Pumpkin Cookies With Maple Glaze
I am really excited about these cookies for two primary reasons. Number one: They incorporate my favorite fall food…Pumpkin! Number two: They. Are. Delicious.
Light, moist, cake-like cookies with a hint of a maple and a delicious pumpkin punch, these tasty bites are a real crowd pleaser. I even brought a batch to my class of 18 students last week, and before class was over all 40 had disappeared. I even had students telling me “I hate pumpkin, but I can’t stop eating these cookies!” Always a good sign 🙂
If you are a pumpkin skeptic, give this recipe a try. It incorporates the warm flavors of fall in a soft pillowy cookie. Enjoy!
Pumpkin Cookies with Maple Glaze
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 3/4 cups granulated sugar
- 3/4 cup brown sugar – packed
- 1 stick (8 tbls.) butter – softened
- 1 cup pumpkin puree (NOT pumpkin pie mix)
- 1 egg
- 1 tsp. maple extract (can substitute vanilla)
- 2 tbls. butter – melted
- 1 cup powdered sugar – sifted
- 1 tbls. milk
- 1 tsp. maple extract
- Preheat oven to 350 degrees.
- In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
- In a mixing bowl beat sugar and butter together until light and fluffy.
- Beat in pumpkin, egg, and vanilla extract until smooth.
- Gradually beat in flour mixture.
- Drop by rounded tablespoon onto parchment lined baking sheets.
- Bake in preheated oven for 15 to 18 minutes or until edges are firm.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies and enjoy!
- Mix together melted butter, sifted powdered sugar, milk, and maple extract until smooth.
- Be patient, it takes a minute to reach the smooth consistency you are looking for.