Maple Frosted Pumpkin Cookies Recipe

Name: Maple Frosted Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shortening; 2 cups brown sugar, packed; 1 (15 ounce) can pumpkin; 1 tablespoon vanilla; 4 cups flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 3/4 teaspoon cinnamon; 1/8 teaspoon salt; frosting; 1/2 cup margarine; 1 1/2 cups brown sugar, packed; 1/4 cup unsweetened vanilla almond milk or 1/4 cup milk, of your choice; 1 teaspoon maple flavoring (or more); 1/2 teaspoon vanilla; 2 - 2 1/2 cups powdered sugar

Servings: persons

1 cup shortening
2 cups brown sugar, packed
1 (15 ounce) can pumpkin
1 tablespoon vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon cinnamon
1/8 teaspoon salt
frosting
1/2 cup margarine
1 1/2 cups brown sugar, packed
1/4 cup unsweetened vanilla almond milk or 1/4 cup milk, of your choice
1 teaspoon maple flavoring (or more)
1/2 teaspoon vanilla
2 - 2 1/2 cups powdered sugar

1
Cream shortening and brown sugar until light.
2
Add pumpkin and vanilla and mix well.
3
In separate bowl combine flour, b. powder, b. soda, cinnamon and salt.
4
Gradually add into pumpkin mixture, stiring to combine all ingredients well.
5
Drop by rounded spoonfuls onto parchment covered cookie sheet.
6
Bake 375 13-15 min or until firm. Do not over bake, or risk dry cookies Bake all cookies before making frosting.
7
For Frosting, combine butter, b. sugar, and milk in saucepan bring to boil over medium heat stirring constantly. Boil 3 minutes.
8
Remove from heat and add maple and vanilla flavorings- do not add while on heat!
9
Cool slightly, beat enough powdered sugar in to achieve spreadable consistancy. Icing will thicken and harden as it cools, so work quickly to top cookies with frosting while it is warm.

1422

kcal

Calories

Fat

334

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup shortening, 2 cups brown sugar, packed, 1 (15 ounce) can pumpkin, 1 tablespoon vanilla, and more.

Yes, Maple Frosted Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Frosted Pumpkin Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions