Pumpkin Pie Cookies

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 24 cookies
Course: Halloween
Ingredients Method Notes

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

Method
 

Cookies
  1. Preheat oven to 350°.
  2. Line cookie sheet with parchment paper.
  3. Place the butter and sugars in a large bowl and beat together until light and fluffy.
  4. Gradually beat in the egg, then stir in the vanilla extract and pumpkin puree.
  5. Sift in the flour, salt, and spices and stir until thoroughly combined.
  6. 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.
  7. Bake in the preheated oven for 15-20 minutes, or until golden and firm to the touch.
  8. Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Glaze
  1. To make the glaze, sift the powdered sugar into a bowl.
  2. Add the maple syrup and 1 Tablespoon of warm water and beat together until smooth.
  3. 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.