The title of the recipe says it all. If you’re one of those people that hates a cookie with a cakey texture, than these are decidedly not for you; however, if you love a pillowy soft, fluffy, cakey cookie, then these are most definitely for you. I hope you’re not sick of seeing pumpkin cookies yet, as it seems almost every food blogger has their own version, but I just had to share mine too!
I have a soft spot in my heart for these cookies, because they remind me so much of my time working at a previous job, almost 10 years ago (wow)! There was a café within walking distance that sold pumpkin cookies very similar to these ones, along with the raspberry filled sugar cookies I shared a couple years ago. One of my good friends and I would buy these cookies nearly weekly – I guess my metabolism was 10 years younger too. Le sigh.
Anyway, I had hunted down a copycat recipe to those pumpkin cookies quite a few years ago, but I’ve since tweaked it by changing out the butter for coconut oil and the white sugar for maple syrup. I have to say, the maple syrup is such a nice compliment to the pumpkin flavour!
The cookie “dough” texture will have you wondering if you’re doing it right, since it’s fairly soft and more like cake batter than cookie dough – hence – the CAKEY cookie appeal. I find using a spoon to make the mounds on the cookie sheet is the easiest, as the dough is too sticky for a cookie scoop. I usually re-shape the mounds a bit with my fingers too once I’ve got them all spread out!
The recipe makes 15-18 cookies, depending on how big you make them. You could easily double the batch if you wanted to freeze some for later, or give some away! They are best enjoyed within a week.
We finally have fall leaves and warm, autumn days instead of snow. Thank goodness! I wasn’t ready for winter to start.
Pumpkin Cake Cookies
Yield 15-18 cookies
Take a bite out of these soft, cakey pumpkin cookies with a simple, sweet frosting!
- 1 1/4 all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1/2 cup pure maple syrup*
- 1/2 cup pure pumpkin (not pumpkin pie filling)
- 1 egg
- 1/2 tsp pure vanilla extract
- 1 cup powdered sugar
- 2 tbsp heavy cream
- cinnamon, for dusting (optional)
- Preheat the oven to 350 F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine together the flour, baking powder, baking soda, cinnamon, allspice and salt.
- In a medium sized bowl, whisk together the coconut oil and maple syrup. Add in the pumpkin puree, egg and vanilla extract and whisk all together until well blended. Pour the wet ingredients into the dry and stir gently with a large wooden spoon until just combined.
- Using a tablespoon, drop mounds of cookie batter (about 1-2 tablespoons each) a few inches apart on the prepared cookie sheet. Use your fingers or the spoon to shape the cookies into slightly flattened rounds.
- Bake the cookies for 15-18 minutes or until very lightly browned on the bottoms. Remove the cookies from the oven and allow to cool for 5 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
- Prepare the frosting. Using an electric mixer or your stand mixer fitted with the paddle attachment, combine the powdered sugar with the heavy cream and mix together; the consistency should be fairly thick. Add more cream or sugar as necessary to achieve the desired consistency. Using a table knife, frost the cooled cookies with about 2 tsp of icing and top with a dusting of cinnamon.
Cookies store well in an airtight container on the counter for 1-2 days, or up to 1 week in the fridge. If storing on the counter, the icing may begin to melt into the cookie.
- The cookies are not overly sweet (pre-icing), so if you prefer your cookies fairly sweet, you could increase the amount of maple syrup to 3/4 cup or whisk in an additional 1/4 cup sugar to the wet ingredients.