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pumpkin cookies recipe Maple Icing With Cinnamon Dust
- Total Time: 60 minutes
- Yield: 36 cookies 1x
- Diet: General
Description
This recipe provides soft, chewy pumpkin cookies infused with warm spices and topped with a sweet maple icing dusted with cinnamon, perfect for an autumn treat.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed (light brown sugar suggested)
- 0.5 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (240g) all-purpose flour (or 1:1 gluten-free baking flour blend for gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup (240g) 100% pure pumpkin puree (not pie filling)
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves (or a dash of pumpkin pie spice blend)
- 2 cups (240g) powdered sugar
- 0.25 cup (60ml) pure maple syrup
- 2–3 tablespoons (30-45ml) milk (any milk, or plant-based milk for dairy-free)
- 0.5 teaspoon pure vanilla extract
- Extra ground cinnamon, for dusting
Instructions
- Get Ready: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cream Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla until just combined.
- Add Pumpkin: Gently stir in the pumpkin puree until just incorporated, about 30 seconds.
- Prepare Dry Mix: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves until fully combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed for about 1 minute until just incorporated. Do not overmix.
- Scoop And Bake: Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are set and lightly golden, and the centers look slightly soft. (Chill dough for 20 minutes if cookies are spreading too much.)
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Make Icing: While cookies cool, whisk together the powdered sugar, pure maple syrup, milk, and vanilla in a small bowl until smooth and creamy, about 1 minute. Adjust consistency with more powdered sugar (for thicker) or milk (for thinner).
- Finish With Icing And Dust: Once cookies are completely cool, spread a generous amount of maple icing on top. Dust lightly with cinnamon before the icing sets.
Notes
For best flavor, use pure vanilla extract and real maple syrup, and freshly ground spices. If dough spreads too much, chill for 20-30 minutes before baking. Avoid overmixing or overbaking to keep cookies soft. Adjust icing consistency by adding more powdered sugar or milk.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 calories
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg