Maple Glazed Pumpkin Cookies
This post may contain affiliate links. Read our disclosure policy.
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 the month.
I had to end our 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 treats 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 week’s recipes using 1 (29 oz) can of pumpkin! So you can get 1 can and enjoy all of this week’s 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 recipes. 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 are 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 Cookies
Real Mom Kitchen
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.
