I’m speechless on this one! This cookie screams fall in every bite! It’s loaded with spiced pumpkin flavor with the pumpkin pie spice and the pumpkin butter. It’s soft and chewy on the inside and perfectly crisp on the outside. The whipped cinnamon maple cream cheese frosting takes these cookies to another level of greatness and is the perfect marriage to the spices in the cookie. I made these cookies extra large and I have to say, they are giving Crumbl a run for their money! Who needs to spend a fortune on cookies when you can make them at home for a fraction of the price! Add these to your recipe box and they’ll be a staple in your house every fall!
Pumpkin Butter Cookies with Cinnamon Maple Cream Cheese Frosting
15
servings20
minutes15
minutesIngredients
*For the cookies*
1/2 cup 1/2 Butter, Browned
3/4 cup 3/4 Dark Brown Sugar
1/4 cup 1/4 Granulated Sugar
1 1 Egg + 1 Egg Yolk
1/2 cup 1/2 Pumpkin Butter
1 tsp 1 Vanilla
2 cups 2 All Purpose Flour
2 tsp 2 Pumpkin Pie Spice
1 tsp 1 Baking Soda
1 tsp 1 Baking Powder
*For the Cinnamon Maple Cream Cheese Frosting*
16 oz 16 Cream Cheese
3/4 cup 3/4 Softened Butter
5 Tbsp 5 Maple Syrup
1 tsp 1 Vanilla
1 tsp 1 Cinnamon
3 1/2 cups 3 1/2 Powdered Sugar
Pinch of Salt
Directions
- To begin, heat a skillet to medium/high heat and add the butter. Melt the butter and bubble until browned
- In a large mixing bowl, add browned butter, sugars, vanilla, egg and egg yolk along with pumpkin butter. Mix well until smooth
- In another bowl, add flour, pumpkin pie spice, baking soda and baking powder. Whisk and pour into wet ingredients. Mix well and chill dough in the fridge for at least 1 hour or up to 24
- To bake cookies, preheat oven to 350. Using a large cookie scoop, scoop cookie dough onto a parchment lined cookie sheet. I fit about 6-7 on a cookie sheet due to the size
- Bake in the preheated oven for about 15 minutes, until the cookies are starting to brown on the outside. Remove from oven and cool directly on the cookie sheet
- While the cookies are cooling, prepare the frosting by adding the cream cheese, butter, vanilla, cinnamon and maple syrup to a mixing bowl and mixing until combined. Once smooth, add the powdered sugar one cup at a time and slowly mix until incorporated. Then, increase speed and mix well until frosting is smooth and creamy
- Once cookies have completely cooled, frost by piping or spreading onto the cookie. ENJOY!
Notes
- If you would prefer a smaller cookie, it’s ok to use a smaller cookie scoop and bake these for about 9-11 minutes. It would yield about 24 cookies by using a smaller scoop.
- I used the Wilton 1M piping tip for these and did a simple rosette, but you can get creative and decorate however you want! Find some cute halloween sprinkles and let the kids have fun!