Today is our last week of the Four Weeks of Fall posts and I’m ending with Maple Glazed Pumpkin Cookies! However, I recently decided to do a Halloween dinner theme for next week. So you will get another fun themed week to end out the month.
I had to end out four weeks of fall with a pumpkin week. Nothing screams fall more to me than pumpkin. Once I make something pumpkin, to me, fall has officially arrived!
Now I have a good assortment for you this week. I have some sweet treat and some yummy dishes to eat for breakfast. But hey, you can always do breakfast for dinner too, right? The other thing is I managed to make all 5 of this weeks recipes using 1 (29 oz) can of pumpkin! So you can get 1 can and enjoy all of this weeks recipes, pretty remarkable, huh?
If any of you are affected by “The Great Pumpkin Shortage” this year, hopefully you have a can on your pantry shelf from last year and can make all of these recipe. I now keep a few cans in my pantry each year just in case the following year has a shortage. I gotta have my pumpkin each fall!
First up is some delicious pumpkin cookies. However, they aren’t just any old pumpkin cookie – they are topped with maple glaze! The maple flavor pairs so well with the sweet and spice filled cooked! The cookies also look pretty.
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/2 cup butter (softened)
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 cups confectioners sugar
- 3 tablespoons milk
- 1 tablespoon butter (melted)
- 1/2 tsp maple flavoring
- Pre-heat the oven to 350 degrees. In a bowl whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
- In another bowl, cream butter and sugar together with a mixer. Add pumpkin puree, egg and 1 teaspoon vanilla extract and beat until creamy.
- Add the dry ingredients and combine just until blended. Drop spoonfuls of dough on a cookie sheet ( I used my cookie scoop).
- Bake cookies for 15-20 minutes until set. Do not overcook. Allow cookies to cool completely.
- While cookies are cooling to make the glaze – Combine the glaze ingredients until well blended. Place glaze in a quart sized freezer bag and seal closed. Cut a small piece of the corner on the freezer bag and pipe glaze over the cookies. Makes 36 cookies.