Maple Frosted Pumpkin Cookies Recipes

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MAPLE-PUMPKIN COOKIES



Maple-Pumpkin Cookies image

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

1 cup brown sugar
¾ cup butter, softened
1 cup pumpkin puree
2 tablespoons maple syrup
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup raisins
1 cup confectioners' sugar
¼ cup maple syrup

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

PUMPKIN COOKIES WITH MAPLE ICING



Pumpkin Cookies with Maple Icing image

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

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ cup shortening
1 cup brown sugar
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
½ cup unsalted butter, at room temperature
¼ cup maple syrup
2 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
1 drop orange gel food coloring, or as desired
1 tablespoon black sprinkles, or as desired

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

MAPLE FROSTED PUMPKIN COOKIES



Maple Frosted Pumpkin Cookies image

After a moment of panic, thinking I'd lost this recipe- I'm posting here for safe keeping! I love these cookies for fall holidays, and Christmas- they are so tastey and inviting. These are a soft lofty pumpkin cookie topped with a delicious maple icing. Using vegan margarine and almond milk makes them egg free, milk free and you'd never even know! I've adapted this recipe from an old Taste of Home Holiday cookbook.

Provided by spreadnjoy

Categories     Drop Cookies

Time 44m

Yield 48 cookies

Number Of Ingredients 15

1 cup shortening
2 cups brown sugar, packed
1 (15 ounce) can pumpkin
1 tablespoon vanilla
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup margarine
1 1/2 cups brown sugar, packed
1/4 cup unsweetened vanilla almond milk or 1/4 cup milk, of your choice
1 teaspoon maple flavoring (or more)
1/2 teaspoon vanilla
2 -2 1/2 cups powdered sugar

Steps:

  • Cream shortening and brown sugar until light.
  • Add pumpkin and vanilla and mix well.
  • In separate bowl combine flour, b. powder, b. soda, cinnamon and salt.
  • Gradually add into pumpkin mixture, stiring to combine all ingredients well.
  • Drop by rounded spoonfuls onto parchment covered cookie sheet.
  • Bake 375 13-15 min or until firm. Do not over bake, or risk dry cookies Bake all cookies before making frosting.
  • For Frosting, combine butter, b. sugar, and milk in saucepan bring to boil over medium heat stirring constantly. Boil 3 minutes.
  • Remove from heat and add maple and vanilla flavorings- do not add while on heat!
  • Cool slightly, beat enough powdered sugar in to achieve spreadable consistancy. Icing will thicken and harden as it cools, so work quickly to top cookies with frosting while it is warm.

Nutrition Facts : Calories 176.6, Fat 6.3, SaturatedFat 1.5, Sodium 100.7, Carbohydrate 29.4, Fiber 0.3, Sugar 20.6, Protein 1.2

FROSTED PUMPKIN COOKIES



Frosted Pumpkin Cookies image

These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 17

1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
CARAMEL FROSTING:
1/2 cup butter, cubed
1-1/2 cups packed brown sugar
1/4 cup 2% milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
2 to 2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

FROSTED MAPLE COOKIES



Frosted Maple Cookies image

Living in New England, I've come to appreciate the unique qualities of our area. Many people here enjoy the flavor of maple in their recipes, and I love this adaptation of an old favorite. -Connie Borden, Marblehead, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 14

1/2 cup shortening
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1 cup sour cream
1 tablespoon maple flavoring
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts
FROSTING:
1/2 cup butter
2 cups confectioners' sugar
2 teaspoons maple flavoring
2 to 3 tablespoons hot water

Steps:

  • In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

Nutrition Facts : Calories 294 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 184mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING



Nanny's Pumpkin Cookies With Maple Penuche Frosting image

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

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup finely chopped pecans
3 tablespoons butter
2 teaspoons maple syrup
1/4 cup half-and-half cream
1 1/2-2 cups powdered sugar
1/2 cup firmly packed dark brown sugar

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!

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