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–+ servings

Pumpkin Cookies with Maple Drizzle

Print Recipe
Course: Cookies, Dessert
Keyword: fall, maple, pumpkin, winter
Servings: 24 Cookies

Equipment

  • Stand mixer Cookie sheet Oven

Ingredients

Cookies

  • 1 cup unsalted butter room temp
  • 2/3 cup pumpkin puree (15oz can) thoroughly drained (see notes!)
  • 2 cup packed light brown sugar
  • 2 large egg yolk
  • 2 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon

Maple Drizzle

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 1/2 teaspoons maple syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon maple extract

Instructions

  • In a large mixing bowl combine the butter, pumpkin puree, and brown sugar. Whisk to combine.
  • Add the egg yolk, vanilla extract and maple extract and mix well.
  • In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
  • Add dry ingredients to pumpkin butter mixture, forming a soft dough; no streaks of flour remain.
  • Cover the bowl with plastic wrap and place in the fridge for 10 minutes while the oven preheats.
  • Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1.5 ounce cookie scoop to scoop out balls of dough, dropping them 2 inches apart onto the prepared cookie sheet. Bake the cookies for 10 to 12 minutes or until they have puffed up and are set on the edges but are still slightly under baked in the middle. Do not over bake. Allow to cool.

Notes

Draining pumpkin puree:
Place the contents of a 15oz can of pumpkin puree into the center of a tea towel. Note: this tea towel will be stained! Wring out as much liquid as your weak little muscles can. The less water the better.
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