Pumpkin Cookies with Maple Cream Frosting
Bake soft and chewy Pumpkin Cookies with Maple Cream Frosting, loaded with chocolate chips. The ultimate fall cookie recipe!
Looking for an easy fall cookie recipe? You guys, these Pumpkin Cookies with Maple Cream Frosting will be your new favorite recipe to bake! I can’t say enough great things about them! Soft pumpkin chocolate chip cookies with a creamy and dreamy maple frosting. These are great for Halloween parties, Thanksgiving gatherings, and for any special occasion.
Be sure to check out my other top-loved fall cookie recipes: Pumpkin Chocolate Chip Cookies, Pumpkin Cookies with Caramel Frosting, and my Pumpkin S’mores Cookies.
PUMPKIN COOKIES WITH MAPLE CREAM FROSTING
If I could give any tip when it comes to making these cookies, it would be to ensure you’re using pumpkin puree, not pumpkin pie filling, as pumpkin pie filling already has sugar and spices added, which will change the texture and flavor of the cookies. For the frosting, stick with maple extract instead of maple syrup. The extract gives a stronger, more concentrated maple flavor that balances perfectly with the sweet cream frosting.
Every time I make these, I always promise myself I’ll stop at two or I’ll eat the whole thing. Ha! Whenever I bring these to family parties over the years, they disappear fast. This is all to say, these pumpkin chocolate chip cookies with maple frosting are so incredibly delicious. The maple cream frosting pairs so perfectly with the pumpkin flavor, melding the two words together. It’s the ultimate fall cookie recipe. Make sure you save it for later, and happy fall baking!
Find my expert tips on how to make these pumpkin maple cookies even better below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These Pumpkin Cookies With Maple Cream Frosting:
- Easy to Make: No chilling required—just mix, bake, and frost. Perfect for a last-minute fall baking day.
- Soft & Chewy Texture: Thanks to pumpkin puree and just the right balance of spices, these cookies bake up perfectly soft, tender, and full of cozy fall flavor.
- Warm Fall Spices: Cinnamon and nutmeg give every bite that classic autumn taste we all crave once the leaves start to change.
- The Maple Cream Frosting: Sweet, creamy, and lightly flavored with maple extract, this frosting takes these cookies over the top.
- Crowd-Pleasing Treat: Great for holiday parties, bake sales, or just sharing with family and friends (if you don’t eat them all first!).
- Make-Ahead Friendly: These cookies stay soft for days, and you can even bake them ahead of time and frost them later.
Ingredients
Pumpkin Cookies
- 1 cup salted butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 ½ cups semi-sweet chocolate chips
Maple Cream Frosting
- ½ cup salted butter softened
- 3 cups powdered sugar
- 1 to 2 Tablespoons heavy cream or whole milk
- 2 teaspoons maple extract
Instructions
For The Pumpkin Cookies
Preheat the oven to 350°F. Grease two large cookie sheets or line them with parchment paper. Set aside.
In a large bowl with an electric mixer, mix the butter, sugars, pumpkin and egg. Mix on low speed until combined.
In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg. Slowly add dry ingredients into the wet mixture a little bit at a time and mix until just combined. Stir in chocolate chips.
Drop the cookies onto the baking sheet with a small cookie scoop (about 2 Tablespoons worth of dough per cookie.) Bake for 10 to 12 minutes or until set. Don’t over-bake. Cool on a cooling rack. When cooled, frost with frosting.
For The Maple Cream Frosting
Cream butter in a medium bowl with an electric mixer. Add powdered sugar gradually until combined. Mix in cream and maple extract. Spread over cooled cookies and enjoy!
Holly’s Tips for the Best Pumpkin Cookies With Maple Cream Frosting:
- Blot Your Pumpkin Puree: If your puree looks watery, gently blot it with paper towels before adding. This prevents excess moisture and helps the cookies stay chewy, not cakey.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dense.
- Don’t Overmix The Dough: Mix until the dry ingredients are just combined to keep the cookies soft and tender.
- Watch The Bake Time: These cookies are meant to be soft—take them out when they’re just set. Over-baking will make them dry.
- Cool Completely Before Frosting: If the cookies are warm, the frosting will melt and slide right off.
- Adjust Frosting Consistency: Add more powdered sugar if it’s too thin or a splash of cream/milk if it’s too thick. It should be spreadable and fluffy.
- Maple Extract Is Key: Don’t swap for maple syrup—the extract provides that strong, concentrated flavor that makes the frosting shine.
- Optional Garnish: Sprinkle a little cinnamon sugar, chopped pecans, or mini chocolate chips on top of the frosting for an extra touch.
Frequently Asked Questions:
No, it’s best to use 100% pumpkin puree. Pie filling contains added sugar and spices, which can change the flavor and texture of your cookies.
Maple extract is recommended because it provides a concentrated maple flavor without changing the frosting’s consistency. Using syrup may make the frosting too thin.
Yes! Maple cream frosting can be made a day or two ahead. Keep it in an airtight container in the fridge and bring it to room temperature before spreading.
Overmixing the dough or using too much flour can make cookies cakier. Mix just until combined and measure flour carefully for the best soft, chewy texture.
Chopped pecans, walnuts, white chocolate chips, or extra chocolate chips can be stirred into the dough for added texture and flavor.
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Let the dough rest 10–15 minutes before baking, and watch the cookies closely as they may brown a little faster. The frosting is already gluten-free.
Similar Recipes
Craving something similar? Give my Pumpkin Cookies with Caramel Frosting a try.
Looking for another classic fall recipe? My Pumpkin Chocolate Chip Cookies never disappoint!
In the mood for a fall campfire? These Pumpkin S’mores Cookies are infused with chocolate, marshmallows, and graham crackers!
Looking for something to serve at your next autumn gathering or party? My Pumpkin Cobbler and Pumpkin Torte are highly rated fall desserts.
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Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCookies #MapleFrosting #LifeInTheLofthouse
Pumpkin Cookies with Maple Cream Frosting
Ingredients
Pumpkin Cookies
- 1 cup salted butter softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 ½ cups semi-sweet chocolate chips
Maple Cream Frosting
- ½ cup salted butter softened
- 3 cups powdered sugar
- 1 to 2 Tablespoons heavy cream or whole milk
- 2 teaspoons maple extract
Instructions
For The Pumpkin Cookies
- Preheat the oven to 350° degrees F. Grease two large cookie sheets or line with parchment paper. Set aside.
- In a large bowl with an electric mixer, mix the butter, sugars, pumpkin and egg. Mix on low speed until combined.
- In a separate large bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg. Slowly add dry ingredients into the wet mixture a little bit at a time and mix until just combined. Stir in chocolate chips.
- Drop the cookies onto the baking sheet with a small cookie scoop (about 2 Tablespoons worth of dough per cookie.) Bake for 10 to 12 minutes or until set. Don't over-bake. Cool on a cooling rack. When cooled frost with frosting.
For The Maple Cream Frosting
- Cream butter in a medium bowl with an electric mixer. Add powdered sugar gradually until combined. Mix in cream and maple extract. Spread over cooled cookies and enjoy!
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I think I will sub raisins for the chocolate chips. Have a cookie exchang next week and need to make 7 dozen.