Description
Delightfully soft and spiced pumpkin cookies loaded with semi-sweet chocolate chips, topped with a luscious maple cream frosting. Perfectly balanced flavors of cinnamon and nutmeg make these cookies an irresistible fall favorite, ideal for gatherings or cozy snacking.
Ingredients
Scale
For the Pumpkin Cookies
- 1 cup salted butter (softened)
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 2 ½ cups semi-sweet chocolate chips
For the Maple Cream Frosting
- ½ cup salted butter (softened)
- 3 cups powdered sugar
- 1 to 2 tablespoons heavy cream or whole milk
- 2 teaspoons maple extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Grease two large cookie sheets or line them with parchment paper to prevent sticking, then set aside.
- Mix Wet Ingredients: In a large bowl using an electric mixer, combine the softened butter, light brown sugar, granulated sugar, pumpkin puree, and egg. Mix on low speed until the mixture is fully combined and smooth.
- Prepare Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and nutmeg thoroughly to ensure an even distribution of leavening and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture a little at a time, mixing just until incorporated to avoid overworking the dough. Then fold in the semi-sweet chocolate chips evenly.
- Shape and Bake Cookies: Drop cookie dough onto the prepared baking sheets using a small cookie scoop, approximately 2 tablespoons of dough for each cookie. Bake in the preheated oven for 10 to 12 minutes or until the cookies are set but not overbaked to maintain softness.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool completely on a wire rack before frosting.
- Make Maple Cream Frosting: In a medium bowl, use an electric mixer to cream the softened butter until smooth. Gradually add the powdered sugar while mixing. Then blend in the heavy cream (or whole milk) and maple extract until the frosting reaches a spreadable consistency.
- Frost Cookies: Once the cookies are fully cooled, spread the maple cream frosting evenly over the tops of each cookie. Serve and enjoy this moist, flavorful treat!
Notes
- Do not overbake the cookies to keep them soft and moist.
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- You can adjust the amount of heavy cream or milk in the frosting to achieve your preferred consistency.
- For a stronger maple flavor, slightly increase the maple extract but avoid overpowering the cookies.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
