Description

Soft, warmly spiced pumpkin cookies made tender with yogurt and finished with a maple cream cheese icing. Perfect for fall gatherings or a cozy sweet treat.

Ingredients

1 1/2 cups pumpkin puree (fresh or canned, blotted to 1 1/3–1 1/2 cups)

3 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1/4 tsp ground ginger

3/4 cup (12 tbsp) unsalted butter, room temperature

1 cup packed brown sugar (light or dark)

3/4 cup granulated sugar

1 large egg, room temperature

2 tsp pure maple syrup, milk, or orange juice

1 1/2 tsp vanilla extract

1/2 cup plain yogurt (regular or Greek)

For the maple cream cheese icing:

3 oz cream cheese, softened

2 tbsp unsalted butter, softened

3/4 cup powdered sugar

2 tbsp pure maple syrup

1/8 tsp ground cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Line a bowl with paper towels or a clean kitchen towel. Add pumpkin puree and blot gently to remove excess moisture until reduced to 1 1/3–1 1/2 cups. Set aside.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until combined.
In a large bowl, cream butter with brown sugar and granulated sugar until smooth and fluffy (about 2 minutes).
Add egg and mix until combined. Beat in maple syrup (or milk/orange juice), vanilla, yogurt, and pumpkin puree until fully incorporated. The mixture may appear slightly curdled—this is normal.
Add the dry mixture to the wet ingredients and blend on low until a thick dough forms.
Portion about 1.5 tablespoons of dough per cookie, spacing 3 inches apart on baking sheets.
Bake for 14–15 minutes, until edges are set but centers remain soft. Let cool on baking sheets for 5 minutes, then transfer to a wire rack.
For icing, beat cream cheese until smooth. Add butter and mix until creamy. Add powdered sugar, maple syrup, and cinnamon; beat until smooth.
Once cookies are completely cool, spread or dip tops in icing. Let set before serving.

Notes

Add chocolate chips, white chocolate chips, or nuts for extra flavor.

Substitute Greek yogurt for extra tang and protein.

Replace maple syrup with honey in the dough or icing.

Use whole wheat flour for a heartier texture.

Store at room temperature up to 2 days, in the fridge up to 1 week, or freeze unfrosted cookies up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 185
Sugar: 16g
Sodium: 145mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg