Soft Pumpkin Cookies with Maple Cream Cheese Frosting

Alright, homies.  I think I've done this pumpkin thing to death.  I've got some more pumpkin to share with you, but I think I'll just sprinkle it in with the rest of the fall recipes.  Speaking of sprinkles..

Here's a second take on the Pumpkin Chocolate Chip Giants.  I made these cookies smaller, removed the chocolate chips and added a tasty maple cream cheese frosting.  A few simple changes and the recipe is transformed into a totally different cookie.  I don't know if I can choose which I like best.

These are great for a fall get-together or for kids' lunches.  I literally made them start-to-finish in 30 minutes and rushed out the door for a picnic yesterday.  Yes, I said picnic!  I can't believe it's still so warm down here.  All you chilly Northerners are welcome to come visit!

I hope you enjoyed this little pumpkin series.  I had lots of fun putting it together.  Look forward to lots of hearty, cool weather recipes  and holiday treats coming up.  And, as always, I'm open to all of your suggestions.  Email me at ovenloveblog@gmail.com or visit the Facebook page with any ideas!

Soft Pumpkin Cookies with Maple Cream Cheese Frosting
by Oven Love, cookie recipe adapted from Vintage Dutch Girl


For the cookies:
1 cup canned pumpkin
1 cup white sugar
1/2 cup canola oil
1 egg
1 teaspoon milk
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda


For the frosting:
4 oz cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon maple extract

Preheat oven to 350 degrees and line three baking sheets with parchment paper.

Whisk pumpkin, sugar, oil, egg, milk and vanilla in a large bowl.  In another bowl, stir the dry ingredients.  Add the dry ingredients to the pumpkin mixture and mix well.

Scoop batter with a small melon scoop or tablespoon and drop onto the parchment paper, leaving space between the cookies.  Bake for 5 minutes, rotate in the oven, then bake 5-6 minutes more until puffed and lightly brown.  Let cool completely before frosting.

For the frosting: beat cream cheese until soft and creamy, add butter and maple extract and beat until combined.  With the mixer running, add the powdered sugar slowly.  Spread onto each cookie with an offset spatula or butter knife.