Pumpkin Pie Cookies
These are a wonderfully soft cookie with a great maple glaze, perfect for an after school snack! The Pumpkin Pie Cookies taste best when they are eaten the same day they are made.Plan Ahead Note: the butter needs to be softened to room temperature.
Ingredients
Cookies
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar firmly packed
- 1 egg lightly beaten
- ½ teaspoon vanilla extract
- ⅔ cup canned pumpkin puree
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
Glaze
- 1 cup powdered sugar
- 1 Tablespoon maple syrup
- 1-2 Tablespoons warm water
Instructions
Cookies
- Preheat oven to 350°.
- Line cookie sheet with parchment paper.
- Place the butter and sugars in a large bowl and beat together until light and fluffy.
- Gradually beat in the egg, then stir in the vanilla extract and pumpkin puree.
- Sift in the flour, salt, and spices and stir until thoroughly combined.
- Place Tablespoons of the dough ontohte prepared baking sheet and spread out to a 2 ½' circle with the back of a spoon lightly dipped in water.
- Bake in the preheated oven for 15-20 minutes, or until golden and firm to the touch.
- Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Glaze
- To make the glaze, sift the powdered sugar into a bowl.
- Add the maple syrup and 1 Tablespoon of warm water and beat together until smooth.
- Add a little extra water, if needed, to create a fairly runny consistency. Spoon the glaze over the pumpkin cookies and let set.
Notes
Recipe from Cookies Cookbook.