Glazed Pumpkin Spice Cookies

24 Feb

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Apparently I really stocked up on canned pumpkin last fall – I found a few cans in the cabinet recently and suddenly craved a pumpkin spice treat. I found this cookie recipe that sounded amazing and it didn’t disappoint! The cookies are soft and chewy, just the way I like them. The glaze is originally made with maple syrup but I happened to have some gingerbread syrup (like the kind you put in coffee) and gave that a try instead. Delicious!

I could eat pumpkin flavored things all year round, no hesitations. Go ahead and use up that extra can of pumpkin or if it’s too soon in your book, squirrel this recipe away for the fall!

Glazed Pumpkin Spice Cookies

Ingredients:
1/4 cup unsalted butter
1 cup sugar
1 tsp vanilla extract
1/2 cup pumpkin puree
1 3/4 cup all-purpose flour
1/4 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
3/4 tsp nutmeg
1/4 tsp ground cloves

For the glaze:
3/4 cup powdered sugar
1/2 tsp vanilla extract
3 Tbsp gingerbread syrup (or maple syrup)

Yield: 2 dozen

Directions:
Preheat oven to 375 degrees F. In a medium blow, whisk together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the pumpkin and vanilla, making sure to scrape down the sides of the bowl.

Slowly add in the flour mixture until just combined. Line a baking pan with parchment paper or a silicone baking sheet. Drop or roll the dough by the Tablespoonful onto the pan, leaving 1 inch apart. Flatten the dough a little with your hand. Bake for 12-15 minutes and allow to cool on a rack.

For the glaze, whisk together all of the ingredients in a bowl until smooth. Once the cookies are completely cool, dip the tops into the glaze and allow to set on a rack. Enjoy!

Source: Slightly adapted from Real House Moms

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