Wanted to make something fun and fall-like for the office and my mouth started to water as soon as I saw the can of pumpkin in my pantry. Cookies have now become a staple almost every Friday in my office by the way. On the weeks I don’t bring then I get many disappointed faces! So who am I to disappoint… and these cookies sure didn’t disappoint! Moist and maplie I just couldn’t get enough! I actually combined two recipes for these guys. One for the cookie itself and anther one for the frosting.
(Cookie recipe taken from http://blogchef.net/pumpkin-cookies-recipe/)
(Frosting recipe taken from http://www.tasteofhome.com/Recipes/Frosted-Pumpkin-Cookies)
2 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoons nutmeg
½ teaspoon cloves
½ teaspoon salt
½ cup butter (softened)
1 ½ cups white sugar 1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/2 cup butter, cubed
1-1/2 cups packed brown sugar
1/4 cup 2% milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
2 to 2-1/2 cups confectioners’ sugar
Step 1: Pre-heat the oven to 350 degrees. In a bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
Step 2: In a separate bowl cream butter and sugar. Add pumpkin puree, egg and 1 teaspoon vanilla extract. Beat until creamy. Mix in dry ingredients until well combined. Drop on a cookie sheet by the tablespoon fulls. Flatten slightly.
Step 3: Bake for 15-20 minutes. Remove from oven and allow the cookies to cool.
Step 4: While cookies are cooling to make the glaze.
Step 5: Spread glaze on top of cooled cookies.
Mixing together the dough. The caned pumpkin that caught my eye! The cookies after they came out of the oven. Remember, they don’t flatten when you bake them so if your dough mounds are tall on your cookie sheet, that’s how they will stay.Finished cookie! Frosting and all!