Easy Pumpkin Cookie Recipe | Perfect fall treat! 🍂

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar is often less expensive.

Preheat the oven to 350°F (175°C).

In a mixing bowl, add 1 cup of butter, 1/4 cup of maple sugar, and 1 cup of packed brown sugar. Cream together until smooth.

In a separate bowl, whisk together 3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 2 teaspoons of pumpkin spice.

In another bowl, add 1 egg and 1 tablespoon of sugar-free maple bourbon syrup, and mix lightly with a fork.

Once the butter and sugar mixture is smooth, add the egg mixture and 2 cups of pumpkin puree, mixing until combined.

Gradually add the dry ingredients to the wet mixture, mixing on low to medium speed until a thick, sticky dough forms.

Scoop out the cookie dough onto a parchment-lined baking sheet using a 1 tablespoon size scoop.

Press down each cookie gently with a floured spatula to flatten slightly.

Bake for approximately 10 to 15 minutes, watching for the bottoms to darken and the tops to puff up.

For the cream cheese frosting, mix together 4 oz of cream cheese and 2 tablespoons of butter until smooth. Add flavorings like vanilla and pumpkin spice.

Gradually mix in 2 1/2 to 3 cups of powdered sugar, adding milk if needed to achieve a smooth consistency.

Let the cookies cool completely before icing them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens