These soft little cakey cookies hit all your senses. Warmth from the pumpkin pie spices, a pillowy, delicate bite, creamy cool maple frosting. The flavor is absolute perfection and they are exactly what I was hoping they would be…
How is it October 21st already and I’ve hardly touched my fall bucket list!? So much to do, so little time! I haven’t gone pumpkin picking yet, I have not eaten a single cider donut, haven’t had pumpkin ice cream… I better get moving! Although, in my defense, it hasn’t helped that the weather is JUST starting to turn here…for most of the month it’s still been at least 85 degrees. It’s just not right! I need crisp cool air to enjoy a PSL. Ugh. At least in the wonderful, magical world of baking, we can keep up with the season and pumpkin cookies will do just that!
These soft, little, cakey cookies hit all your senses. Warmth from the pumpkin pie spices, a pillowy, delicate bite, creamy cool maple frosting. The flavor is absolute perfection!
- 2 1/2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 1/2 tsp teaspoons pumpkin pie spice
- 1/2 tsp salt
- 3/4 c granulated sugar
- 3/4 c light brown sugar lightly packed
- 1/2 c unsalted butter at room temp
- 1 c pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter room temp
- 4 oz cream chese room temp
- 1-2 tbsp milk
- pinch of salt
- 2-3 c powdered sugar
- 1/2 tsp maple extract
Preheat the oven to 350°F.
Line a cookie sheet with parchment.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
In a large bowl, cream together the butter, white sugar, and brown sugar. Add the pumpkin, egg, and vanilla. Beat until the mixture is creamy.
Add in the dry ingredients and mix until JUST combined. Do not over mix, your cookies will end up denser and not as soft and cakey.
Place heaping tablespoons of the batter on the baking sheet with plenty of room in between, and flatten the balls of dough slightly with the back of the spoon. The dough will be wet and sticky; I wasn’t able to flatten them a lot but just work with what you can!
Bake for 9-14 minutes depending on your oven. Mine were perfect at exactly 10 minutes. You might want to test batch a couple first because you don’t want to over bake these. They are done when they are no longer ‘shiny’ and light golden brown on the edges.
Once they’re done in the oven, pull out the tray and allow to sit for another 2 minutes on the sheet pan before transferring to a wire cooling rack.
In a stand mixer, beat the cream cheese and butter until creamy at medium-high speed. Add the powdered sugar, salt, and maple extract. Beat until everything is combined and the frosting is soft and creamy. You may need more/less milk to smooth it out completely.
Generously frost the completely cooled cookies.
Recipe by: Chelseas Messy Apron