Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pumpkin cookies are frosted with maple frosting. There has never been a person who has not LOVED these cookies, even those who do not like pumpkin cookies. It has been a family recipe for 35 years. It has won 1st prize at a cookie exchange and at a pumpkin contest at work. I usually triple the recipe!

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Maple Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.

  • Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.

  • Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.

  • Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.

  • Spread maple frosting over the cooled cookies.

Cook's Notes:

If you live in a hot climate where buttercream frosting does not hold up, you can add 1/2 cup shortening to the butter.

Unfrosted cookies freeze well.

Nutrition Facts

301 calories; protein 2.3g; carbohydrates 38.8g; fat 15.9g; cholesterol 18mg; sodium 176.8mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
11/01/2019
I made half the recipe and still got 24 cookies. I only used 1 cup powdered sugar in the frosting and 3 1/2 tsp of milk, the rest of the frosting ingredients remained the same. With that being said, I loved these!! I split my dough in half and made 1/2 without nuts and 1/2 with nuts. I baked the ones without nuts for 14 minutes and they turned out very soft and pillowy. The half with nuts I baked for 16 minutes and they tasted just like a pumpkin cake only in mini size. This is a recipe I would definitely make again. Thanks for sharing!! Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2019
I made half the recipe and still got 24 cookies. I only used 1 cup powdered sugar in the frosting and 3 1/2 tsp of milk, the rest of the frosting ingredients remained the same. With that being said, I loved these!! I split my dough in half and made 1/2 without nuts and 1/2 with nuts. I baked the ones without nuts for 14 minutes and they turned out very soft and pillowy. The half with nuts I baked for 16 minutes and they tasted just like a pumpkin cake only in mini size. This is a recipe I would definitely make again. Thanks for sharing!! Read More
(1)
Rating: 5 stars
10/24/2021
I really liked these cakey cookies. The walnuts and maple went so well together. The only modification I made was to slightly reduce the amount of nuts and place half into dough and other half crushed fine on top. So good. Will be making again. Thanks for sharing. Read More