Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
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.
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course
Halloween
Servings
24
cookies
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.