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Best Easy Soft Pumpkin Sugar Cookies with Maple Buttercream

soft pumpkin sugar cookies with maple buttercream - featured image
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These soft, pillowy pumpkin sugar cookies are topped with a rich maple buttercream frosting. Made with simple ingredients and no chill time, they are the perfect fall treat for any gathering.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Tiny pinch of salt
  • 1–2 tablespoons heavy cream or milk (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  4. Whisk in the pumpkin puree, egg, and vanilla extract until smooth and uniform.
  5. Pour the dry ingredients into the wet mixture and fold with a silicone spatula until just combined. Do not overmix.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake one sheet at a time for 10-12 minutes, until the cookies are puffed and set around the edges but still soft in the center.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, make the maple buttercream: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  10. Add the sifted powdered sugar, maple syrup, vanilla extract, and salt. Beat on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy. If too thick, add 1 tablespoon of heavy cream or milk; if too thin, add more powdered sugar.
  11. Once the cookies are completely cool, spread or pipe the maple buttercream on top.

Notes

Do not overmix the dough. Blot pumpkin if watery. Use room temperature ingredients for best results. Bake one sheet at a time. Cool cookies completely before frosting.

Nutrition

Keywords: pumpkin cookies, soft pumpkin cookies, maple buttercream, fall cookies, pumpkin sugar cookies, easy pumpkin cookies

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