Maple Pumpkin Cookies Recipes

BROWN BUTTER & MAPLE CHEWY PUMPKIN COOKIES

Steps:

• First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
• Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don't let it solidify.
• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
• In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
• Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
• Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
• Off to the side, mix together the coating ingredients in a small dish.
• Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
• Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
• Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
• Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
• Allow the cookies to cool, then dig in!

MAPLE FROSTED PUMPKIN COOKIES

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.

MAPLE PUMPKIN COOKIES

Steps:

• Cream margarine and sugars together until light and fluffy.
• Beat in egg, maple syrup and pumpkin.
• Mix together flour, baking soda, cinnamon, nutmeg and salt.
• Stir flour mixture into creamed mixture in thirds.
• Drop heaping tablespoons of dough on cookie sheet.
• Bake at 350°F for 10-12 minutes.

PUMPKIN COOKIES WITH MAPLE ICING

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.