Best 4 Pumpkin Cookies With Maple Icing Recipes
Indulge in the delightful symphony of flavors with our pumpkin cookies, a delectable treat that captures the essence of fall's harvest. These soft and chewy cookies are generously spiced with warm cinnamon, nutmeg, and ginger, creating an aromatic experience that fills your kitchen with cozy warmth. The addition of pure pumpkin puree lends a velvety texture and subtle sweetness, while a hint of maple extract enhances the overall flavor profile with its distinct caramel undertones. These cookies are not just a taste sensation; they are also a visual delight, topped with a luscious maple icing that adds a touch of elegance and sweetness. Whether you enjoy them as a comforting snack, a delightful dessert, or a thoughtful gift, these pumpkin cookies with maple icing are sure to leave a lasting impression. Our article not only provides the classic recipe for these beloved cookies but also offers three enticing variations to cater to different tastes and preferences. Explore the decadent chocolate chip pumpkin cookies, bursting with rich chocolate chips and a touch of cocoa powder. Discover the nutty delight of pumpkin cookies with walnuts, where the crunch of walnuts adds a delightful textural contrast. And for a unique twist, try the pumpkin cookies with cream cheese frosting, where the tangy cream cheese frosting complements the sweetness of the cookies perfectly. With step-by-step instructions and helpful tips, our recipes ensure that you can recreate these culinary masterpieces in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will fill your home with the irresistible aroma of pumpkin spice and maple sweetness.
Let's cook with our recipes!
PUMPKIN COOKIES WITH MAPLE ICING
These pumpkin cookies with maple icing are a mix between a cake, bread, and a cookie! The best cookies I have ever had! Leftover cookies should be refrigerated in an airtight container and allowed to come to room temperature before serving.
Provided by Krista Rhodes
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Sift flour, baking powder, baking soda, salt, and pumpkin pie spice for cookies together in a large bowl. Set aside.
- Combine shortening and brown sugar in a second large bowl. Beat using an electric mixer until light and fluffy, about 1 minute. Add pumpkin, egg, and vanilla extract; mix well until combined. Add 1/2 of the flour mixture and mix well. Add remaining flour mixture and mix again.
- Scoop tablespoonfuls of dough onto the prepared baking sheets, arranging 2 inches apart.
- Bake in the preheated oven until lightly browned at the edges, about 14 minutes, rotating baking sheets from top to bottom and front to back halfway through baking time.
- While the cookies bake, combine butter and maple syrup for icing in a medium bowl. Beat using an electric mixer until smooth. Add pumpkin, pumpkin pie spice, and vanilla extract. Mix well. Add powdered sugar and beat until fluffy. Add food coloring and beat until uniform. Set aside.
- Remove cookies from the oven and let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack to cool completely, 20 to 30 minutes more. Pipe or spread icing onto cooled cookies and decorate with sprinkles as desired.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.2 g, Cholesterol 17.9 mg, Fat 8.6 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.6 g, Sodium 154.9 mg, Sugar 26.9 g
PUMPKIN-PECAN SOFTIES WITH MAPLE ICING
Provided by Food Network
Time 35m
Yield 30 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl. Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans. Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes. Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.
NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING
These are cake like cookies that are topped with a yummy browned butter frosting! My Grandma-Nanny always made these every year in the fall.
Provided by jewelz4jesus
Categories Drop Cookies
Time 25m
Yield 5 dozen
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
- Add pumpkin, vanilla, and egg and blend well.
- Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
- Stir in pecans.
- Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
- Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
- Immediately remove from cookie sheets and cool on rack.
- Maple Penuche Frosting.
- In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
- Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
- Let cool 10 minutes.
- Add cream; and beat until smooth.
- Beat in powdered sugar gradually until desired consistency for frosting.
- Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!
MAPLE-PUMPKIN COOKIES
Cake-like pumpkin cookies with a hint of maple syrup. Not too sweet, so if you have a sweet tooth, drizzle with the icing!
Provided by EEE
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
- Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons maple syrup, and egg; mix well.
- Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Mix into pumpkin mixture. Stir in raisins.
- Drop batter by teaspoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 11 to 13 minutes. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Mix confectioners' sugar and 1/4 cup maple syrup for icing together in a bowl. Drizzle onto cooled cookies.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 14.6 g, Cholesterol 11 mg, Fat 3 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 96.5 mg, Sugar 9.7 g
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting and pureeing a sugar pumpkin, or you can buy canned pumpkin puree.
- Be sure to measure your flour correctly. Too much flour will make the cookies dry and crumbly.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
- If you don't have maple syrup, you can substitute another type of liquid sweetener, such as honey or agave nectar.
Conclusion:
These pumpkin cookies with maple icing are a delicious and festive treat that are perfect for fall. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet snack to enjoy with your family or a treat to bring to a party, these cookies are sure to be a hit.
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