Looking for more free recipes?

Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.

Bakery-Style Soft Pumpkin Cookies with Maple Cinnamon Buttercream | #recipe #pumpkin #cookie

Bakery-Style Soft Pumpkin Cookies with Maple Cinnamon Buttercream

  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 5-6 dozen cookies 1x


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




  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 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 1/4-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 1/2 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.