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)

Glaze

• 2 tbls. butter – melted
• 1 cup powdered sugar – sifted
• 1 tbls. milk
• 1 tsp. maple extract

Directions
Cookies:

1. Preheat oven to 350 degrees.
2. In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
3. In a mixing bowl beat sugar and butter together until light and fluffy.
4. Beat in pumpkin, egg, and vanilla extract until smooth.
5. Gradually beat in flour mixture.
6. Drop by rounded tablespoon onto parchment lined baking sheets.
7. Bake in preheated oven for 15 to 18 minutes or until edges are firm.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies and enjoy!

Glaze:

1. 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. 
2. If glaze remains too thick, add milk 1/2 tsp. at a time until desired consistency is reached.

Recipe adapted from Libby’s Frosting from Glorious Treats