Iced Soft Pumpkin Cookies

Pillowy soft Iced Pumpkin Cookies made healthier with whole wheat flour and zero butter all drizzled with a satisfying maple cream cheese icing! These cake-like pumpkin cookies make the reliable fall treat to enjoy this season.

It honestly does not get any better than these satisfying fluffy iced pumpkin cookies! Pillowy, soft and so cake-like, these little fall treats are full so much pumpkin flavor made with healthier ingredients and zero butter. A cook grew up making these all the time as a kid and they always remind me of October. Now This kitchen is about to share that joy with the daughter and she definitely gave

To Store: These iced pumpkin cookies are best enjoyed the same day as the pumpkin makes them very soft, but they will last in a sealed, airtight container at room temperature for about 2 days or you can keep them longer by storing them in the fridge for up to 1 week. Just keep in mind the cookies will soften more each day. The cream cheese icing will stay soft so you may want t

What goes in

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin purée
• 1 egg
• 1/2 cup cane sugar, or other granulated sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted and cooled
• 1 teaspoon vanilla
• 4 ounces cream cheese
• 1 tablespoon maple syrup
• 1 teaspoon vanilla
• 1 tablespoon milk

How it comes together

1. Use a wide bowl, whisk together the flours, baking soda, baking powder, spices and salt. In a separate bowl, whisk together the egg, pumpkin, cane sugar, maple syrup, coconut oil and vanilla, stirring until well-combined. Pour the wet ingredients in with the dry ingredients, mixing until just combined.
2. Using a medium cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet (you should get about 25 cookies) and bake in the oven at 350 degrees F for 11 to 13 minutes. Let the pumpkin cookies sit for 5 minutes then remove from pan and let cool completely on a wire rack.
3. While the cookies are cooling, microwave the cream cheese in a heat-safe bowl for about 30 seconds to soften. Mix in the maple syrup, vanilla and milk until the cream cheese icing is smooth. Feel free to add more milk a teaspoon at a time until you get the desired consistency.
4. Cut a small slit at the tip of a plastic baggy or pastry bag and pour in the icing. Slowly drizzle the cream cheese icing over top all of the cookies, serve and enjoy!