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
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
MAPLE FROSTED PUMPKIN COOKIES
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
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
MAPLE PUMPKIN COOKIES
This is a great recipe to use up that 1/2 cup leftover pumpkin. Good flavour too. Made this today and used 1/2 cup Splenda instead of white sugar. Used whole wheat flour instead of white. Used a 1 1/2 in. cookie scoop and made 32 cookies. These are soft cakelike cookies. Raisins or nuts could be added if desired.
Provided by Dorel
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 11
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.
Nutrition Facts : Calories 54.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 5.2, Sodium 70.5, Carbohydrate 12.4, Fiber 0.2, Sugar 6.8, Protein 0.9
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!
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