Pumpkin Meltaways with Maple Pumpkin Spice Icing are soft and light cookies that melt in your mouth! The perfect cookie to celebrate fall and the holidays!
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One of my most popular and most loved recipes are these Butter Almond Meltaways. Since y’all love them so much, I decided to give them a fall makeover for you to enjoy with your pumpkin spice lattes. This combination of pumpkin and maple is seriously dreamy!
Something about dark, dreary, cool autumn days makes me want to bake even more than usual. Last week was full of days like that, and me and my little ones spent a lot of time in the kitchen baking together.
They all love pumpkin desserts, and ’tis the season, after all, so most of what we made contains pumpkin. These cookies were up first. I was eager to try the maple and pumpkin combo, and my kids were eager to eat cookies with icing, haha!
Basically, a few of these with a hot cup of coffee is the perfect way to enjoy the season. Enjoy!
Pumpkin Meltaways with Maple Pumpkin Spice Icing
Print recipe
| Serves | 40 |
Ingredients
Cookie
- 3/4 cups unsalted butter (softened)
- 1 cup granulated sugar
- 1/3 cups pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoons salt
- 1/4 teaspoons baking soda
- 1/4 teaspoons baking powder
- 2 1/4 cups all purpose flour
Icing
- 2 cups powdered sugar
- 1 teaspoon maple extract
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons milk
Directions
| Cookie | |
| Step 1 | |
| In a mixing bowl cream together the butter and sugar until light and fluffy. Add the pumpkin, vanilla, pumpkin pie spice, and salt, and mix well. Add baking soda, baking powder, and half of the flour and mix on low. Add remaining flour mixing until combined. Chill dough for an hour. | |
| Step 2 | |
| Preheat oven to 350. Roll dough into 1" balls and place them 2" apart on a parchment paper or silpat lined cookie sheet. Flatten balls into disks and bake 6-7 minutes. Do not over bake! Let rest on cookie sheet for a few minutes after baking before transferring to a cooling rack. Let cool completely before icing. | |
| Icing | |
| Step 3 | |
| In a small bowl whisk together Icing ingredients until smooth . You want it to be the texture of glue - not too runny. Add more milk if necessary. Gently spoon a small amount onto each cookie. Allow icing to harden before storing in an loosely covered container. | |
Erin @ Texanerin Baking says
These look incredible! And love that icing!
Lisa Nguyen says
The icing is amazing!
Kirsten/ComfortablyDomestic says
Pumpkin and maple are made for each other. My boys would be all about the icing, too.
K.Waldman says
How many eggs?
Stephanie Brubaker says
No eggs in this recipe! Hope you enjoy them as much as we did!
Marie Goodson says
These sound delish and will be making these for Thanksgiving and before also. Marie Goodson
Ashley @ Wishes & Dishes says
I have had the urge to bake lately too and these are next on my list!
The Food Hunter says
Pinning this to make for an upcoming party.
Kelly Lynn's Sweets and Treats says
These look so yummy and just loving the sound of pumpkin melt away cookies! I just got a ton of pumpkin purée from Costo today…I will have to make these!!