Yup, another pumpkin recipe. Don't worry, I don't have any more planned... yet. Pretty much everything I've cooked/baked during the past month has either been soup or treats. For a while this past week I had all of these cookies, plus all of those pumpkin cupcakes sitting around the house tempting me... and then I got a box of halloween treat in the mail from my mom. So much sugarrrr. But I finally got rid of the cupcakes by taking them to a party on Friday night, and I think Dan put away all the pumpkin cookies. We still have no bake cookies in the freezer though. This time of year is like a mine field of sweets. So many parties, so many baked goods, so many holidays seemingly built around sweet things.
(Pumpkin Cookies via allrecipes // Maple Pumpkin Icing via The Sheen Bean)
Cookie ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1. Preheat your oven to 350 degrees F. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
2. In a separate bowl, cream together the butter and sugar. Add the pumpkin puree, egg, and vanilla to the mixture, and beat until it's creamy.
3. Mix in the dry ingredients and then once you've got everything totally mixed together, drop spoonfuls of the mixture on your cookie sheet.
4. Bake for 15 to 20 minutes in the preheated oven. While your cookies are baking you can whip up the Maple Pumpkin Icing! Once your cookies are all done, cool them and then drizzle the glaze over the cookies.
Icing ingredients
3 cups powdered sugar
1 tsp vanilla
3-4 Tbs milk
1/3 cup of butter, melted
1 Tbs maple syrup
1/2 tsp pumpkin pie spice
1. Add all your ingredients to a medium bowl and mix. You can add additional powdered sugar or milk depending on how thick you want your icing.
2. Either fill a Ziploc bag with the icing, snip off the corner and pipe your icing over the cookies, or you can drizzle it over the cookies with a fork. I opted for the ziplock method.
