Maple Cream Cheese Frosted Pumpkin Cookies
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These Maple Cream Cheese Frosted Pumpkin Cookies have super soft baked pumpkin cookies, with a velvety smooth maple sweetened frosting, and perfectly complimented with a salted caramel drizzle
They’re gluten free and refined sugar free
The flavor combination here is simply irresistible, and sure to impress any of your friends, family, or guests this fall and upcoming holiday season!
I couldn’t choose what my favorite part about these cookies was!
Why You’ll Love These Key Maple Cream Cheese Frosted Pumpkin Cookies
- They’re gluten free and refined sugar free
- The maple, pumpkin, and caramel flavors compliment each other so well
- The cookies themselves are incredibly soft
- They are super cozy for a fall treat, or make for a Thanksgiving dessert that’s sure to impress
Key Ingredients
- Pumpkin puree – a staple for the fall pumpkin flavor
- Pumpkin Pie Spice – brings out the pumpkin spice flavor. If you like pumpkin, but not so much the spice flavor profile you can simply omit this
- Light golden coconut sugar – I experimented with plain coconut sugar (one that’s supposed to replace brown sugar; your bag of coconut sugar will specify if it’s a brown sugar or cane sugar replacement) and they came out way darker and too wet too. Because yes, brown sugar holds a tad more moisture than cane sugar
- The right side was the brown sugar/dark coconut sugar FYI!
- Gluten free flour – I used King Arthur 1:1 Measure for Measure flour. Note that a gluten free all purpose flour may yield a slightly different texture
- Cream Cheese – brings out the cream cheese flavor (which compliments pumpkin so well) and leaves for a thick frosting, versus just milk and powdered sugar mixed together
- Maple Syrup – brings out the maple flavor in the cream cheese
- Powdered monkfruit – I like Lakanto brand. It keeps the frosting from being a total sugar bomb. The powdered sugar adds to the whipped icing texture, too. Feel free to sub for organic powdered sugar
How to Make Maple Cream Cheese Frosted Pumpkin Cookies
- Mix wet ingredients in one bowl
- Mix dry ingredients together in another, then combine the two
- Use a sprayed 2 tbsp cookie scoop to place dough onto parchment paper lined baking sheet
- Spray a spatula with nonstick spray and flatten cookies / press along the edges to maintain circular shape (the dough is pretty wet, but it yields for the softest cookies!)
- Bake at 350 for 14-15 minutes
- Allow to cool on baking sheet for 5 minutes, then transfer to wire cooling rack
- Make frosting by whipping softened butter and cream cheese until smooth
- Add maple syrup and powdered sweetener and whip more until smooth
- Place in piping bag and spread onto cookies. I used a Wilton 102
- Whisk caramel ingredients together until smooth
- Drizzle with caramel, and enjoy!
- Keep stored in the fridge
This piping tip is one of my favorite for cookies! It comes out so smooth and the look seems so professional!
If you’re already looking ahead to the holidays, you’ll definitely want to add these to your Thanksgiving dessert list!
More Thanksgiving Treats You’ll Love!
If you make these Maple Cream Cheese Pumpkin Cookies I’d love to your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
- 1 cup pumpkin puree
- 2/3 cup light golden coconut sugar
- 1 egg
- 1/3 up avocado oil
- 1 tsp vanilla extract
- 1 1/4 cup gluten free 1:1 flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Frosting
- 2 tbsp butter soft
- 4 tbsp cream cheese soft
- 2 tbsp pure maple syrup
- 3/4 cup Powdered Monkfruit Sweetened or organic powdered sugar
Caramel
- 1/3 cup cashew butter
- 2 tbsp pure maple syrup
- 2 tbsp olive oil or coconut oil
- 1 heaping tbsp collagen optional for added gooeyness
- 1 tsp vanilla extract
Instructions
- Mix wet ingredients in one bowl
- Mix dry ingredients together in another, then combine the two
- Use a sprayed 2 tbsp cookie scoop to place dough onto parchment paper lined baking sheet
- Spray a spatula with nonstick spray and flatten cookies / press along the edges to maintain circular shape (the dough is pretty wet, but it yields for the softest cookies!)
- Bake at 350 for 14-15 minutes
- Allow to cool on baking sheet for 5 minutes, then transfer to wire cooling rack
- Make frosting by whipping softened butter and cream cheese until smooth
- Add maple syrup and powdered sweetener and whip more until smooth
- Place in piping bag and spread onto cookies. I used a Wilton 102
- Whisk caramel ingredients together until smooth
- Drizzle with caramel, and enjoy!
- Keep stored in the fridge