If you are looking for a cozy, fall-inspired treat that combines wholesome ingredients with irresistible softness, then you are going to adore the Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe. These cookies are tender and moist, bursting with warm spices and pumpkin flavor, all topped with a luscious, lightly salted maple frosting that takes them to the next level of deliciousness. Perfect for a comforting afternoon snack or sharing with friends on a chilly day, this recipe strikes the perfect balance between indulgence and health-conscious ingredients.
Ingredients You’ll Need
The magic of this Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe starts with a handful of simple, natural ingredients. Each one plays a vital role in creating the delightful texture, flavor, and color that will have you coming back for more.
- 1 cup canned pumpkin purée: This is the star of the show, providing moisture, natural sweetness, and that beautiful autumn hue.
- 1/4 cup coconut oil (melted and cooled): Adds healthy fat and keeps the cookies tender without any heaviness.
- 1/3 cup maple syrup: A natural sweetener that complements the pumpkin and spices perfectly.
- 1 large egg: Binds everything together while adding a bit of richness.
- 1 teaspoon vanilla extract: Enhances all the flavors with warm, fragrant notes.
- 1 1/4 cups white whole wheat flour: Offers a wholesome, nutty flavor while keeping the cookies soft.
- 1/2 teaspoon baking soda: Helps the cookies rise and ensures a soft crumb.
- 1/2 teaspoon baking powder: Provides additional lift and tenderness.
- 1/2 teaspoon ground cinnamon: Brings that iconic fall spice warmth.
- 1/4 teaspoon ground nutmeg: Adds subtle depth and a cozy finish.
- 1/4 teaspoon ground ginger: Gives a gentle zing to balance the sweetness.
- 1/8 teaspoon salt: Enhances all the flavors and balances the sweetness.
How to Make Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
Step 1: Preheat and Prepare
First things first, set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. This simple prep step ensures your cookies bake evenly and come off the tray easily, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together your pumpkin purée, melted coconut oil, maple syrup, the egg, and vanilla extract until the mixture is smooth and velvety. This blend creates the moist base that makes these cookies stand out from ordinary pumpkin treats.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. These spices and leaveners work together to create that perfect soft texture and incredibly inviting scent.
Step 4: Bring it All Together
Add the dry ingredients into the wet mixture and stir just until combined. It’s key not to overmix here to keep your cookies tender and soft—just a few gentle folds to bring it all together will do the trick.
Step 5: Scoop and Bake
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet. Bake for 10 to 12 minutes. Look for the edges to be set and the tops to spring back lightly when touched—this is your cue that they’re perfectly done but still soft inside.
Step 6: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step prevents the cookies from breaking apart and sets them up perfectly for frosting.
Step 7: Make the Salted Maple Frosting
In a small bowl, beat together softened butter, pure maple syrup, plain Greek yogurt, vanilla extract, and fine sea salt until smooth and creamy. Then, gradually add powdered sugar until you reach your desired thick, spreadable consistency. This frosting strikes just the right balance of sweet, tangy, and salty to complement the pumpkin cookies beautifully.
Step 8: Frost and Finish
Once the cookies are completely cool, spread a generous layer of frosting on each one. If you like, sprinkle a pinch of flaky sea salt over the top for an extra flavor boost and a pretty finishing touch.
How to Serve Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
Garnishes
Adding a little garnish can make these cookies feel extra special. Consider a light sprinkle of cinnamon or nutmeg dust on top of the frosting or even some finely chopped toasted pecans for a delightful crunch that pairs beautifully with the soft cookies.
Side Dishes
These cookies are fantastic alongside a warm cup of chai tea, coffee, or even a glass of cold milk. For an autumnal spread, serve them with a bowl of spiced pumpkin soup or alongside a fresh fruit salad to balance the sweetness.
Creative Ways to Present
Try stacking a few frosted cookies with a dollop of whipped cream and a drizzle of extra maple syrup for a stunning dessert presentation. You could also arrange them on a rustic wooden board with seasonal fruits and nuts for a cozy fall centerpiece that’s perfect for sharing at gatherings.
Make Ahead and Storage
Storing Leftovers
Your Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe leftovers should be stored in an airtight container in the refrigerator to keep the frosting fresh and the cookies soft. They will stay delicious for up to 5 days, making it easy to enjoy these treats throughout the week.
Freezing
If you want to make these cookies ahead of time, you can freeze the unfrosted cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a resealable freezer bag or container for up to 3 months. Frost the cookies after thawing for the best texture and flavor.
Reheating
To warm your cookies and bring back their soft, freshly baked feel, microwave them for about 10 seconds or warm gently in an oven at 300°F for 5 minutes. Avoid reheating with frosting on to prevent melting; instead, frost them after warming.
FAQs
Can I make these cookies dairy-free?
Absolutely! For a dairy-free version, simply substitute plant-based butter and a non-dairy yogurt alternative in the frosting. The coconut oil in the cookie dough keeps the base moist and tender without any dairy.
Are these cookies very sweet?
They’re lightly sweetened with natural maple syrup, striking a nice balance that lets the pumpkin and spices shine. The frosting adds a touch of indulgence without being overpowering, making them perfect for anyone looking for a healthier dessert.
Can I use fresh pumpkin instead of canned?
You can, but canned pumpkin purée provides consistent moisture and texture that is perfect for baking. If you use fresh pumpkin, be sure to roast and puree it well, then drain any excess water to avoid soggy cookies.
How soft are these cookies compared to traditional pumpkin cookies?
These cookies are incredibly soft and tender, almost like a muffin top texture. They’re designed to be a soft bite every time, not crunchy or cakey, which makes them especially comforting.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Adding dark chocolate chips, chopped walnuts, or pecans can add a delicious crunch and extra flavor. Just fold them into the dough gently before baking to keep that perfect soft texture.
Final Thoughts
I can’t recommend the Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe enough because it perfectly blends wholesome ingredients with cozy, comforting flavors that feel like a warm hug in every bite. Whether for a weekend baking project or a special treat to share, these cookies bring joy, warmth, and a little touch of fall magic to your kitchen. Give them a try—you won’t regret it!
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 delightful fall treat that combines the warm spices of pumpkin with a luscious, lightly sweetened frosting. Made with wholesome ingredients like canned pumpkin purée and whole wheat flour, these cookies are soft, moist, and perfect for anyone craving a healthier dessert option. The frosting, featuring pure maple syrup, Greek yogurt, and a touch of sea salt, adds a creamy contrast that perfectly complements the soft cookie base.
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 facilitate 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, cinnamon, nutmeg, ginger, and salt, ensuring the spices and leavening agents are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined; avoid overmixing to keep the cookies soft.
- Shape Cookies: Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them apart to allow for slight spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops spring back lightly when touched, indicating they are cooked through but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents them from becoming soggy.
- Prepare Frosting: In a small bowl, beat together the softened butter, maple syrup, Greek yogurt, vanilla extract, and fine sea salt until smooth and creamy.
- Sweeten Frosting: Gradually add the powdered sugar, mixing continuously until the frosting reaches a thick, spreadable consistency suitable for topping cookies.
- Frost Cookies: Once the cookies are completely cool, spread the salted maple frosting evenly on each cookie. Optionally, sprinkle a pinch of flaky sea salt on top for an extra burst of flavor.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For a dairy-free version, substitute the butter and Greek yogurt in the frosting with plant-based alternatives.
- These cookies have a lightly sweetened, soft texture similar to muffin tops, making them ideal for a wholesome snack or dessert.
