Pumpkin Spice Cookies with Maple Cream Cheese Frosting
Pumpkin Spice Ingredients
1 Cup Room Temperature Salted Butter
1 Cup Brown Sugar
1 Cup White Sugar
1 Can 100% Pure Pumpkin – 15 ounces (*1)
2 Teaspoons Vanilla
5 Cups All-Purpose Flour
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/8th Teaspoon Ground Cloves
1/2 Teaspoon Nutmeg
1/2 Teaspoon All Spice
2 Pinches Salt
Chopped Walnuts – Optional
Maple Cream Cheese Frosting Ingredients
4 Tablespoons Room Temperature Butter
4 Ounces Room Temperature Cream Cheese
2 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
1 1/2 Teaspoons Maple Extract
First, preheat the oven to 375º & line a baking sheet with parchment paper.
In a large bowl cream 1 cup butter, 1 cup brown sugar, & 1 cup white sugar. Then with a spoon mix in the 1 can of pure pumpkin & 2 teaspoons vanilla.
Sift 5 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1/8 teaspoon ground cloves, 1/2 teaspoon nutmeg, 1/2 teaspoon all spice, & 2 pinches of salt into the pumpkin mixture & stir until combined. (*2)
Scoop the pumpkin spice cookie dough onto your baking sheet using a medium – 1/8 cup – cookie scoop & leave 1-2 inches between each cookie for spreading. Use your fingers press down on the top of each cookie so that the cookie dough is flat & evenly distributed. (*3)
Bake the cookies for 10-15 minutes until lightly golden.
Once baked, remove the cookies from the oven & let cool. If you weren’t able to bake all of the cookies at once, let the baking sheet cool before scooping more batter onto the sheet.
While your cookies are cooling make the Maple Cream Cheese Frosting. (*3)
In a medium sized bowl blend together the butter & the cream cheese. Then slowly blend in 2 cups of powdered sugar by adding 1/2 cup at a time to the butter/cream cheese. Continue to blend until light fluffy – I like to blend mine for at least 5-10 minutes to ensure extra fluffiness! Then blend in 1 teaspoon vanilla & 1 & 1/2 teaspoon maple extract until combined. If need be add more powdered sugar, 1/4 cup at a time, until you are happy with the consistency. (*4)
Once your cookies are completely cool frost your cookies using a spatula & enjoy! (*5)
*1. Make sure to use Pure Pumpkin, not Pumpkin Pie Filing.
*2. If you want to add chopped walnuts to the mixture now is the time to do so, alternately I chose to press them into about half of the cookies. If you are adding chopped walnuts to only a few or half of the cookies just press a few pieces into each cookie before baking.
*3. These cookies don’t spread like normal cookies do, if you don’t flatten the cookies you might end up with a snowball shaped cookie.
*4. If you want your cookies to be extra loaded with frosting (like in the pictures) you will need to make a double batch of frosting.
*5. To distinguish the walnut Pumpkin Spice Cookies I added a whole walnut to the top of each walnut filled frosted cookie. For the non-walnut Pumpkin Spice Cookies I drizzled icing on top of the maple cream cheese frosting. A combination of French vanilla creamer (or milk) & powdered sugar.
*6. Keep your Maple Cream Cheese Frosted cookies refrigerated in a sealed container for 1-2 weeks. The unfrosted Pumpkin Spice Cookies can be stored in a loosely sealed container for up to a week at room temperature.