Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe

I absolutely love this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe because it combines all the best fall flavors into one irresistibly soft, tender cookie. When I first tried it, I was blown away by how moist and fluffy the cookies turned out, with just the right touch of spice and that luscious maple cream cheese icing on top. Seriously, these cookies are perfect for cozy afternoons, holiday baking, or whenever you need a comforting sweet treat that feels a little special.

You’ll find that this recipe is worth trying because it’s forgiving but still makes bakery-worthy results. The pumpkin puree really keeps the cookies super soft, while the maple cream cheese icing adds an extra layer of warm sweetness and tang that makes every bite delightful. Plus, they’re great for sharing, gifting, or just keeping all to yourself!

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Ingredients You’ll Need

The ingredients in this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe come together to create that tender crumb and rich flavor you want from an autumn cookie. Using fresh or canned pumpkin puree, paired with warm spices and a touch of maple, makes all the difference.

• Pumpkin puree: I like to blot it with paper towels to remove some moisture so the cookies aren’t soggy, but you don’t need to dry it completely.
• All-purpose flour: Spoon and level for accurate measuring to keep the cookies soft, not dense.
• Baking powder & baking soda: These help the cookies rise just right and stay fluffy.
• Salt: Balances the sweetness perfectly.
• Pumpkin pie spice: The warm mix of cinnamon, nutmeg, and cloves gives those signature pumpkin vibes.
• Ground cinnamon & ginger: I add a bit of extra cinnamon for richness and ginger for a subtle spicy kick.
• Unsalted butter: Softened to room temperature, it creams beautifully with sugars for a tender dough.
• Brown sugar: I use dark brown sugar because it adds more depth and moisture to the cookies.
• Granulated sugar: Adds sweetness and helps with cookie structure.
• Egg: Room temperature is best for proper mixing and binding.
• Pure maple syrup: Adds natural sweetness and autumnal flavor; you can also use milk or orange juice if preferred.
• Vanilla extract: Just a splash lifts all the flavors.
• Cream cheese (for icing): Use full-fat and softened for that silky, creamy texture.
• Confectioners’ sugar: For a smooth sweet icing that melts on the tongue.
• Cinnamon (icing): Just a pinch to echo the spices in the cookies.

Variations

I love tweaking this Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe depending on the season or what I have on hand. You can really make it your own by adding nuts, swapping ingredients, or trying different icing flavors.

• Nutty Twist: I sometimes add chopped pecans or walnuts for a crunchy contrast that goes perfectly with the soft cookie texture.
• Spice it up: Adding a little extra ground cloves or cardamom offers a unique flavor kick that my family really enjoys.
• Dairy-Free Option: Use coconut oil in place of butter and a dairy-free cream cheese alternative for icing to make these cookies allergy-friendly.
• Maple-Free Icing: If you prefer, swap maple syrup in the icing for honey or vanilla extract; it still tastes great!

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

Step 1: Preparing your Pumpkin Puree

The secret to these super soft pumpkin cookies starts with properly preparing your pumpkin puree. If using canned or fresh pumpkin, you’ll want to remove some of its excess moisture by blotting it gently with paper towels or letting it sit in a towel-lined bowl. I usually end up with about 1 and 1/3 cups, perfect for this recipe. Don’t worry about getting it perfectly dry—just reduce the watery part so your dough isn’t too loose.

Step 2: Mix dry ingredients with care

Next, whisk together your flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger in a large bowl. This ensures even distribution of the spices and leavening agents in your batter. I like to do this first so the spices wake up and really bring out their flavors later when baked.

Step 3: Cream butter and sugars until fluffy

Using a mixer, cream the softened butter with both the brown and granulated sugars until the mixture is smooth and fluffy—about two minutes on medium speed. This is where the magic to a tender cookie starts. I always scrape down the bowl a couple of times during this step to make sure everything blends evenly.

Step 4: Add wet ingredients and pumpkin

Beat in the egg on high speed until fully incorporated, then mix in the maple syrup, vanilla extract, and your prepared pumpkin puree. The batter might look a bit curdled at this point, and that’s okay—that’s exactly how it’s supposed to look before adding the flour mixture. It means your wet ingredients are well mixed but not overworked.

Step 5: Combine dry and wet mixtures

Switch your mixer to low speed and gradually add in the dry ingredients to your wet batter. Mix just until combined; you want a thick, sticky dough—overmixing can make the cookies tough, so keep an eye on your mixer. You’ll know it’s ready when everything looks uniform but still moist.

Step 6: Bake to perfection

Scoop or roll roughly 1.5 tablespoons of dough for each cookie and space them about 3 inches apart on lined baking sheets. Bake in a preheated 350°F (177°C) oven for 14-15 minutes, or until the edges look set but centers are still soft. Resist the urge to overbake! The cookies continue to firm up as they cool and will stay soft and tender inside.\

Step 7: Make the maple cream cheese icing

While the cookies cool, whip together the cream cheese and butter until smooth and creamy, then add the confectioners’ sugar, maple syrup, and a pinch of cinnamon. Beat it all until it’s silky and spreadable. I like dipping the cookie tops right into the icing or simply spreading it on with a knife for an elegant touch. The maple flavor here really sings alongside the pumpkin cookies.

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

Garnishes

I usually keep it simple with a light dusting of extra cinnamon or a few finely chopped toasted pecans sprinkled on top of the maple cream cheese icing. It adds a little texture and a beautiful autumnal touch without overpowering the flavors.

Side Dishes

These cookies go wonderfully with a hot cup of chai tea or your favorite pumpkin spice latte. Sometimes, I even serve them alongside a scoop of vanilla ice cream for an indulgent dessert. The warmth of the spices in the cookies pairs beautifully with creamy or warm beverages and light sides.

Creative Ways to Present

For special occasions, I’ve arranged these Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe on rustic wooden platters with sprigs of fresh rosemary or thyme for color and aroma. You can also stack them in pretty bakery boxes lined with parchment paper for thoughtful gifts that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies without icing in an airtight container at room temperature for up to a week—they stay soft and fresh! If they start to firm up, a few seconds in the microwave lets them soften back up perfectly.

Freezing

I’ve frozen both the baked cookies and the unbaked dough with great success. Wrap baked cookies tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving. For the dough, scoop onto parchment-lined trays and freeze before transferring to bags—bake straight from frozen, adding a minute to baking time.

Reheating

To bring out that fresh-baked feel after storage, I warm cookies in a 300°F (150°C) oven for about 5 minutes or microwave for 10-15 seconds. Just be sure to let iced cookies come to room temperature first to protect the icing.

FAQs

Final Thoughts

This Super Soft Pumpkin Cookies with Maple Cream Cheese Icing Recipe holds a special place in my fall baking lineup—I keep coming back to it every year because it just hits the right notes of comfort and flavor every single time. I hope you’ll give it a try and enjoy the process as much as the results, whether it’s for a cozy night in or to share with friends and family. Trust me, once you make these, they might just become your new favorite pumpkin treat too!

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