This is the first post that I have set up to be part of a holiday blog hop. Want to join in on spreading the holiday cheer? Contact me on Twitter @BigFatBaker or you can find BigFatBaker on Facebook here. You can also e-mail me here!
There is only one major rule, you must include one of the predetermined flavors into your item somehow. Not too hard, right?
This post we were all required to use either pumpkin, maple, or apple flavors.
I decided to make something with pumpkin. I stocked up on canned pumpkin a few weeks ago and have yet to make much of a dent in my collection.
At the last minute I added the maple glaze. The cookies don’t need it, but it adds just a touch of sweetness and it looks so pretty!
I was slightly skeptical of the thought of pumpkin cookies, but I ended up really happy with the overall recipe. They turned out much better than expected!
The recipe itself is very easy to follow and doesn’t take much time. You could also add nuts or dried fruit to make them heartier and perfect for breakfast, rather than dessert.
The pumpkin cookies were soft and pillowy. And if you want to take it over the top I highly recommend the maple glaze. It tastes exactly like the maple glaze on a doughnut.
I made a mistake with the first batch of cookies. I didn’t roll them in sugar & smush to cookie size. Those turned out a bit denser, but in the end I ended up liking them more like than than the cookie shaped ones. They were reminiscent of a muffin.
Pumpkin Cookies with a Maple Glaze
Recipe Adapted from Sweet Pea’s Kitchen
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 stick (1/2 cup) butter, softened to room tempature
- 1 cup sugar (plus about 1/3 cup more for rolling)
- 1/2 cup brown sugar
- 1 1/4 cup pumpkin puree (fresh or canned)
- 1 egg
- 1 tsp vanilla
- 3-4 tbsp maple syrup
- 1 cup powdered sugar
- 2-3 tsp half and half
- Pre-heat the oven to 350 degrees Fahrenhiet. Line your cookie sheets with a silicone mat or parchment paper.
- In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Sift together and set aside.
- In the bowl of your stand mixer (or in a large bowl with a hand mixer) cream together the butter, sugar, and brown sugar.
- Add in the pumpkin and vanilla, mix until smooth.
- Mix in the egg and beat until creamy.
- Stir in the dry ingredients until just combined.
- Put the remaining 1/3 cup sugar in a small bowl. Scoop tbsp sized balls into the sugar (one at a time) and roll until completely covered. Slightly flatten with the palm of your hand or the bottom of a glass. The cookies don’t spread much!
- Repeat with remaining dough and bake for 13 to 15 minutes.
- Allow the cookies to cool before glazing.
To Make the Maple Glaze:
- In a small bowl combine 3 tbsp maple syrup and the powdered sugar, mix until smooth.
- Add in the half and half to taste, or until the glaze is thin enough to pour. I added in about 1 tbsp total.
- Drizzle over the cookies and allow to set before storing.