New and best ever pumpkin treat! Pumpkin Spice Cookie with Maple Frosting (Twisted Sugar Copycat) is my new favorite! Moist, soft, fluffy and topped with the most heavenly frosting, this cookies is sure to step up your pumpkin cookie game.
Twisted Sugar in Centerville, Utah makes the prettiest cookies! They are not only beautiful, but taste as good as they look. I pulled up to drive thru last year (fall of 2019), and ordered a cookie and drink. I had to go back later the same day. Then again the same week. And again… and again. That’s when I knew this was a cookie I had to recreate at home!
What’s not to love about the fall? The leaves are turning, the air is crisp, some of the best fruits and veggies are in season… and of course, PUMPKIN is back! I love it in pumpkin bread, pumpkin coffeecake, and of course, cookies! These Pumpkin Spice Cookies with Maple Cream Cheese Frosting are something special. Once you make them, I’m sure you will agree!
Pumpkin cookies are everywhere this time of year. This recipe is not your average pumpkin cookie! The cookie itself is soft and almost cake-like and filled with a blend of nutmeg, cinnamon, and cloves. It’s like a little piece of pumpkin cake in a cookie.
And the frosting, oh my! The cream cheese frosting is creamy, thick and not too over-bearing. I added a little maple spice to it and it is a game changer. The frosting is AMAZING.
Are you thinking “Where are the chocolate chips?” There are no chocolate chips in this cookie! I was tempted to add them, and you can easily add a cup or two, but they’re so delicious without. Also, this is a copycat of the the Twisted Sugar Pumpkin Spice Cookie, and their cookie has no chocolate chips! Everyone who tested this cookie came back with the same reactions: “We LOVE this cookie!” “AMAZING!!!” and “SO GOOD.”
Update, (even before the recipe is posted!) apparently Twisted Sugar changed their pumpkin cookie up this year! It is now a pumpkin chocolate chip cookie with “Sugar Doodle” frosting. The cookie has a brown sugar and cinnamon frosting. It’s fine. So, this cookie recipe is a copycat of a discontinued cookie that I loved!
During this time of year, when everything seems orange, these cookies are so nice for a party table! They would be so fun at your fall gathering with sprinkles too. Here’s a menu everyone will be sure to love: Instant Pot White Cheddar Potato Soup, Soft Herb Breadsticks, Apple, Feta and Spiced Pecan Salad, and of course, Pumpkin Spice Cookies with Maple Cream Cheese Frosting. Perfect fall meal, hands down!
Kids and adults of all ages will love this Pumpkin Spice Cookie and they also freeze well with or without frosting. Just freeze in a single layer until tops are set, then stack with parchment in between. When ready to eat, defrost in a single layer. Make a big batch and you can have them handy for the rest of the fall season!
There’s a reason I went back to Twisted Sugar again and again for this cookie. These Pumpkin Spice Cookies with Maple Cream Cheese Frosting are just that good! Once you make these bites of heaven, you and your family will find them just as irresistible as I did. Happy pumpkin season!
Pumpkin Spice Cookie with Maple Cream Cheese Frosting (Twisted Sugar Copycat)
This Pumpkin Spice Cookie, a Twisted Sugar copycat is the perfect blend of pumpkin and spice and hint of maple in the cream cheese frosting!
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup butter room temperature
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 cup canned pumpkin NOT pumpkin pie filling, Libby's is best
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 4 oz cream cheese not low fat
- 4 tablespoons butter softened
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- 2 1/2 cups powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- milk or cream to thin if needed
Preheat oven to 350 degrees and place rack in center of oven.
In a large bowl, beat eggs, canola oil, and softened butter together. Add sugars and mix just until smooth and sugars are dissolved. On low speed, mix in canned pumpkin, and vanilla. Scrape down sides of bowl.
Add the remaining dry ingredients to the bowl and mix all at once on low. Mix just until wet and dry ingredients are incorporated. Do not over mix. The mixture should be soft, but not wet looking (see photos of dough). If needed, add 1-2 tablespoons flour.
Spoon or scoop the batter out onto a parchment lined or lightly greased cookie sheet, about 9 cookies per sheet.
Bake until the tops feel firm about 12-15 minutes. See recipe notes about baking time. Cool completely.
Using paddle attachment or beaters on hand held mixer, beat cream cheese and butter together until smooth.
Add vanilla and maple syrup, mix again.
Add powdered sugar, cinnamon, salt and mix on low until blended and mixed well, about one minute on medium speed.
Add milk or cream if needed to thin frosting to spreading consistency.
Frost cookies when completely cooled. Refrigerate any cookies not eaten within a day.
Cookies are best when eaten within 2 days.
- I only use Libby’s brand pumpkin. Do not use an organic canned pumpkin. The color will not be the same and texture will vary. Be careful to purchase pumpkin and not pumpkin pie filling!
- The cookies should be firm and not wet looking on top when done. Unlike most cookies, this cookie is not good when the inside is under baked! If a pumpkin cookie is under baked, it will be similar to eating a cake with the center unbaked. Instead of being chewy like an under baked cookie, it will seem like wet batter.
- I use a 2 1/4 inch scoop for this cookie.