If you’ve been hunting for a dessert that feels indulgent but is secretly good for you, get ready to fall in love with this Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe. These cookies are the perfect balance of tender, moist pumpkin-spiced goodness topped with a luscious maple frosting that has just the right hint of sea salt. They’re soft like muffin tops, lightly sweetened, and packed with warm fall flavors that make every bite cozy and comforting. Whether you’re baking for a crowd or a solo treat, these cookies are a healthy, delightful way to savor pumpkin season any time of year.
Ingredients You’ll Need
Keeping this recipe simple is part of its charm. Each ingredient plays an essential role, from adding moisture and softness to bringing that quintessential pumpkin spice warmth and rich sweetness without overwhelming the cookie’s delicate texture.
- 1 cup canned pumpkin purée: The star ingredient that makes these cookies soft and moist while contributing natural sweetness and fiber.
- 1/4 cup coconut oil (melted and cooled): Adds a subtle richness and healthy fats for tender crumb without heaviness.
- 1/3 cup maple syrup: Provides natural sweetness with a hint of caramel depth, enhancing the pumpkin flavor perfectly.
- 1 large egg: Binds the ingredients and supports the soft structure of the cookie.
- 1 teaspoon vanilla extract: Adds warmth and rounds out all the spices beautifully.
- 1 1/4 cups white whole wheat flour: Offers a nutritious whole grain element without sacrificing a light texture.
- 1/2 teaspoon baking soda: Gives the cookie a nice lift and helps with browning.
- 1/2 teaspoon baking powder: Works alongside the baking soda for perfect rise.
- 1/2 teaspoon ground cinnamon: Brings bold, classic fall spice flavor.
- 1/4 teaspoon ground nutmeg: Adds a slightly sweet and nutty note that complements pumpkin beautifully.
- 1/4 teaspoon ground ginger: Imparts a gentle zing that balances the sweet spices.
- 1/8 teaspoon salt: Enhances all the flavors and keeps sweetness in check.
- For the 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) — these ingredients come together to create an irresistible salted maple frosting that’s creamy, tangy, and just sweet enough.
How to Make Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
Step 1: Preheat and Prepare
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and come off effortlessly once done. This simple step sets the stage for perfect baking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin purée, melted coconut oil, maple syrup, egg, and vanilla extract until your mixture is smooth and uniform. Combining these ingredients first ensures that your cookies remain tender and moist, giving you that soft texture we crave.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the white whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This blend of dry ingredients infuses the cookies with a warm spice profile and ensures even rising.
Step 4: Bring It All Together
Gently add the dry ingredients into the wet bowl, stirring just until combined. Be careful not to overmix — a little flour streak is okay. Overworking the batter could lead to tougher cookies, and we’re after soft perfection here.
Step 5: Portion and Bake
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them a couple of inches apart. Bake for 10 to 12 minutes, watching for the edges to set and the tops to spring back lightly when touched. This timing locks in softness while ensuring your cookies are cooked through.
Step 6: Cool and Frost
Once baked, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. While they cool, prepare the salted maple frosting by beating together the softened butter, maple syrup, Greek yogurt, vanilla, and fine sea salt until smooth. Gradually add powdered sugar until you reach the spreadable thickness you desire. Spread the frosting generously on each cool cookie. For an extra special touch, sprinkle a pinch of flaky sea salt on top — it amplifies the maple flavor wonderfully.
How to Serve Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
Garnishes
These cookies are a canvas for creativity. Beyond flaky sea salt, try a light dusting of cinnamon or a few mini pumpkin seeds sprinkled on the frosting for crunch and visual appeal. Freshly ground nutmeg over the top can also heighten those comforting fall flavors.
Side Dishes
Serve these pumpkin cookies with a cozy cup of chai tea or your favorite latte for the perfect afternoon pick-me-up. They also pair wonderfully with a simple glass of cold milk or a warm mug of spiced apple cider to complement the spices.
Creative Ways to Present
For gatherings, layer these healthy soft pumpkin cookies with salted maple frosting on a pretty platter or stack them like little towers tied with twine for rustic charm. You can also place them in festive treat bags as thoughtful homemade gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container in the refrigerator for up to 5 days. Chilling helps the frosting set nicely and preserves the cookie’s soft texture without drying out.
Freezing
Want to prep in advance? Freeze the unfrosted cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months. When ready to enjoy, thaw completely before frosting to maintain that perfect softness and frosting consistency.
Reheating
If you prefer your cookies slightly warm, pop one or two in the microwave for 10-15 seconds. This warms the cookie slightly without melting the frosting too much. For a more even warmth, gently heat them in a low oven for a few minutes.
FAQs
Can I make these cookies dairy-free?
Absolutely! Substitute the butter and Greek yogurt in the frosting with plant-based alternatives like vegan butter and coconut yogurt to keep the recipe both dairy-free and delicious.
Are these cookies gluten-free?
This recipe uses white whole wheat flour for a wholesome texture, which contains gluten. However, you can experiment with gluten-free flour blends, but the texture might shift slightly.
Can I use fresh pumpkin instead of canned pumpkin purée?
You can, but fresh pumpkin should be cooked and pureed thoroughly before use to match the moisture and texture of canned pumpkin. It might also require slight adjustments in moisture content.
How sweet are these cookies?
They’re lightly sweetened with maple syrup and frosting, striking a balance that’s satisfying without being overpoweringly sugary. Perfect if you want a healthier treat!
Can I skip the frosting?
Of course! The cookies are delicious on their own, soft and flavorful thanks to the pumpkin and spices. The frosting just adds extra indulgence and a lovely maple-salty kick.
Final Thoughts
Cozy, delicious, and surprisingly healthy, this Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe is a joyful way to celebrate all things pumpkin. Baking these cookies feels like wrapping yourself in a warm autumn hug, and sharing them makes the experience even sweeter. Trust me, once you try this recipe, these will be your go-to pumpkin treat all season long. Grab your ingredients and get baking — your new favorite cookie awaits!
Print
Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are a perfect fall treat, combining moist pumpkin-flavored cookies with a rich, slightly salty maple frosting. Made with wholesome ingredients like whole wheat flour and natural sweeteners, they offer a deliciously soft texture reminiscent of muffin tops, balanced with warm spices for an indulgent yet healthier dessert option.
Ingredients
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 and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- 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, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Mix Batter: Add the dry ingredients to the wet ingredients and stir gently until just combined, being careful not to overmix to maintain a tender cookie texture.
- Shape Cookies: Use a tablespoon or small cookie scoop to drop rounded spoonfuls of batter onto the prepared baking sheet, spacing them evenly.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set and the tops spring back lightly when touched, indicating they are done but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for frosting application.
- Make Frosting: In a small bowl, beat the softened butter, maple syrup, Greek yogurt, vanilla extract, and sea salt until smooth and creamy.
- Add Powdered Sugar: Gradually mix in the powdered sugar, adjusting the amount to achieve a thick, spreadable frosting consistency suitable for decorating cookies.
- Frost Cookies: Once the cookies are completely cooled, spread the frosting evenly on each cookie. Optionally, sprinkle a pinch of flaky sea salt on top for enhanced flavor contrast.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a dairy-free frosting option, substitute plant-based butter and yogurt.
- These cookies are lightly sweetened, soft, and have a texture similar to muffin tops, making them a healthier dessert alternative.
