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Soft, bakery style cookies are infused with pumpkin and spice, then topped with a maple cinnamon buttercream.

Bakery-Style Soft Pumpkin Cookies with Maple-Cinnamon Glaze | www.tasteandtellblog.com

I now know my solution now when I am feeling uninspired – I just need to hit up my notebooks!

I use spiral notebooks for recipe writing, lists, and sketching down recipe ideas when inspiration strikes.  I will usually just have one notebook that I am using at a time, and I’ll use it until I run out of paper.  A little while back,  I was going through a notebook that was full, making sure I didn’t have any hidden recipes in it.  And all of a sudden, I hit the jackpot.  I came across a page that I had totally forgotten about, where I must have been brainstorming pumpkin recipes. Right there, I had a whole list of great recipe ideas!

Bakery-Style Soft Pumpkin Cookies with Maple-Cinnamon Glaze | www.tasteandtellblog.com

Among them were these cookies.  Now, these aren’t completely original.  They are based on the popular Bakery-Style cookie recipe (aka Lofthouse) that you see all over the web.  But I thought – why not replace the sour cream with pumpkin?  And my Pumpkin Doughnuts with Maple-Cinnamon Glaze from last year were so popular, that I decided to go with that same flavor combination the frosting.

This was an experiment that went completely right.  The cookies were soft and tender and had just the right amount of pumpkin flavor.  And the maple cinnamon buttercream brought the perfect amount of spice.  I would dare say that these are the perfect fall treat!!

Bakery-Style Soft Pumpkin Cookies with Maple Cinnamon Buttercream
Prep time
Cook time
Total time
Soft, bakery style cookies are infused with pumpkin and spice, then topped with a maple cinnamon buttercream.
Serves: 5-6 dozen cookies
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups pumpkin puree
  • 1 cup butter, at room temperature
  • 1 teaspoon maple extract
  • 4 cups powdered sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 6 tablespoons cream
  • sprinkles (optional)
  1. In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
  2. In the bowl of a mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, scraping down sides as needed. Add in the vanilla and pumpkin and beat until combined. Add the flour mixture and mix until combined.
  3. Divide the mixture into 2 and wrap each in plastic wrap. Refrigerate at least 2 hours, or overnight.
  4. Preheat oven to 425°F. Line baking sheets with parchment paper or silicone liners.
  5. Lightly flour a work surface. Roll the dough to ¼-inch thickness. The dough will be a little sticky, so use flour as needed to avoid sticking. Use a 2 to 2-1/2 inch round cookie cutter to cut out circles and transfer to the prepared baking sheets. Bake the cookies until just set and still pale, about 7 minutes. Transfer to a cooling rack or a piece of waxed paper to cool completely before frosting.
  6. To make the frosting: In a large bowl, beat the butter until soft and fluffy. Add in the maple extract. Add in the powdered sugar ½ cup at a time and beat until combined completely. Add in the cinnamon, salt and cream and beat until light and fluffy.
  7. Frost each cookie with the frosting and then top with sprinkles, if desired.

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62 Responses to Bakery-Style Soft Pumpkin Cookies with Maple Cinnamon Buttercream

  1. Lofthouse meets pumpkin. Love it! And glad you hit up that notebook and remembered these!

  2. Now this is my kind of experiment! LOVE! 🙂

  3. Rosa says:

    Wonderful cookies! I love them when they are soft…



  4. What luck with finding that page! I would have been elated. 🙂

    And good call with a pumpkin version of these! I haven’t had this style of cookie in so long. Would love to make them again!

  5. baker street says:

    Replacing sour cream with pumpkin was a brilliant idea! The maple glaze sounds perfect as it pairs so well with pumpkin!

  6. Becky says:

    Thank you, Deborah – these sound delicious! Instead of having to roll out and cut the dough, do you think it could be formed into a log, chilled and then sliced?

  7. I do that too! I write things downa nd then completley forget them! When I go back through my notes, I’m all, “I’m so smart!” 🙂
    Love these cookies!!

  8. Love how you made them in to a great fall cookie.

  9. Karly says:

    I keep a list of things in my phone, but of course autocorrect butcher them and I end up with completely inedible lists of crap.

    Maybe I should try it your way? These cookies look like a win!

    • Deborah says:

      @Karly, I’ve tried keeping lists on my phone, but then I end up with a ton of lists that I forget about. Oh wait – I guess the same thing happens with my notebooks!! 🙂

  10. Such a great idea! I love how soft and thick they look!

  11. Love these! The frosting is amazing! Such a perfect fall cookie! 🙂

  12. carrian says:

    Love this idea!! I have to check out those donuts too!

  13. kristy says:

    I love how organized you are Deborah! And these cookies look to die for!

  14. I made a similar soft ‘bakery style’ pumpkin cookie last year. They were a huge hit, but because I wanted a cutesy Halloweeine cookie I cut mine into pumpkin shapes and stuck with a simple buttercream tinted slightly orange. I absolutely love your idea of frosting these with Maple Cinnamon Buttercream, and will have to try that when I whip up a batch this year! A perfect way to up the fall flavor! Genius!

  15. Cassie says:

    These are so festive! I love how adding a little fall spice can liven up a recipe!

  16. Love this recipe. I am a sucker for soft cookies. Yum!

  17. Oh man, I can practically taste these! I want!

  18. teresa says:

    these look awesome, i love the maple!

  19. Taylor says:

    I love your idea about keeping an inspiration notebook…definitely stealing it! 🙂 These cookies look deeee-lish!!

  20. Joanne says:

    Oh girl…you really truly do know the way to my heart! Thank god for that notebook!

  21. These cookies look amazing!! Love!

  22. Your killing me. I would kill for one of these cookies. Seriously, pumpkin AND maple. Good Lord.

  23. What a great idea to swap pumpkin for sour cream! I love the sprinkles 🙂

  24. I am the same way! That is my method for creating recipes. As soon as I have an idea I write it down and then play around with ingredient ratios later on.

    Glad you found this recipe, I can not wait to make these!

  25. I’m so glad you found that page in your notebook because the combination of pumpkin, maple & cinnamon sounds fantastic!

  26. So glad you found this because this looks AH-MAZING! And it’s so fitting for the holidays!

  27. Betty says:

    I love the Lofthouse, but adding pumpkin was brilliant! These sound wonderful- a perfect autumn treat. 🙂

  28. Renee says:

    These look so delicious. I wish I could be eating one right now.

  29. Chels R. says:

    I cannot wait to make these!!!!

  30. Ashley says:

    Wow. These look wonderful! And the photos are fantastic…nice work!

  31. I always have a notebook working too, but it’s more for my writing ideas. These cookies look wonderful and perfect for fall!

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