It’s almost the middle of September! Pumpkin season is in full swing!!! I decided today was a good day for some Fall inspired baking! These cookies are pillowy soft and delicious but the maple frosting is the show stopper!
Ingredients 1 cup canned pumpkin
1/3 cup sugar
1/2 cup oil
1/2 tablespoon instant coffee
1 tsp vanilla
1 tsp pumpkin spice liquid flavouring (optional)
2 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp pumpkin pie spice
Combine pumpkin, egg, oil, sugar, vanilla, and, instant coffee, liquid pumpkin flavouring in medium bowl.
Combine flour, baking soda, baking powder, and pumpkin spice in another bowl.
Stir wet ingredients together and use a fork or whisk to combine dry ingredients.
Combine wet and dry ingredients, stiring just to combine.
Drop by spoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 13 minutes.
Remove from oven and allow to fully cool before frosting.
To make the maple cream frosting simply combine the following ingredients.
1/4 cup light cream cheese
1 tablespoon butter
1 tablespoon vanilla coffee creamer
1 teaspoon maple extract
I used my immersion hand blender outside on the patio but if you don’t have a sleeping baby just toss them in a mixer!
Note: This is the liquid pumpkin spice flavouring I used. It’s available at baking stores, online and micheals crafts.
They look so cute and delicious!
My family loves them! I want to try and make chocolates with the maple cream frosting inside!