Soft Pumpkin Cookies with Maple Frosting
These Soft Pumpkin Cookies are made with a delicious Salted Maple Frosting and are a perfect cookie for the fall.
Not only are they easy to make, they’re also healthier and lower in sugar compared to traditional pumpkin cookies.
Made with simple ingredients – these Soft Pumpkin Cookies with Maple Frosting have a blend of sweet and savory flavors and a soft texture that will melt in your mouth.
Why These Pumpkin Cookies Are SO Good:
If I had to pick one of my favorite fall recipes – this would be it!
Here are a couple of reasons why these Soft Pumpkin Cookies with Maple Frosting are so good:
- Sweet & salty Flavor: Who doesn’t love the combination of sweet with salty?
- They’re super soft: The texture of these cookies are chewy and easily melt in your mouth.
- Low in sugar: With about 6 grams of sugar per 1 cookie, these Pumpkin Cookies are a healthier alternative to traditional pumpkin cookies.
- They taste good plain: Don’t want to make the frosting? No worries! These Pumpkin Cookies are delicious plain as well!
- They’re easy to make: I’m all about simple recipes – and these cookies are super simple to make! Simply mix all the ingredients together.
Ingredients Needed to Make These Soft Pumpkin Cookies with Maple Frosting:
Pumpkin Puree: Make sure to use 100% pumpkin puree and not pumpkin pie mix. I love the Libby’s brand.
Almond Flour: Helps add fluffiness to the cookies and also makes them gluten-free. You could substitute this for another type of flour to make it nut-free.
Eggs: Helps to bind the ingredients and adds a little protein to the recipe!
Sweeteners: This recipe uses maple syrup, cane sugar & powdered sugar to give the cookies and frosting some sweetness.
Milk: You’ll use a little milk for the frosting. I recommend either almond or oat milk. Adjust the amount of milk based on how thick you want the frosting to be.
Coconut Oil: Adds some healthy fats and sweetness to the recipe!
Vanilla Extract: Another way to add some sweetness, but not completely necessary if you don’t have it.
Spices: I used cinnamon & pumpkin pie spice to add some delicious flavor and sweetness. Feel free to adjust seasonings as desired!
Baking Powder: Used as a leavening agent, opt for a brand without aluminum. I love Bob’s Red Mill brand.
Storing Your Cookies:
Keep these cookies in the refrigerator for up to one week in an airtight container.
Looking for More Healthy Cookie Options or Other Recipes?
Check out some other healthy cookie recipes on my blog:
Soft Pumpkin Cookies with Maple Frosting
Ingredients
Pumpkin Cookies
- 1 1/2 cups almond flour
- 1/2 cup pumpkin puree
- 2 eggs
- 1/4 cup cane sugar
- 1/4 cup coconut oil, melted
- 1 tsp. vanilla extract
- 1 tsp pumpkin spice & cinnamon
- 1 tsp. baking powder
- pinch of salt
Salted Maple Frosting
- 1/2 cup powdered sugar
- 1.5-2 Tbsp. milk (depending on how think you want the frosting to be)
- 1 tsp. pumpkin pie spice
- 1 Tbsp. maple syrup
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Mix all the ingredients for the pumpkin cookies together in a medium size bowl.
- Using a small ice scream scooper, scoop the cookie mixture onto the baking sheet to form cookies about 2 inches in diameter.
- Bake in the oven for 20-25 minutes, or until the bottoms are golden brown.
- While cookies are baking in the oven, mix all the frosting ingredients together in a small bowl. Add more milk if you want a thinner consistency.
- Once cookies are done baking, let cool for at least 15 minutes.
- Top the cookies with the frosting and serve either warm or cold.
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