I found this recipe for Maple Iced Pumpkin Cookies years ago in an issue of American Lifestyle magazine, a real estate publication that my aunt and a few other realtors I’ve known have used to promote their business. Even though I’m not in the market for a new house, I always keep the magazine around for the recipes. Whoever edits the small food section does a good job picking recipes.
Here’s a picture of the (now old) magazine with the Maple Iced Pumpkin Cookies. I’m glad I saved it here because I’m pretty sure I lost this issue.
The best part of this recipe is the maple icing. You drizzle it on so the cookies look pretty and get a good deal of flavor from the fake maple which I like to smugly call fenugreek since the smell reminds me of the fenugreek tea I drank long ago. Maple extract taste more like pancake syrup than actual maple, but It’s good in its own fake maple way, though. Definitely good on the pumpkin cookies. Here’s the recipe.
Maple Iced Pumpkin Cookies
- 2-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 15 oz can pumpkin, not pie filling
- 1 cup chopped pecans
- 1 cup confectioners' sugar
- 2 tablespoons cream or milk
- 1/2 tsp maple flavoring
- Preheat oven to 350°F and line cookie sheets with parchment paper or nonstick foil. You can also use regular foil lined with a thin layer of cooking spray.
- Mix together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt in a bowl until well combined. Set aside.
- In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture from step 2, beating just until blended. Fold in pecans.
- Drop tablespoons of dough about 2 inches apart on to cookie sheets. Bake one sheet at a time for 12 to 15 minutes or until edges start to turn lightly golden. Remove from cookie sheet and let cool.
- Make Icing:: In a small bowl, combine confectioner’s sugar, cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork. Add more cream as needed to achieve the right consistency. Spoon icing over cooled cookies.
- Makes about 4 dozen
Laura, thanks for the cookie report. Yes, mine were really cakey and definitely like eating a mini cupcake.
I had half a can of leftover (unsweetened) sweet potatoes, and I didn’t know what to do with them, so I decided to make a half batch of these cookies to use it up. I just substituted the sweet potatoes for the pumpkin, and the only other change I made was to use real maple syrup in the icing (I didn’t have any maple flavoring). They were good! I was surprised at the texture, even though you mentioned they were cakey. Almost like eating bite-sized cupcakes or muffins. They looked pretty too. I am looking forward to making them again using pumpkin.
I can’t find canned pumpkin anywhere. Am I looking in the wrong aisle? I’ve been looking in the baking aisle. Help!!
This is certainly a must try. I guess with it being October using pumpkins in recipes is all the rage. I’ve mixed mixed results so far, but this looks like it would be a delicious treat
Betty @ scrambled hen fruit
These look great! That “fake” maple does have it’s very own flavor, but I think it’s yummy too. Love the pecan on top!
I made pumpkin cookies this week and they were soooo good!
I’ve made a couple pumpkin cookie recipes over the years, without much success. They were mainly tasteless. I like your color and flavors AND the maple frosting….going to give these a try!
the blissful baker
yum! i usually don’t like cakey cookies, but pumpkin cookies are an exception. yours look delish!
Jess @ Bakericious
the cookies looks great especially the color looks so lovely.
Chris, as mentioned in the email.
Ooo! This look delicious. I wasn’t craving any cookies until I looked at your blog… dangit! Now I’ve gotta’ go home and make some.
BTW… I’m making a red velvet cake this weekend for a birthday party. Any suggestions?
Katrina, chocolate chips would have been great, but I didn’t add them.
Jennifer, I’m sure you could find a real maple glaze recipe. If you want to try the extract, McCormick’s is pretty good. It’s strong, though.
Sue and Cindy, I just added the yield. The recipe makes 4 dozen if you use a tablespoon to scoop the dough.
Another possibility for the November bake sale! How many does it make?
These look delicious! Nice that your Aunt sent that publication to you.
I almost made pumpkin cookies the day I made the pumpkin muffins. I have an old recipe that is a nice change of pace from my usual stanbys.
Those do look really good and seasonal, too. I’ve never tried fake maple (fenugreek, LOL) and have some real maple syrup that I’d like to use, so if I make them, I’d likely look for a different maple glaze recipe.
Normally I stick with chocolate recipes, as that’s all my kiddos seem to like, but I’m hosting book club soon, and I like to try out new recipes on the ladies.
Been trying to get around to making pumpkin cookies with the open can in the fridge. Kevin loves pumpkin choc chip cookies.
Fun package from your aunt!