Say hello to your newest autumn obsession! These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are total game-changers — pillowy, warmly spiced, and topped with a swoon-worthy maple glaze that walks that perfect line between sweet and salty. Whether you’re craving a cozy afternoon treat or searching for a healthier dessert option, you’ll fall in love with these irresistibly soft cookies that are just as delightful with coffee as they are as a lunchbox surprise.
Ingredients You’ll Need
All you need is a handful of wholesome, pantry-friendly ingredients to create these truly special cookies. Every component, from the pure pumpkin to the aromatic spices, plays a role in baking up magic with Healthy Soft Pumpkin Cookies with Salted Maple Frosting.
- Pumpkin purée: Brings unparalleled moisture and that classic fall flavor, plus a gorgeous orange hue.
- Coconut oil: Keeps the cookies extra soft and adds a subtle richness without overpowering the pumpkin.
- Maple syrup: Naturally sweetens both the cookies and the frosting while adding lovely caramel notes.
- Large egg: Binds everything together and gives the cookies a delicate structure.
- Vanilla extract: Boosts the warmth and coziness of the cookie’s flavor profile.
- White whole wheat flour: Offers whole grain nutrition but keeps the texture light and soft.
- Baking soda + baking powder: This power duo guarantees a gentle lift, so the cookies are fluffy, not flat.
- Ground cinnamon, nutmeg & ginger: These spices team up to deliver that nostalgic, classic pumpkin spice vibe.
- Salt: Just a pinch, to balance the sweetness and bring the flavors together.
- Unsalted butter (for frosting): Makes the frosting creamy and luscious.
- Plain Greek yogurt (for frosting): Lends tang and a protein kick, plus helps keep the glaze light.
- Powdered sugar (for frosting): Sweetens and thickens the frosting so it’s perfectly spreadable.
- Flaky sea salt: Optional, but that extra pop of salt on top? Chef’s kiss for flavor contrast!
How to Make Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Step 1: Prep Your Oven and Baking Sheet
First, get your oven preheated to 350°F (175°C) so it’s perfectly hot when your cookies are ready to bake. Line a large baking sheet with parchment paper — this keeps the cookies from sticking and makes cleanup a total breeze.
Step 2: Mix the Wet Ingredients
In a roomy mixing bowl, whisk together the pumpkin purée, melted and cooled coconut oil, maple syrup, egg, and vanilla until beautifully smooth. This combination creates a golden, fragrant base that sets the stage for plush, flavorful cookies.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, thoroughly whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these dry ingredients on their own ensures every cookie is spiced to perfection and rises evenly in the oven.
Step 4: Bring the Batter Together
Add your dry mixture into the wet ingredients. Using a spatula or wooden spoon, gently stir until just combined — no need to overmix! You’ll notice a soft, thick batter loaded with cozy pumpkin goodness.
Step 5: Portion and Bake
Grab a tablespoon or small cookie scoop and drop rounded spoonfuls of batter onto your prepared baking sheet. Bake for 10 to 12 minutes, until the edges are set and the tops bounce back lightly under your finger. Be patient: let them cool for 5 minutes on the sheet before moving them to a wire rack.
Step 6: Make the Maple Frosting
While those cookies cool, whip up your Salted Maple Frosting! Using a small bowl, beat the softened butter, maple syrup, Greek yogurt, vanilla extract, and sea salt together until utterly creamy. Gradually beat in powdered sugar until you reach a thick, spreadable, dreamy consistency.
Step 7: Frost and Finish
Once your cookies are completely cool, swipe each top with a generous layer of that luscious maple frosting. If you’re feeling fancy, sprinkle a pinch of flaky sea salt on top — it makes every bite of the Healthy Soft Pumpkin Cookies with Salted Maple Frosting sing.
How to Serve Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Garnishes
Dress up your cookies with a sprinkle of extra cinnamon or a dusting of freshly grated nutmeg for a gorgeous finishing touch. The optional flaky sea salt brings out the maple in the frosting and makes each bite truly pop.
Side Dishes
Pair your Healthy Soft Pumpkin Cookies with Salted Maple Frosting with a steaming mug of chai or a foamy oat milk latte for a dreamy afternoon treat. They also shine next to a scoop of vanilla Greek yogurt or fresh berries for an easy and wholesome dessert plate.
Creative Ways to Present
These cookies look absolutely precious stacked on a rustic wooden board or piled high on a vintage cake stand. For gifting, nestle a few in parchment-lined treat boxes and tie them up with string. Bonus: sandwich two cookies together with extra frosting for the cutest pumpkin-cookie “whoopie pies” ever!
Make Ahead and Storage
Storing Leftovers
Store those frosted cookies in an airtight container in the fridge for up to five days. The texture stays fabulously soft, and the flavors only get cozier with time. If you’re planning to stack them, pop a sheet of parchment between layers to keep the frosting pristine.
Freezing
You can absolutely freeze Healthy Soft Pumpkin Cookies with Salted Maple Frosting! For best results, freeze the cookies unfrosted in a single layer, then transfer to a freezer bag. Thaw and frost just before serving for best flavor and texture, or freeze frosted cookies with a little space between each for a quick treat anytime.
Reheating
Enjoy these cookies straight from the fridge or let them sit at room temperature for 15 minutes to soften up. If you crave a warm cookie, microwave each (unfrosted) cookie for 8-10 seconds. Always frost after reheating for the prettiest finish.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just make sure your homemade pumpkin purée is smooth and not too watery — excess moisture can change the texture of your Healthy Soft Pumpkin Cookies with Salted Maple Frosting. Drain or pat dry as needed for best results.
How do I make these dairy-free?
It’s easy: substitute plant-based butter and a thick, unsweetened, non-dairy yogurt for the regular butter and Greek yogurt in the frosting. The cookies themselves are already dairy-free, so you’ll still get wonderful results!
Can I use regular whole wheat flour?
If you don’t have white whole wheat flour, you can use regular whole wheat, but your cookies may be a bit denser and have a heartier flavor. For a more classic, tender crumb, white whole wheat really works best for Healthy Soft Pumpkin Cookies with Salted Maple Frosting.
Is it possible to make these cookies gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free baking flour blend for the whole wheat flour. Be sure it contains xanthan gum to help the cookies hold their soft shape.
How do I adjust sweetness?
If you like your cookies sweeter, you can bump up the maple syrup in the frosting a little or use more powdered sugar for a thicker, sweeter topping. For a less sweet treat, use the minimum amount of powdered sugar and skip the added salt garnish.
Final Thoughts
If you’ve been searching for the perfect cozy treat to usher in fall or simply need something soft and sweet that feels a bit more wholesome, Healthy Soft Pumpkin Cookies with Salted Maple Frosting are the answer. They’re so simple to make, deeply satisfying, and sure to win over both pumpkin fans and skeptics alike. Give these cookies a try — I have a feeling they’ll become a favorite in your kitchen too!
Print
Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in these Healthy Soft Pumpkin Cookies with Salted Maple Frosting for a delightful treat that captures the essence of fall in every bite. These cookies are lightly sweetened, perfectly spiced, and topped with a creamy maple frosting that complements the pumpkin flavors beautifully.
Ingredients
For the 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
For the 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
- Prepare the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix together the pumpkin purée, melted coconut oil, maple syrup, egg, and vanilla until smooth.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Add the dry ingredients to the wet mixture and stir until just combined.
- Drop spoonfuls of the batter onto the baking sheet and bake for 10 to 12 minutes until set. Cool on a wire rack.
- Make the Frosting: Beat butter, maple syrup, Greek yogurt, vanilla, and salt until smooth. Gradually add powdered sugar until desired consistency.
- Once the cookies are cooled, frost each one and sprinkle with sea salt if desired.
Notes
- Store cookies in the fridge for up to 5 days.
- For a dairy-free version, use plant-based butter and yogurt.
- These cookies are soft and lightly sweetened.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
