The fact that it’s mid-October already and I have yet to share a pumpkin recipe needs to change. The truth is that I have so many Fall related recipes that I am dying to post, just too little time! The minute I tried these cookies, they immediately moved to the top of my list. The funny thing is that these cookies came about accidentally and they turned out to be one of my favorite pumpkin treats of all time.
I recently decided to try making pumpkin chocolate chip cookies and was surprised to find out how difficult it is to make a soft and fluffy pumpkin cookie that isn’t too cakey. Many bloggers have written about the topic and after several unsuccessful attempts at playing around with different recipes, I desperately wanted a pumpkin cookie. This particular recipe yielded a pumpkin cookie that was slightly dense, but still soft and chewy. It’s not really the texture I am looking for with a chocolate chip cookie, but it’s amazing drizzled in maple glaze.
Hints of cinnamon, nutmeg and allspice paired with vanilla and brown sugar make this cookie the epitome of fall. This recipe is simple and easy to throw together in one bowl, so you have more time for cookie eating and less time to worry about cleaning. I’m still working on the pumpkin chocolate chip cookie, so I’ll keep you posted, but in the meantime, this will definitely satisfy all of your pumpkin cravings!
Pumpkin Cookies with Maple Glaze
Yield: about 2 dozen
10 Tbsp. unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
6 Tbsp. pumpkin puree
1 1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
pinch of cloves
3/4 tsp. baking powder
1/2 tsp. baking soda
2 cups white whole wheat flour (or all-purpose flour)
1/2 cup confectioner’s sugar
2 Tbsp. maple syrup
Preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars on medium speed for several minutes. Add in pumpkin, vanilla and dry ingredients. Mix just until combined.
Roll the dough into balls about 2 Tbsp. each. Place them on the cookie sheet and flatten slightly. The cookies will not spread much at all so flatten them accordingly, based on what size you want them.
Bake 8-10 minutes. Allow to cool completely.
Meanwhile, whisk the confectioner’s sugar and maple syrup together until it is well combined. If you want a thinner consistency, add water one teaspoon at a time. Once the cookies are cooled, drizzle glaze over them. Enjoy!
Source: adapted from Baked by Rachel