This is an easy and oh-so-delicious recipe that includes some of the most wonderful flavors of fall... pumpkin, cinnamon and maple. I made these last weekend for a pot-luck and received tons of rave reviews! These are soft, cake-like cookies.
Pumpkin Cookies with Maple Icing
2 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg (use slightly less if fresh ground)
3/4 cup (1 1/2 sticks) unsalted butter, slightly softened
2 cups packed light brown sugar
2 eggs
15 oz can of pumpkin (1 1/2 cups)
1 teaspoon vanilla
1/2 cup raisins (optional, but delicious)
~Directions~
1. Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside.
2. In a mixing bowl, beat butter and sugar on medium speed until fully blended and slightly fluffy. Mix in eggs and beat. Add pumpkin, raisins and vanilla and continue to mix until well blended.
3. Add flour mixture, and mix until combined.
4. Chill batter in fridge at least 15 minutes (this will help the cookies from spreading too much while baking).
5. Scoop batter onto parchment lined, Silpat lined or lightly greased cookie sheets using a cookie scoop, or a large spoon.
6. Bake cookies in a preheated oven at 375*F for about 12 minutes. Cool a few moments on the baking sheet, then transfer to a wire rack. Frost cookies with Maple icing (below) while still slightly warm.
Maple Icing
4 Tablespoons (1/2 stick) butter (salted or unsalted)
2 cups confectioners sugar
2 Tablespoons milk
1 teaspoon vanilla extract
1 teaspoon maple extract
~Directions~
While the cookies are baking, melt butter in a small sauce pan or in the microwave. Mix melted butter with powdered sugar in a large bowl, using a whisk until well combined. Add milk, and extracts. Whisk until smooth. Use a small knife or the back of a spoon to spread icing on top of cookies. If you frost the cookies while they are still just slightly warm, the icing will dry with a nice smooth finish.
*Note- If you don't have maple extract on hand, but want to makes these cookies with just the vanilla flavoring, they will still be good. But the maple is really the secret ingredient in this, it adds such a wonderful flavor!
These cookies will keep quite well for at least 3 days, stored in an airtight container.
Recipe Source- Final recipe by Glory Albin. Inspiration from several different recipes, but most resembles a recipe from Martha Stewart (Pumpkin Cookies with Brown Butter Icing).
Happy Baking!
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