Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting

Ever since November 1st, my thoughts have been allll on Thanksgiving. I literally have so many fall and Thanksgiving themed recipes that I am hoping to get to in time for the holiday, but as a busy college student that may prove to be a little difficult. However, I knew that I absolutely wanted to get up a perfect cookie for the holiday, and I think this is just that. I have made a version of these Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting before so I know that I absolutely adore the flavor combination and I think all of you will too!

whole wheat pumpkin cookies with a maple cream cheese frosting on a white plate
Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting

What you need for these Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting!

Cookies

  • avocado oil
  • canned pumpkin
  • eggs
  • coconut sugar
  • vanilla extract
  • maple syrup
  • whole wheat pastry flour
  • baking powder
  • cinnamon

Frosting

  • whipped cream cheese
  • maple syrup

I have tested these cookies multiple times because I wanted to get it absolutely perfect, and I gotta say I think I nailed it! These cookies have a wonderfully soft and cakey texture due to the whole wheat pastry flour used in the recipe. I chose to use whole wheat pastry flour because it produces lighter and softer baked goods, which is exactly what I was aiming for. These cookies also have a relatively low sugar content! They get their sweetness from the coconut sugar, maple syrup, pumpkin itself, and even from the cinnamon. You could up the sweetness factor on these by opting for a different, sweeter frosting, buuuut I think that the cream cheese frosting is actually the star of the show here! It is made simply out of cream cheese and maple syrup. It makes for a much healthier and lighter option than a typical cream cheese frosting loaded with butter and sugar.

whole wheat pumpkin cookies with a maple cream cheese frosting on a white plate

How to make these Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting!

  1. Set the oven to 350 degrees.
  2. Combine avocado oil, coconut sugar, egg, pumpkin, vanilla extract, and maple syrup until smooth.
  3. Add in the dry ingredients; whole wheat pastry flour, baking powder, and cinnamon. A thick and slightly sticky dough should be the result.
  4. Roll the dough into balls, place on a greased baking tray, and flatten to a cookie shape. (a little tip for if the dough is too sticky to work with is to wet your hands with some water and then roll! i re-wet my hands a couple times throughout the process.)
  5. Bake for 12-13 minutes.
  6. While baking make the cream cheese frosting. Simply combine the cream cheese and maple syrup until smooth.
  7. Once the cookies are taken out of the oven, let cool, and then top with the frosting. I also added an extra sprinkle of coconut sugar.
  8. Store in the fridge and enjoy!
a hand holding a whole wheat pumpkin cookie with a maple cream cheese frosting over a white plate

These Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting would truly make a perfect addition and provide a healthy (and still delicious!) option to any Thanksgiving dessert spread! I know that they will definitely be making an appearance at mine.

More recipes like this!

If you’re all about the pumpkin this fall season like I am, you are in the right place. Here are a few other sweet treats with pumpkin to try out!

Lastly, if you make this recipe or any other of mine, tag me on instagram, @wellnessbykay. I would love to see and share your recreations!

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Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting

These healthy and easy Whole Wheat Pumpkin Cookies with a Maple Cream Cheese Frosting would be perfect for Thanksgiving!  They have a soft, cakey, and light texture from whole wheat pastry flour and a perfect sweetness from coconut sugar, maple syrup, pumpkin, and cinnamon.

  • Author: Kayla Berman
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 1516 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Cookies

  • 1/4 cup avocado oil
  • 1/2 cup canned pumpkin
  • 1 egg
  • 1/2 cup coconut sugar
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp maple syrup
  • 1 1/2 cups whole wheat pastry flour
  • 2 tsp cinnamon (or to taste!! i added a little more because i love the cinnamon flavor)
  • 1/2 tsp baking powder

Frosting

  • 1/3 cup whipped cream cheese
  • 1 tbsp maple syrup

Instructions

  1. Set the oven to 350 degrees.
  2. Combine avocado oil, coconut sugar, egg, pumpkin, vanilla extract, and maple syrup until smooth.
  3. Add in the dry ingredients; whole wheat pastry flour, baking powder, and cinnamon. A thick and slightly sticky dough should be the result.
  4. Roll the dough into balls, place on a greased baking tray, and flatten to a cookie shape. (a little tip for if the dough is too sticky to work with is to wet your hands with some water and then roll! i re-wet my hands a couple times throughout the process.)
  5. Bake for 12-13 minutes.
  6. While baking make the cream cheese frosting. Simply combine the cream cheese and maple syrup until smooth.
  7. Once the cookies are taken out of the oven, let cool, and then top with the frosting. I also added an extra sprinkle of coconut sugar.
  8. Store in the fridge and enjoy!

Keywords: pumpkin recipes, pumpkin cookies, thanksgiving cookies, cream cheese frosting, whole wheat cookies, whole wheat pumpkin cookies, healthy pumpkin recipes

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