One of my favorite things about the fall season are the smells. From the leaves to the campfires, to the baked goods inside and the hot apple cider. I was so excited to make these Soft Baked Pumpkin Cookies with a Sugar Maple Glaze and fill my home with the aroma of pumpkin, cinnamon, and maple. It is cheaper than a candle from Bath and Body Works and guaranteed to last longer too (not really, but possibly).
Another great thing is to make, bake, cool, and glaze these cookies takes under 30 minutes – no lie! It’s super easy to do with few ingredients. Now your dough will be a bit sticky and you should flatten these out a bit, I would recommend the bottom of a small glass with a light dusting of flour or a bit of spray.
Soft Baked Pumpkin Cookies with a Sugar Maple Glaze
For the cookie dough:
1/4 cup melted and cooled coconut oil (or melted butter)
1/3 cup pumpkin puree
1/4 cup sugar
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 1/2 cups packed flour
1/4 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
For the Maple Frosting:
1/2 cup powdered sugar
1 tablespoon pure maple syrup (or more to thicken as necessary)
1 tablespoon melted butter
1/2 tablespoon unsweetened almond milk, plus 1-2 teaspoons more to thin as necessary
Pinch of sea salt, to taste
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in flour, baking powder, spice, and salt. Mix until a dough forms. Allow dough to sit for 5 minutes.
3. Next use two spoons to roll dough into golf sized balls. Place on prepared cookie sheet then flatten each dough ball with the bottom of the spoon, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.
4. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 16 cookies.
For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable.
Frost each cookie then enjoy!
Sprinkle top of frosting with a little cinnamon for a beautiful, finished look.
The post Soft Baked Pumpkin Cookies with a Sugar Maple Glaze appeared first on LLL Blog.