It’s week 2 of our National Cookie Month celebration! Today’s recipe is Pumpkin Cookies with Maple Cream Cheese Frosting. Hmmm…. that really sounds like the perfect autumn treat, doesn’t it?
There has been a 2 ingredient pumpkin cookie recipe floating around the internet for a couple of years. I added one more ingredient- maple syrup- for some extra flavor. And, being a “more-is-more” kind of girl….. I decided they still needed something else…. like Maple Cream Cheese Frosting… yeah, that’s the ticket!!
The cookies themselves are very cake-y and kind of sticky. The addition of the cream cheese frosting makes them phenomenal– they got rave reviews at a recent family dinner. Maybe the best part of these cookies, besides how easy and delicious they are, is how wonderful and comforting your house will smell while they are baking…. Better than one of those $25 jar candles!
I recommend frosting them about 1 hour before serving, then place them in the refrigerator for the frosting to set until serving time. Sprinkle with colored sugar if desired.
Pumpkin Cookies with Maple Cream Cheese Frosting
- 1 box spice cake mix (about 15.25 oz)
- 15 oz can pumpkin
- 4 Tablespoons maple syrup
Preheat oven 350 degrees. Line baking sheets with parchment paper.
Mix ingredients together in large bowl. Drop by rounded tablespoons, about 2 inches apart.
Bake 15 minutes until cookies are set. Remove immediately to wire racks to cool. Store cookies in refrigerator.
- 1/2 stick butter (4 tablespoons)
- 4 oz cream cheese (1/2 package)
- 2 cups confectioner’s (10x or icing) sugar
- 3 T maple syrup
Beat all ingredients together until light and creamy. Try not to eat it with a spoon before it goes onto the cookies.
Makes about 4 dozen cookies