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
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 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.
