Maple Iced Pumpkin Sugar Cookies

Until now, I had never baked with pumpkin. Crazy, right? Everyone who loves food loves pumpkin, right? I guess, for me, pumpkin is so… Everywhere… That it starts to taste kind of generic.

So that’s why we like to mix it up at my villa. (That’s what we call our house… No judgments please.) And for me, delicious fall baking means maple syrup. I should have been from Canada.

These cookies have been approved by:
My picky husband
My coworkers
My mother in law
And me.

Maple Iced Pumpkin Sugar Cookies
( cookie recipe is adapted from The Pioneer Woman’s  Angel Sugar Cookies)

-1 can pumpkin purée
-2 whole eggs
-1 cup sugar, plus more for sprinkling
-1 cup powdered sugar
-1/2 cup canola oil
-2 sticks butter, softened
-1 teaspoon vanilla extract
-4 cups, plus 2 tablespoons flour
-1 teaspoon salt
-1 teaspoon baking powder
-2 tablespoons pumpkin pie spice

In a large mixing bowl, combine the first 7 ingredients. Mix well, until smooth. Add flour in 1 cup increments, mixing just until combined after each addition. Add the rest of the ingredients and mix well.

Cover dough and refrigerate at least one hour.

Once dough has chilled, preheat oven to 350 degrees and take the dough out of the fridge. Scoop out spoonfuls of dough, roll them into balls, and place on an ungreased cookie sheet. Next, get a drinking glass with a flat bottom. Butter the bottom of the glass, dip it in additional sugar, and use it to flatten each ball into a disc.

Bake cookies for 9-11 minutes until just set.

For the icing:
-1 cup powdered sugar
-2 tablespoons milk or cream
-1/4 cup pure maple syrup

Mix ingredients together in a bowl. Add maple syrup until the icing is at your desired consistency– it should look a lot like royal icing. Transfer icing into a plastic baggie by putting the bag in a coffee mug with the open edges pulled over the sides of the mug. Seal the baggie, cut off the tip, and ice your cookies once they’re cool.

Alternate icing method: add enough maple syrup (or milk) to make your icing a thin glaze. Then simply dip the tops of your cookies in the glaze.

Sounds yummy, eh?



4 responses to “Maple Iced Pumpkin Sugar Cookies

  1. Um, Kels? AMAZING. I have only just made the cookies, and my hubs is out buying me some maple syrup. But let me just say that I ate 3. Buy myself. With no icing. So… can I borrow that Jillian Michaels workout dvd when you are finished? 🙂

  2. Pingback: I’m back 2011! | endless rain into a paper cup

  3. Pingback: Dee-Lush Spinach Gratin | endless rain into a paper cup

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