Ingredients
Scale
- 1 cup canned pumpkin puree (ensure it is not pumpkin pie filling)
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for the glaze)
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies do not stick.
- In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer. Continue until the mixture is light, airy, and pale in color.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat again until everything is well combined and smooth.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Mixing the dry ingredients first ensures the spices are spread evenly.
- Slowly add the flour mixture to the wet ingredients. Mix on low speed or stir by hand just until the white streaks of flour disappear. Do not overmix the dough.
- Use a tablespoon or a small cookie scoop to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart.
- Bake for 10 to 12 minutes. The cookies are done when the edges feel firm and the tops look set.
- Remove the pans from the oven and let the cookies sit for 5 minutes. Then, move them to a wire cooling rack to cool completely.
- While the cookies cool, make the glaze. In a small bowl, whisk the powdered sugar, maple syrup, and milk together until the glaze is smooth and runny.
- Once the cookies are cold, use a spoon or a fork to drizzle the maple glaze over each cookie. Let the glaze set for about 15 minutes before serving.
- Cook Time: Not specified