These cookies are superb. Soft and cake-like, not at all dense or sticky. The take on a beautiful shape while baking. What really makes the glaze soar is the light touch of cinnamon which brilliantly lifts the maple syrup in a soft and subtle way.
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons of pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup white sugar
- ¾ dark brown sugar
- 1½ cup canned pumpkin puree
- 1 egg
- 1 cup powdered sugar, more if needed
- 1⁄4 teaspoon cinnamon
- 1 tablespoon very soft butter
- 1⁄2 teaspoon vanilla
- 1⁄4 cup good maple syrup, more if needed
- for sprinkling: chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the ½ cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 10 to 15 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- In small bowl whisk icing ingredients until smooth and creamy.
- Add more powdered sugar if too thin.
- Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!