Maple Glazed Pumpkin Cookies

Author Or Recipe bySarah Nasello
Category
Ingredients
 2 ½ cups all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp ground cloves
 ½ tsp salt (skip if using salted butter)
 ½ cup (1 stick) unsalted butter, softened
 1 ½ cups white sugar
 1 cup canned pure pumpkin (not pumpkin pie mix)
 1 egg
 1 ½ tsp pure vanilla extract
Sarah's Out of This World Maple Glaze
 ¼ cup heavy cream or milk
 4 tbsp unsalted butter (1/2 stick)
 ½ cup pure maple syrup
 1 ½ cups powdered sugar
 1 ½ tsp pure vanilla extract
 1 pinch of sea salt
1

Preheat oven to 350 degrees F with the rack positioned in the center. Line a baking sheet with parchment paper and set aside.

2

In a medium bowl, use a whisk to combine the flour, baking powder, baking soda, spices and salt; set aside.

3

In the bowl of your stand mixer fitted with the paddle attachment (may also use a large bowl and handheld mixer), cream together the butter and sugar on medium speed until smooth and fluffy, about 4 to 5 minutes. This step is important for creating the wonderfully light and fluffy texture of these cookies.

4

Add the pumpkin, egg and vanilla and continue beating on medium speed until well combined and creamy, about 2 minutes.

5

Add the dry ingredients and stir the mixture on the lowest setting just until combined.

6

Use a spoon or ice cream scoop to drop the batter onto the prepared baking sheet, leaving at least 1 inch between each cookie. Bake cookies for 15 to 18 minutes, until the edges are slightly browned and a toothpick inserted in the center comes out clean.

7

Remove sheet from oven and transfer cookies to a wire rack to cool completely before glazing.

8

To glaze, dip the top of each cookie in the glaze to coat as desired, or use a pastry brush to apply the glaze in several layers. Return cookie to the wire rack and let set at room temperature until firm.

9

To store: Glazed cookies may be stored in an airtight container at room temperature for several days. Unglazed cookies may be frozen for several months and thawed before adding glaze. This recipe makes about 3 dozen cookies, approximately 2.5 inches in size.

To Make the Glaze:
10

In a small saucepan, bring the cream (or milk), butter and maple syrup to a boil over medium-low heat, stirring constantly. Continue cooking for 2 minutes, then remove from heat and let cool completely.

11

Once cooled, whisk in the powdered sugar, vanilla and salt until creamy. Use immediately.

12

Sarah's Tip: Glazes tend to thicken quickly and will turn into more of a frosting as they set, so either work fast if you want a shiny, glazed finish, or just enjoy a thicker schmear of frosting on each cookie.

Ingredients

Ingredients
 2 ½ cups all-purpose flour
 1 tsp baking powder
 1 tsp baking soda
 2 tsp ground cinnamon
 ½ tsp ground nutmeg
 ½ tsp ground cloves
 ½ tsp salt (skip if using salted butter)
 ½ cup (1 stick) unsalted butter, softened
 1 ½ cups white sugar
 1 cup canned pure pumpkin (not pumpkin pie mix)
 1 egg
 1 ½ tsp pure vanilla extract
Sarah's Out of This World Maple Glaze
 ¼ cup heavy cream or milk
 4 tbsp unsalted butter (1/2 stick)
 ½ cup pure maple syrup
 1 ½ cups powdered sugar
 1 ½ tsp pure vanilla extract
 1 pinch of sea salt

Directions

1

Preheat oven to 350 degrees F with the rack positioned in the center. Line a baking sheet with parchment paper and set aside.

2

In a medium bowl, use a whisk to combine the flour, baking powder, baking soda, spices and salt; set aside.

3

In the bowl of your stand mixer fitted with the paddle attachment (may also use a large bowl and handheld mixer), cream together the butter and sugar on medium speed until smooth and fluffy, about 4 to 5 minutes. This step is important for creating the wonderfully light and fluffy texture of these cookies.

4

Add the pumpkin, egg and vanilla and continue beating on medium speed until well combined and creamy, about 2 minutes.

5

Add the dry ingredients and stir the mixture on the lowest setting just until combined.

6

Use a spoon or ice cream scoop to drop the batter onto the prepared baking sheet, leaving at least 1 inch between each cookie. Bake cookies for 15 to 18 minutes, until the edges are slightly browned and a toothpick inserted in the center comes out clean.

7

Remove sheet from oven and transfer cookies to a wire rack to cool completely before glazing.

8

To glaze, dip the top of each cookie in the glaze to coat as desired, or use a pastry brush to apply the glaze in several layers. Return cookie to the wire rack and let set at room temperature until firm.

9

To store: Glazed cookies may be stored in an airtight container at room temperature for several days. Unglazed cookies may be frozen for several months and thawed before adding glaze. This recipe makes about 3 dozen cookies, approximately 2.5 inches in size.

To Make the Glaze:
10

In a small saucepan, bring the cream (or milk), butter and maple syrup to a boil over medium-low heat, stirring constantly. Continue cooking for 2 minutes, then remove from heat and let cool completely.

11

Once cooled, whisk in the powdered sugar, vanilla and salt until creamy. Use immediately.

12

Sarah's Tip: Glazes tend to thicken quickly and will turn into more of a frosting as they set, so either work fast if you want a shiny, glazed finish, or just enjoy a thicker schmear of frosting on each cookie.

Maple Glazed Pumpkin Cookies

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