Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe

I absolutely love sharing this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe because it combines everything I adore about fall baking: rich pumpkin flavor, cozy spices, and a luscious maple cream cheese icing that feels like a warm hug in cookie form. Whenever I make these, my kitchen fills with that intoxicating aroma of cinnamon and ginger, and honestly, it’s a mood booster on any day.

You’ll find that these cookies aren’t just soft—they practically melt in your mouth, which makes them perfect for holiday parties, cozy afternoons, or anytime you want a comforting treat. The best part? They’re surprisingly easy to make, especially once you know my little tricks for handling the pumpkin and topping them off with that dreamy icing.

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Ingredients You’ll Need

The magic behind these Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe lies in the way the ingredients balance each other—moist pumpkin puree brings softness, while a blend of spices delivers that signature pumpkin flavor. Here are some key things to look out for when shopping.

• Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. I often use canned for convenience and consistency, but fresh works if you blot it well to reduce moisture.
• All-purpose Flour: Spoon and level your flour for accurate measurement—this helps keep the cookies super soft rather than dense.
• Pumpkin Pie Spice: Adds complexity—store-bought is fine, but I love mixing my own blend for a personalized touch.
• Unsalted Butter: Room temperature is key; it creams better with sugars for that fluffy texture.
• Brown Sugar: The dark variety brings deeper caramel notes, which I prefer in this recipe.
• Granulated Sugar: Adds crunch and sweetness that balance nicely with brown sugar.
• Egg: Helps bind the dough and adds moisture.
• Pure Maple Syrup (or Milk/Orange Juice): I usually use maple syrup here for a subtle sweetness and flavor nuance, but the alternatives thin the dough nicely too.
• Vanilla Extract: A must-have for rounding out the flavors.
• Cream Cheese (for icing): Full-fat, softened cream cheese makes the icing irresistibly smooth and tangy.
• Confectioners’ Sugar: Gives the icing its silky texture and sweetness.

Variations

I love making this recipe my own depending on the occasion or what’s in the pantry. You should definitely try tweaking it a bit—you’ll discover fun twists that keep this cookie fresh every time you bake it.

• Chocolate Chip Addition: One of my personal favorites is folding in a cup and a half of semi-sweet chocolate chips—it adds melty pockets of chocolate that contrast beautifully with pumpkin.
• Nuts or Cranberries: I sometimes add chopped pecans or dried cranberries for extra texture and a bit of tartness, which my family really enjoys.
• Dairy-Free Option: Swap butter with vegan margarine and use dairy-free cream cheese for the icing to make it friendly for dairy sensitivities.
• Spice Level: Want it spicier? Add a pinch more ground ginger or cinnamon—just be sure not to overpower the pumpkin’s natural sweetness.
• Icing Variations: Sometimes I skip the icing for a simpler cookie or switch out maple syrup for honey in the glaze for a different flavor profile.

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

Step 1: Prep the Pumpkin for Perfect Moisture

This is my secret to soft, not soggy, pumpkin cookies! Whether you’re using fresh or canned pumpkin, blot it with paper towels to soak up excess moisture. I usually put the pumpkin in a bowl lined with paper towels and gently press another layer on top—no squeezing needed, just letting the towels work their magic. I end up with about 1 and 1/3 cups of pumpkin, which is perfect. This keeps the dough from being too wet and helps the cookies bake just right.

Step 2: Mix Dry Ingredients for Flavor and Rise

Next, whisk together your flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger. This combo gives you that classic pumpkin spice aroma and also ensures your cookies rise evenly. I like to set this aside so it’s ready when the wet ingredients are done—makes the process smoother.

Step 3: Cream Butter and Sugars to Fluffy Perfection

Using a stand mixer or hand mixer, cream the softened butter with brown and granulated sugar until the mixture is smooth and fluffy—about 2 minutes on medium speed usually does it for me. This step is crucial for that tender crumb and light texture. Then, add the egg and beat on high until combined, scraping down the bowl so nothing is left behind.

Step 4: Add Pumpkin, Maple Syrup, and Vanilla

Stir in your blotted pumpkin puree along with the maple syrup and vanilla extract. The mixture might look a little curdled here, but don’t worry—that’s normal and will smooth out once you add the dry ingredients. This step adds moisture and that subtle maple undertone that makes these cookies stand out.

Step 5: Combine and Chill the Dough

Slowly mix the dry ingredients into your wet mixture on low speed until just combined. The dough will be thick and sticky—exactly how you want it. At this point, if you’re adding chocolate chips or nuts, gently fold them in. I find chilling the dough for up to 48 hours really intensifies the flavors and makes shaping easier, so if you have time, pop it in the fridge covered.

Step 6: Bake to Tender, Soft Perfection

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop about 1.5 tablespoons of dough per cookie (I like to use a cookie scoop) and space them about 3 inches apart. Bake for 14-15 minutes until the edges look set but the centers still seem soft. Trust me, they’ll firm up as they cool, so don’t over-bake or you’ll lose that softness. Let them cool on the baking sheet for 5 minutes before transferring onto a rack—this rest time helps the cookies finish setting without drying out.

Step 7: Make the Maple Cream Cheese Icing and Frost

While the cookies cool, beat the softened cream cheese and butter together until creamy and smooth. Add confectioners’ sugar, maple syrup, and a pinch of cinnamon—then beat again until the icing is fluffy. I like dipping just the tops of the cookies or spreading a thin layer with a knife. The icing adds that special touch that makes these cookies a crowd-pleaser at every gathering.

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

Garnishes

I usually keep it simple with a sprinkle of finely chopped toasted pecans or a little cinnamon dusting on top of the icing for added texture and flavor. Sometimes a tiny drizzle of extra maple syrup over the frosting just before serving makes these cookies feel extra special.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea, coffee, or even a glass of cold milk. For holiday brunches, I like serving them alongside apple cider or a creamy latte—adds to the cozy vibes.

Creative Ways to Present

For parties, I love arranging them on a wooden board with sprigs of fresh rosemary and small pumpkins scattered around to set a festive fall scene. You can also stack iced cookies tied with rustic twine as charming gifts or party favors—everyone always asks for the recipe!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies (without icing) in an airtight container at room temperature for up to a week—they stay pleasantly soft. If iced, I keep them covered tight in the fridge for up to 7 days to preserve the cream cheese frosting. Just bring them back to room temp for the best flavor and texture.

Freezing

These cookies freeze really well! I’ve frozen both dough balls and fully baked cookies (plain or iced). For dough, wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and bring to room temp before baking. Baked cookies freeze best layered with parchment paper, then thaw in the fridge. The flavor and texture hold up nicely this way.

Reheating

To freshen frozen baked cookies, I gently warm them in a low oven (about 275°F) for 5-7 minutes. Avoid microwaving or you might lose that signature soft texture. For iced cookies, I warm them just slightly and skip reheating if possible to keep the icing perfect.

FAQs

Final Thoughts

Honestly, I can’t recommend this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe enough—it’s the one I return to for every fall gathering, school event, or cozy night in. They’re just that good, combining softness, warmth, and just enough sweetness to feel indulgent without being too much. I hope you enjoy making (and eating!) them as much as I do—it’s like wrapping yourself in your favorite sweater, but tastier.

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