Maple Glazed Pumpkin Cookies

Maple Glazed Pumpkin Cookies

  • Servings: Makes about 3 dozen
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2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 ½ cups white sugar
1 cup canned pure pumpkin (not pumpkin pie mix)
1 egg
1 ½ teaspoons vanilla extract

Preheat oven to 350 degrees.

In a medium bowl, use a whisk to combine the flour, baking powder, baking soda, spices and salt; set aside.

In the bowl of your stand mixer, fitted with the paddle attachment, cream together the butter and sugar on medium speed until smooth and fluffy, about 3 to 5 minutes.

Add the pumpkin, egg and vanilla and continue beating on medium speed until well combined and creamy. Add the dry ingredients and stir on lowest setting just until combined.

Use an ice cream scoop or spoon to drop batter onto parchment-lined baking sheets. Bake cookies for 15 to 18 minutes, until the edges are slightly browned and a toothpick inserted in the center of a cookie comes out clean.

Remove from oven and transfer to a wire rack to cool completely before glazing. Dip top of cookies in glaze or use a brush apply glaze in several layers, then return to rack and let set at room temperature.

To Store: Glazed cookies may be stored in an airtight container at room temperature for several days. Unglazed cookies may be frozen for several months, and thawed before adding glaze.

Out-Of-This-World Maple Glaze

¼ cup cream or milk
4 tablespoons (½  stick) unsalted butter
½ cup pure maple syrup
1 ½ cups powdered sugar
1 ½ teaspoons pure vanilla extract
Pinch of sea salt

In a small saucepan, bring the cream (or milk), butter and maple syrup to a boil over medium-low heat, stirring constantly. Continue cooking for 2 minutes, then remove from heat and let cool completely.

Once cooled, whisk in the powdered sugar, vanilla and salt until creamy. Use immediately.

Sarah’s Tip: Glazes tend to thicken quickly and will turn into more of a frosting as they set, so either work fast if you want a shiny, glazed finish, or just enjoy a thicker schmear of frosting on each cookie.