Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are a delightful fall-inspired treat perfect for those seeking a wholesome dessert. Made with white whole wheat flour, pumpkin puree, and naturally sweetened with maple syrup, these cookies offer a moist and cakey texture. Topped with a creamy, salted maple frosting, they are both comforting and flavorful while maintaining a balanced nutritional profile.
Ingredients
Scale
Cookie Ingredients
- 1 cup canned pumpkin puree
- 1/3 cup coconut oil (melted and cooled)
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Salted Maple Frosting
- 1/4 cup unsalted butter (softened)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3/4 cup powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted and cooled coconut oil, maple syrup, egg, and vanilla extract until you achieve a smooth and well-blended mixture.
- Combine dry ingredients: In a separate bowl, whisk together the white whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Form the dough: Gradually add the dry ingredients into the wet ingredients, mixing gently and just until combined to avoid overworking the batter and maintain a soft texture.
- Shape cookies: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for expansion during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10–12 minutes, or until the edges are set and the tops appear just firm, indicating they are cooked through but still soft inside.
- Cool cookies: Allow the cookies to cool on the pan for 5 minutes, which helps them firm up for easier handling, then transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: In a mixing bowl, beat the softened unsalted butter until light and fluffy. Add the maple syrup, vanilla extract, fine sea salt, and powdered sugar, continuing to beat until the frosting is smooth, creamy, and well combined.
- Frost cookies: Once the cookies are completely cooled, spread the salted maple frosting evenly over each cookie. Optionally, sprinkle a light pinch of fine sea salt on top to enhance the flavor contrast.
Notes
- The cookies have a soft, cake-like texture perfect for fall and autumn celebrations.
- For a dairy-free version, substitute plant-based butter in the frosting.
- Store the cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- You can also freeze frosted cookies for longer storage; thaw before serving.
