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!

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Recipe Summary

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 5% DV; carbohydrates 38.8g 13% DV; fat 15.9g 25% DV; cholesterol 18mg 6% DV; sodium 176.8mg 7% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 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)
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