Today is our last week of the Four Weeks of Fall posts! 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, but 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.
- 2½ 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)
- 1½ 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
- 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.
Laura,
I love your blog. I can not wait to make these cookies with my daughter.
I found you by Google for Taco Soup what a coincidence that this Utah mom has this great blog and talks about places I know and go. Thanks for the fun recipes and your taco soup was terrific. I know a girl that calculated it into her meal plan and ate it for lunch almost every day. making a new batch each week.
Keep up the good work and keep those hackers out. I don’t like missing days. oh and your bread week last week killed me. I had to go to Texas Roadhouse, just not right!
Mmm! My Mom used to make these.
Thanks for the memories and recipe!
Haha! I had a pumpkin themed week on my blog last week and now am featuring Halloween recipes all this week! PS: I recently made a pumpkin sugar cookie and frosted it with traditional buttercream but this maple glaze sounds like pure sugar heaven!