Pillowy soft Iced Pumpkin Cookies made healthier with whole wheat flour and zero butter or refined sugar all drizzled with a delicious maple cream cheese icing! These cake-like pumpkin cookies make the perfect fall treat to enjoy this season.
Prep Time10 minutesmins
Cook Time11 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Soft Iced Pumpkin Cookies
Servings: 25
Ingredients
1cupwhole wheat pastry flour
3/4cupall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
2teaspoonspumpkin pie spice
1teaspooncinnamon
1/2teaspoonsalt
1cuppumpkin purée
1egg
1/2cupcane sugaror other granulated sugar
1/4cupmaple syrup
1/4cupcoconut oilmelted and cooled
1teaspoonvanilla
For the maple cream cheese icing:
4ozcream cheese
1tablespoonmaple syrup
1teaspoonvanilla
1tablespoonmilk
Instructions
In a large bowl, whisk together the flours, baking soda, baking powder, spices and salt. In a separate bowl, whisk together the egg, pumpkin, cane sugar, maple syrup, coconut oil and vanilla, stirring until well-combined. Pour the wet ingredients in with the dry ingredients, mixing until just combined.
Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet (you should get about 25 cookies) and bake in the oven at 350 degrees F for 11 to 13 minutes. Let the pumpkin cookies sit for 5 minutes then remove from pan and let cool completely on a wire rack.
While the cookies are cooling, microwave the cream cheese in a heat-safe bowl for about 30 seconds to soften. Mix in the maple syrup, vanilla and milk until the cream cheese icing is smooth. Feel free to add more milk a teaspoon at a time until you get the desired consistency.
Cut a small slit at the tip of a plastic baggy or pastry bag and pour in the icing. Slowly drizzle the cream cheese icing over top all of the cookies, serve and enjoy!