Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are a delightful fall treat that combines the moistness of pumpkin purée with warm spices and a light sweetness. Perfectly soft and lightly sweetened, these cookies are topped with a creamy maple frosting balanced with a hint of sea salt, making them an irresistible dessert for the season.
Ingredients
Scale
Cookies
- 1 cup canned pumpkin purée
- 1/4 cup coconut oil (melted and cooled)
- 1/3 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
Frosting
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons pure maple syrup
- 2 tablespoons plain Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 to 3/4 cup powdered sugar (adjust for desired consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, melted coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the white whole wheat flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, taking care not to overmix to keep the cookies tender.
- Scoop the Dough: Use a tablespoon or a small cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them evenly to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops spring back lightly when gently touched, indicating they are done.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preparing them for frosting.
- Prepare Frosting: In a small bowl, beat together the softened unsalted butter, pure maple syrup, plain Greek yogurt, vanilla extract, and fine sea salt until smooth and creamy.
- Add Powdered Sugar: Gradually mix in the powdered sugar, adjusting the amount until the frosting reaches a thick and spreadable consistency suitable for topping the cookies.
- Frost Cookies: Once the cookies are completely cooled, spread the maple frosting evenly over each cookie. Optionally, sprinkle a pinch of flaky sea salt on top to enhance the flavor.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a dairy-free version of the frosting, substitute the butter and Greek yogurt with plant-based alternatives.
- These cookies are lightly sweetened and have a soft texture similar to muffin tops, making them great for a wholesome snack.
