The Kitchen Wild: Pumpkin Maple Cookies


‘Tis the season for pumpkin spice and everything nice. The days are getting shorter, the leaves are changing to all of those beautiful colors of the sunset, and time is starting to slow down a little. 

Fall always feels like it’s the beginning of the season of giving, too, and seems to bring out the best in people. And although 2020 hasn’t been our typical year for much of anything, let’s keep the spirit of giving alive this season. 

Let’s hold doors for strangers, talk to someone who is lonely and smile at passersby. Let’s give to those who need, speak kindly to others and continue to spread love and kindness, even if it’s just through the simple act of sharing food. 

So whether you’re inviting friends and family over for Sunday dinner or taking baked goods to your neighbor, those small acts of kindness may have a big impact on those who receive it.

Here’s one of my favorite fall cookie recipes, Pumpkin Maple Cookies. Feel free to share these super-soft pumpkin cookies with that taste-of-fall maple icing because this recipe makes a batch big enough for sharing.

Pumpkin Maple Cookies

Ingredients:

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin

4 cups all-purpose flour

Frosting

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup plus 1 tablespoon milk

2 teaspoons maple extract

4 cups powdered sugar

Ground nutmeg sprinkled on top

Directions:

1. Preheat oven to 350 degrees. In a large bowl, beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough approximately 1 tablespoon size 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a mixing bowl add softened butter, brown sugar and powdered sugar and mix with hand mixer until combined. Stir in milk and maple extract and mix until desired consistency (sometimes a little more milk may be needed). Spread frosting on cookies. Lightly dust with ground nutmeg. Enjoy!

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