5: Combine Dry and Wet Ingredients to Form Dough

With the mixer on low, gradually add your dry ingredients to the wet. You’ll end up with a thick, sticky dough that’s just perfect for scooping. Resist the urge to overmix here; once combined, you’re good to go.

Step 6: Shape and Bake

Using about 1.5 tablespoons of dough per cookie, scoop or roll balls and space them about 3 inches apart on your lined baking sheets. Bake at 350°F (177°C) for 14-15 minutes until the edges look set but the centers remain soft. Removing them right at this stage keeps that signature softness.

Step 7: Cool and Ice

Let your cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For the icing, beat cream cheese and butter together until creamy, then add confectioners’ sugar, maple syrup, and a pinch of cinnamon. Spread or dip your cooled cookies in the icing and prepare to wow your tastebuds.

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

Garnishes

I love to sprinkle just a tiny pinch of ground cinnamon or even some crushed toasted pecans on top of the maple cream cheese icing for a little extra texture and wow factor. Sometimes a light drizzle of pure maple syrup adds an elegant touch and amplifies that cozy autumn vibe.

Side Dishes

Pairing these cookies with a steaming cup of chai tea or freshly brewed coffee is my favorite way to enjoy them. They also go surprisingly well with a glass of cold milk or even a dollop of vanilla yogurt for a playful twist.

Creative Ways to Present

For special occasions like Thanksgiving or Halloween parties, I like arranging these cookies stacked on a pretty wooden board with sprigs of fresh rosemary or thyme around for a rustic look. Wrapping a small batch tied with twine makes a lovely homemade gift, too—people truly appreciate that warm, handcrafted feeling.

Make Ahead and Storage

Storing Leftovers

I store leftover iced cookies in an airtight container at room temperature for up to 2 days — they stay soft and the icing stays luscious. Cookies without icing last a good week that way, which means you can bake a batch and enjoy them well throughout the week without losing freshness.

Freezing

Freezing these cookies works beautifully! I usually freeze the baked, iced cookies in a single layer on parchment paper and then transfer them to a freezer-safe container. They keep up to 3 months, and thawing overnight in the refrigerator brings them back to softness — just like fresh.

Reheating

When I want to enjoy a day-old or frozen cookie, I pop it in the microwave for about 10-15 seconds, sometimes wrapped in a slightly damp paper towel to bring back that soft texture. You’ll be amazed at how warm and fresh they taste with this simple trick!

FAQs

Final Thoughts

This Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe is one of those comforting fall desserts that I keep coming back to year after year. It’s forgiving, delicious, and always a crowd-pleaser in my house. Whether you’re a pumpkin fanatic or just someone who appreciates a cozy, chewy cookie with a decadent icing, I promise you’ll enjoy baking and, more importantly, eating these as much as I do. So go ahead—whip up a batch, share them with your loved ones, and make your kitchen smell like autumn heaven!

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