Many of you know that I LOVE to blog about sweets, the funny thing is, I don’t eat them very often – at least I think I don’t. Anyway, during the holidays I tend to blog a little more about sweets than other foods I make and serve to my family. Especially the ones that make my house smell as good as these cookies do! This year I wanted to share with you a few yummy pumpkin desserts that are a real treat for everyone. I made these cookies for my kiddos preschool class Thanksgiving Feast and they were a hit. Hope you will share them with your family and friends this holiday season.
Prep and bake time: 60 minutes / Makes: 3 dozen
2 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
- Preheat oven to 340 degrees F
- Line several baking sheets with parchment paper and set aside.
- In a medium size mixing bowl combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt and set aside.
- In a large mixing bowl, with an electric mixer, beat butter and sugar together until creamed. Add eggs one at a time and beat on low speed until incorporated, once combined add in the pumpkin puree and pure vanilla extract.
- Add in dry ingredients a cup at a time into the pumpkin mixture until all ingredients are combined. Using a spring loaded scoop, drop mixture onto prepared baking sheets and flatten slightly before baking.
- Bake at 340° for 15 minutes or until tops are golden. Allow cookies to cool completely on a wire rack and then frost with suggested Maple Vanilla Bean Glaze, recipe below.
Maple Vanilla Bean Glaze
Prep and decorating time: 30 minutes / Makes: 2 1/2 cups
2 cups powdered sugar
1 tablespoon butter, melted
4 tablespoons milk
1 teaspoon maple extract
1/2 teaspoon pure vanilla extract
1 teaspoon vanilla bean paste
- In a small mixing bowl, combine powdered sugar, milk, melted butter, maple extract, vanilla extract and vanilla bean paste.
- Mix well until smooth and creamy.
- Add additional milk to get a thinner consistency.
- Frost pumpkin cookies by drizzling glaze, using a knife, spoon or even pipping glaze on top, as seen above.