Maple Pumpkin Cookies


Maple Pumpkin Cookies

This cookie is full of fall flavor and topped off with a delicious maple cream cheese frosting.. yum!



For the Cookie:

  • 1 cup Fuller’s Sugarhouse pure maple syrup
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 stick butter, softened
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

For the Frosting:


  1. Preheat the oven to 350 degrees and grease two baking sheets.
  2. Combine Fuller’s Sugarhouse pure maple syrup, pumpkin puree, egg, and vanilla in a food processor.
  3. Cream the butter using an electric mixer and then stir in half of the pumpkin mixture.
  4. In a separate bowl, toss together the flours, baking powder, baking soda, cinnamon, nutmeg and salt.
  5. Add the flour mixture and the pumpkin mixture to the butter mixture and stir until completely blended.
  6. Spoon heaping tablespoons of the batter, 1-2 inches apart, onto the prepared baking sheets. Bake for 15 to 20 minutes.
  7. While cookies are baking, made the frosting for the cookies. To do so, beat the cream cheese until fluffy and cream, then gradually add Fuller’s Sugarhouse pure maple syrup and vanilla.
  8. Once cookies are done, transfer to racks to cool and then frost and serve.


All products from Fuller’s Sugarhouse are gluten free and processed in a facility free from the top 8 Allergens.

Adapted from Maple Syrup Cookbook by Ken Haedrich

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