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
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 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.
