Yield: 2 ½ dozen cookies
Time (Start to Finish):
2 ½ cup flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp salt
½ cup butter, softened
1 ½ cup granulated sugar
1 cup pumpkin puree
1 tsp vanilla
1 tsp maple syrup
1 cup powdered sugar, sifted
maple syrup, about 1 Tbsp, maybe more
2 tsp vanilla
1. Preheat oven to 350F
2. In a bowl, mix the butter and the sugar until smooth
3. Add the egg, vanilla and syrup
4. Then add all the dry ingredients so everything but the pumpkin is added. Be sure to sift the dry
5. Add the pumpkin and mix until combined and smooth
6. With a small one inch scoop or spoon, spoon one inch balls onto a greased cookie sheet. Make sure they are 1 inch apart
7. Bake 8-10 min until cooked but still a little soft.
8. In a bowl, sift the powdered sugar
9. Add the vanilla and maple syrup and stir with a fork. You want it to be thick frosting, but able to drizzle it. It should drizzle, but not be so thin it falls down the side of the cookie. Add more syrup if you need to to make this consistency. Add more sugar if it is too thin.
10. Drizzle with a fork on the cookies after they have cooled and enjoy with apple cider.
Rating: 5 strawberries
Notes: Happy Fall!!! Today we all went to a pumpkin patch, sat around the table carving and drinking cider and laughing, and Christina said I should make pumpkin cookies, so here they are, and they RULE. They are soft, the frosting is perfect, and they are 2 bites of heaven. I made a huge plate of them and they were gone by morning. Really, I can’t think of any other way to celebrate my favorite season. Then we all went to the beach and watched the sunset and came back and watched movies. Really, these cookies sealed the deal on a great day with friends and snacks! And thank you again my hand model Christina!