cookies · desserts · fall foods · icing · kid friendly · previous posts · recipes · thanksgiving · wheat free

pumpkin cookies with maple vanilla bean glaze

2 1/2 C flour  •  1/2 C butter, softened  •  1 C pumpkin puree
1 1/2 C sugar  •  1 egg •  1 tsp baking powder  •  1 tsp baking soda
1 tsp pumpkin pie spice  •  1/2 tsp cinnamon  •  1/2 tsp salt
1 tsp pure vanilla extract

Pumpkin Cookies with Maple Vanilla Bean Glaze
Many of you know that I LOVE to blog about sweets, the funny thing is, I don’t eat them very often – at least I think I don’t. Anyway, during the holidays I tend to blog a little more about sweets than other foods I make and serve to my family. Especially the ones that make my house smell as good as these cookies do! This year I wanted to share with you a few yummy pumpkin desserts that are a real treat for everyone. I made these cookies for my kiddos preschool class Thanksgiving Feast and they were a hit. Hope you will share them with your family and friends this holiday season.

Preheat oven to 340 degrees F.

Line several baking sheets with parchment paper and set aside. In a medium size mixing bowl combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt and set aside. In a large mixing bowl, with an electric mixer, beat butter and sugar together until creamed. Add eggs one at a time and beat on low speed until incorporated, once combined add in the pumpkin puree and pure vanilla extract. Add in dry ingredients a cup at a time into the pumpkin mixture until all ingredients are combined. Using a spring loaded scoop, drop mixture onto prepared baking sheets and flatten slightly before baking. Bake at 340 degrees F for 15 minutes or until tops are golden. Allow cookies to cool completely on a wire rack and then frost with suggested Maple Vanilla Bean Glaze, recipe below.

Makes about 3 dozen

Maple Vanilla Bean Glaze
2 C powdered sugar  •  1 T butter, melted  • 4 T milk  •  1 tsp maple extract  •  1/2 tsp pure vanilla extract  •  1 tsp vanilla bean paste

In a small mixing bowl, combine powdered sugar, milk, melted butter, maple extract, vanilla extract and vanilla bean paste. Mix well until smooth and creamy. Add additional milk to get a thinner consistency. Frost pumpkin cookies by drizzling glaze, using a knife, spoon or even pipping glaze on top, as seen above.

… I am thankful this week for beloved friends, a wonderful family, beautiful children and a loving husband. What grace and mercy I have been given, I am truly blessed. Please feel free to comment on things you are thankful for below. Hope you all have a fun and relaxing weekend.


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