If your dream autumn treat is a melt-in-your-mouth cookie that’s rich with pumpkin spice and crowned with a swirly, salty-sweet topping, you’re about to find your new favorite with these Healthy Soft Pumpkin Cookies with Salted Maple Frosting. They’re wonderfully tender, naturally sweetened, and so easy to make, you just might crave them all year long! Thanks to wholesome ingredients and a luscious frosting that takes just minutes to whip up, this crowd-pleaser manages to feel truly decadent but with a healthy twist.
Ingredients You’ll Need
Each ingredient in these Healthy Soft Pumpkin Cookies with Salted Maple Frosting has a purpose: an extra bit of softness, a pop of flavor, or a boost of nutrition. Don’t skip the little things—their roles are bigger than you think, and together they create something extraordinary!
- Pumpkin Purée: Provides moisture, natural sweetness, and that beautiful orange hue.
- Coconut Oil (melted and cooled): Adds richness while keeping the cookies oh-so-soft.
- Maple Syrup: The star sweetener, it deepens flavor and keeps these cookies naturally sweet.
- Large Egg: Binds everything together so your cookies hold their perfect pillowy shape.
- Vanilla Extract: Enhances all the sweet and spice notes, making everything taste bakery-worthy.
- Whole Wheat Pastry Flour: Offers a lighter texture than regular whole wheat with bonus nutrition.
- Baking Soda: Gives each cookie a gentle lift for that signature softness.
- Cinnamon: A cozy classic that warms every bite.
- Nutmeg: Brings a subtle, complex spice that pairs perfectly with pumpkin.
- Ginger: Adds just a hint of zing and dimension.
- Salt: Balances sweetness and wakes up the overall flavor.
- Greek Yogurt: The base of our frosting—creamy, tangy, and packed with protein.
- More Maple Syrup (for frosting): Keeps the topping sweet, smooth, and flavorful.
- Cream Cheese (softened): Guarantees a luscious, spreadable frost with tangy depth.
- Sea Salt: A sprinkle in the frosting makes the maple sing—completely transforms the final bite!
How to Make Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Step 1: Preheat and Prep
Start by firing up your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This makes all the difference for even baking and easy cleanup—trust me, the cookies slide right off!
Step 2: Mix Wet Ingredients
Grab a large mixing bowl and whisk together your pumpkin purée, melted (and slightly cooled) coconut oil, maple syrup, egg, and vanilla extract. You want this mixture totally smooth and evenly blended so every cookie is soft and flavorful—just a minute or two of mixing will do the trick!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk your whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures all those cozy spices are perfectly distributed, so every bite is warm and inviting.
Step 4: Bring It All Together
Gradually stir your dry ingredients into the wet, being gentle and stopping as soon as they’re just combined. Overmixing can make cookies tough, so think “soft and pillowy” as your goal. You’ll have a thick, irresistible dough that smells like fall in a bowl.
Step 5: Scoop and Bake
Use a tablespoon to scoop portions of dough onto your prepared baking sheet, leaving about two inches between each. This gives them space to spread and puff up. Bake for 10–12 minutes, or until the tops are set and a toothpick comes out (almost) clean—don’t overbake if you want ultimate softness!
Step 6: Cool Completely
Transfer the cookies to a wire rack to cool fully. This is crucial because warm cookies will melt the frosting, and while it’s tempting to dive right in, a little patience ensures picture-perfect results.
Step 7: Make the Salted Maple Frosting
While the cookies are cooling, whisk together the Greek yogurt, maple syrup, softened cream cheese, and sea salt in a small bowl until you have a creamy, dreamy spread. It’ll look a little glossy and should slide easily over a cool cookie.
Step 8: Frost and Finish
Once the cookies are totally cool, spread a generous amount of frosting across each one. Sprinkle a tiny pinch of flaky sea salt on top if you want to be extra fancy. Now they’re ready for indulging—they’ll look nearly too good to eat, but trust me, no one will be able to resist for long!
How to Serve Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Garnishes
For a finishing touch, try dusting your Healthy Soft Pumpkin Cookies with Salted Maple Frosting with a little cinnamon, a few candied pecans, or that beautiful pinch of flaky sea salt. Not only does this give them a bakery-worthy presentation, but those little extras boost both flavor and visual appeal.
Side Dishes
Pair these cookies with hot coffee, steaming chai, or a tall glass of oat milk for the ultimate autumn snack. They’re also perfect on a dessert table next to fresh fruit, vanilla yogurt, or your favorite spiced nuts—balance the sweetness with something simple and wholesome.
Creative Ways to Present
Try arranging the cookies on a rustic wooden board with clusters of cinnamon sticks, or set out stacks tied with twine for a sweet gift. For parties, sandwich two cookies together with extra frosting in between, or cut the cookies into fun shapes before baking for a batch that’s as cute as it is delicious. The Healthy Soft Pumpkin Cookies with Salted Maple Frosting are show-stoppers however you serve them!
Make Ahead and Storage
Storing Leftovers
Since the frosting is made with fresh Greek yogurt and cream cheese, it’s best to store any leftover Healthy Soft Pumpkin Cookies with Salted Maple Frosting in an airtight container in the fridge. The cookies stay soft and the frosting stays creamy for several days—just let them come to room temperature before eating if you like them pillowy.
Freezing
For the ultimate make-ahead treat, freeze the baked cookies (unfrosted) in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep beautifully for up to two months. When you’re ready to serve, just thaw them and whip up a fresh batch of salted maple frosting!
Reheating
While you don’t need to reheat these cookies, you can warm unfrosted ones in a low oven for a few minutes to refresh their softness before frosting. If you’ve already frosted them, let them sit at room temperature for 15 minutes so the frosting softens—just as good as fresh-baked.
FAQs
Can I make Healthy Soft Pumpkin Cookies with Salted Maple Frosting dairy-free?
Absolutely! Just swap in dairy-free yogurt and dairy-free cream cheese in the frosting. The cookies themselves don’t contain any butter or milk, so they’re easy to adapt for all kinds of dietary needs.
Can I use fresh pumpkin instead of canned?
Yes! Just be sure to puree the cooked pumpkin until completely smooth and blot any excess moisture with a paper towel. Consistency is key for soft cookies that hold together nicely.
My dough is sticky—what should I do?
A slightly sticky dough is normal and actually helps make the cookies super soft. If it’s too sticky to scoop, you can chill it for 15–20 minutes or lightly oil your spoon for easy portioning.
How do I get neat, bakery-style frosting on my cookies?
Let the cookies cool completely before frosting—this truly makes a difference! Use a small offset spatula or butter knife for smooth, swirly tops, and finish with a little sprinkle of flaky salt to make them look gourmet.
Are Healthy Soft Pumpkin Cookies with Salted Maple Frosting kid-friendly?
Definitely! They’re naturally sweetened, gently spiced, and a big hit with kids (and parents). If you want to make them extra fun, let the kids help spread the frosting and add a sprinkle of cinnamon on top.
Final Thoughts
Truly, there’s nothing cozier than baking a batch of Healthy Soft Pumpkin Cookies with Salted Maple Frosting and sharing them with people you love. I can’t wait for you to experience their soft bite, warm spice, and the irresistible sweetness of that salted maple topping—so gather your ingredients, pour yourself a mug of something warm, and enjoy every satisfying, wholesome bite!
Print
Healthy Soft Pumpkin Cookies with Salted Maple Frosting Recipe
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Healthy Soft Pumpkin Cookies with Salted Maple Frosting are the perfect treat for fall. Made with wholesome ingredients and topped with a delicious maple yogurt frosting, these cookies are a must-try for any pumpkin lover.
Ingredients
For the Cookies:
- 1 cup canned pumpkin purée
- 1/3 cup coconut oil (melted and cooled)
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
For the Frosting:
- 1/4 cup plain Greek yogurt
- 2 tablespoons pure maple syrup
- 1 tablespoon cream cheese, softened
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, coconut oil, maple syrup, egg, and vanilla until smooth.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the baking sheet and bake for 10–12 minutes.
- Make the frosting: Whisk together the Greek yogurt, maple syrup, cream cheese, and sea salt until smooth.
- Frost the cookies: Once the cookies are cooled, spread a small amount of frosting on each cookie.
Notes
- Store cookies in the fridge due to the frosting.
- For a dairy-free version, use dairy-free yogurt and cream cheese.
- Cookies can be made ahead and frozen before frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
