Kid’s Favorite Fall Treat: Pumpkin Maple Cookies

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I just finished up a huge holiday cookie recipe project, and these Pumpkin Maple Cookies were my kid’s favorite. The pumpkin flavor combined with maple syrup, nutmeg and cinnamon is fabulous, and they are moist and not too sweet. School starts next Tuesday, and these are perfect for school lunches, fall, Christmas or anytime of the year.

Pumpkin Maple Cookies

Cook Time:

15 minutes

Prep Times:

30 minutes

Yield:

31/2 dozen

Ingredients:

21/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups sugar
1 cup canned pumpkin
1 egg
1 tablespoon maple syrup
Cream Cheese Glaze

Preparation:

1. Preheat oven to 350F.

2. Combine flour, baking powder, baking soda, cinnamon nutmeg and salt in a medium bowl; set aside.

3. Beat butter at medium speed of an electric mixer until creamy. Add sugar and beat until blended. Beat in pumpkin, egg and maple syrup until smooth. Gradually add flour mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheets.

4. Bake for 15 minutes or until edges are firm. cool on baking sheets 2 minutes; remove to wire racks and cool completely. Drizzle glaze over cookies, if desired.

For the glaze, combine 1 cup sifted powdered sugar, 2 tablespoons maple syrup and 1 tablespoon water and 1/4 teaspoon vanilla in a small bowl until smooth. If too think, add more water 1/8 teaspoon at at time. Drizzle cookies with glaze or place glaze in a zip-top plastic bag; cut a hole in the corner and drizzle.

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