Hello you wonderful Paula’s Plate readers. I apologize for my delay in posts. Once again my computer crashed and landed in the shop for another week. Fail. Hopefully with new software, hard drive and memory, my computer will stop crashing…fingers crossed! Anyway, onto the recipe!
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
Yields: 36-40 cookies
Ingredients:
Cookies
- 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:
- 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!
Glaze:
- 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.
- 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
2 Comments
I think I might try these for my in-laws this year. Pumpkin is only served as a savory dish here and when I made them pumpkin pie last year for Thanksgiving they were all confused and couldn't eat it. So I might try these and see if I can convert them to "pumpkin as a dessert."
That's so interesting, especially since pumpkin is mostly sweet here. You will have to let me know if you try them, hopefully they will win over your inlaws 🙂