Bready or Not: Maple-Glazed Pumpkin Cookies
Do you like soft, cakey cookies? Do you like pumpkin? Oh, do I have the recipe for you!
These Maple-Glazed Pumpkin Cookies are stunning. The cookies are soft and tender in the mouth, and the maple glaze adds just the right touch of sweetness.
I’ve done this annual feature of pumpkin recipes for several years now, and I think this is one of my all-time favorite recipes. It’s not just that it tastes good–it’s textually pleasing, too.
Do note that the dough needs to chill for a while, and even when cold, it can be difficult to work with. Be patient and prepare to have sticky fingers.
Trust me, it’ll be worthwhile in the end.
Modified from a recipe included with ads for Reynolds Parchment Paper.
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Bready or Not: Maple-Glazed Pumpkin Cookies
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These cookies are like a pumpkin and maple version of soft, cakey Lofthouse cookies! Note that the dough will need to chill for at least a few hours, and even then, it will be sticky to work with. Makes about 30 cookies using a tablespoon scoop.
Cookies:
2 cups + 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup white sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 teaspoon vanilla extract
1 large egg, room temperature
3/4 cup pumpkin puree
Maple Glaze:
1 1/4-1/2 cup confectioners' sugar
3 Tablespoons unsalted butter, melted
1/2 teaspoon maple flavor
1 Tablespoon water
In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
In a big bowl, beat together the white sugar and butter until pale and fluffy. Scrape down sides of bowl, then mix in vanilla and egg, followed by the pumpkin puree. Slowly stir in the dry ingredients.
Cover dough and chill in fridge for at least two hours; overnight is fine.
Preheat oven at 350-degrees. Line two baking sheets with parchment paper. Use a tablespoon scoop to place dollops of batter spaced out on the sheets; the dough will be sticky to work with.
Bake cookies until golden brown, about 13 minutes. Let cool completely on sheets.
To make the maple glaze, whisk together the confectioners' sugar, butter, maple flavor, and a tablespoon of water. Add more water or sugar, as needed, to reach a thick yet spreadable consistency. Use the back of a spoon to swirl a thin layer of glaze atop each cookie.
Store cookies, between layers of parchment or wax paper, in a sealed container up to 3 days.
OM NOM NOM!
