Soft Bakery Style Pumpkin Cookies with Maple Frosting
These soft bakery style pumpkin cookies are topped with a maple frosting for the ultimate fall cookie recipe! Full of fall flavors, these pumpkin cookies will not last long, especially with the maple frosting!
Pumpkin Cookie Recipe
- ¼ c + 2 tablespoons of olive oil
- ¼ c brown sugar
- ½ c granulated sugar
- 1 egg
- ½ c pumpkin puree
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ c all purpose flour
Maple Frosting Recipe
- ½ c butter (softened)
- ¼ c pure maple syrup
- ½ tsp vanilla
- 1 ½ - 2 c powdered sugar
- 2-3 tsp milk
Preheat the oven to 350 degrees.
In a bowl mix the olive oil, brown sugar, granulated sugar, egg, pumpkin puree, pumpkin pie spice, vanilla extract, baking powder, baking soda, and salt.
Mix until well combined. Add in the flour and mix well.
With a medium-sized cookie scoop (about 1 ½ – 2 Tbsp), scoop the dough and place evenly on your cookie sheet.
Bake for 12-13 minutes, or until cookies are set.
Allow cooling completely before adding the maple frosting.
With a hand mixer beat butter until light and fluffy, about 1-2 minutes. Add in the maple syrup and vanilla extract. Beat until everything is mixed well.
Mix in the powdered sugar, ½ cup at a time, mixing until everything is combined. Add in 2-3 tsp of milk and beat until well mixed.
If the maple frosting feels too runny, you can add in some powdered sugar. If it gets too thick add a little more milk.
Spread the maple frosting on the pumpkin cookies and enjoy!