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Maple Glazed Pumpkin Cookies

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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!

Maple Glazed Pumpkin Cookes | realmomkitchen.com

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.
 

Maple Glazed Pumpkin Cookes | realmomkitchen.com

Maple Glazed Pumpkin Cookies

Real Mom Kitchen

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Ingredients
  

  • 2 ½ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • ½ cup butter softened
  • 1 ½ cups sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • Glaze-
  • 2 cups confectioners sugar
  • 3 tablespoons milk
  • 1 tablespoon butter melted
  • ½ tsp maple flavoring

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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20 Comments

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  9. I made these cookies using a full 15 oz. can of pumpkin puree (rather than 1 cup as directed) and they still turned out great. The consistency is more like a muffin than a cookie yet still moist and tasty!

  10. I made these cookies using a full 15 oz. can of pumpkin puree (rather than 1 cup as directed) and they still turned out great. The consistency is more like a muffin than a cookie yet still moist and tasty!