Soft Pumpkin Spice Cookies with Maple Cream Frosting

Delight your family and friends with these soft pumpkin cookies, inspired by the new Pumpkin Maple Crème Caramel fragrance.

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Ingredients

Pumpkin Spice Cookies

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 5 teaspoons pumpkin pie spice
  • ¾ teaspoon salt
  • ½ cup salted butter
  • ¾ cup granulated (white) sugar
  • ¾ cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1 cup canned pumpkin purée
  • (Optional) 1 cup semi-sweet chocolate chips


    • Maple Cream Frosting

  • ½ cup salted butter
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 ½ teaspoon maple extract
  • 1 tablespoon maple syrup

    • Makes 18-24 cookies. For best results, use a standing mixer, but hand-mixing works too.



    Instructions

    1. Preheat the oven to 350°, place oven rack to the middle position, and line a baking sheet with parchment paper.

    2. In a small bowl, sift the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice and salt.

    3. In a large bowl/standing mixer, whip the butter and sugar at medium speed until light and fluffy. Beat in the egg, vanilla bean paste, and pumpkin purée.

    4. Adjust the mixer to low speed and mix in the dry mixture ingredients a little at a time until just blended. Scrape the sides of the bowl with a spatula and fold in any remaining flour or wet mixture until completely combined. (Pro-tip: fold in 1 cup semi-sweet chocolate chips for a richer flavor experience.)

    5. Using 2 tablespoons, scoop and drop golf-ball-sized scoops of dough onto the prepared baking sheet (spaced evenly). (Pro-tip: dip the spoons in water to make scooping and placing dough easier.)

    6. Bake for 15 minutes or until the edges of the cookies are firm. Continue with additional batches for the rest of the dough. Allow cookies to completely cool before frosting.

    7. While the cookies are baking, blend butter, powdered sugar, 2 tablespoons milk, 1½ teaspoon maple extract and 1 tablespoon maple syrup in a standing mixer on low until the powdered sugar is incorporated. Increase the mixer speed to medium and whip until light and fluffy.

    8. Once the cookies are completely cooled, frost the top of each with a generous layer of the maple cream. If you’re craving extra sweetness, top off the frosted cookies with chocolate chips. Enjoy!

    For more fragrance-inspired recipes, check out our blog. To try the fragrance for yourself, find Pumpkin Maple Crème Caramel and other Daydreaming of Autumn Collection fragrances online or in stores.

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