Maple Iced Pumpkin Cookies

Fall is upon us, a chill is in the air, and pumpkins are everywhere! These pumpkin cookies taste like pumpkin pie but come in a handy bite-sized package. They are soft and cakey, much like the orange cookies we make at Christmastime. And they are spicy and delicious. They would be a perfect treat to take along with you on your trip to the pumpkin patch or the Christmas tree farm, along with some hot spiced apple cider or hot chocolate.

The icing is the perfect compliment, adding a bit of sweet and moist, and the chopped sugared pecans give it a little crunch. They come together in a jiffy, so you can go outside and enjoy the fall weather and pick out that perfect pumpkin! Here's my little pumpkin choosing hers!

Maple-Iced Pumpkin Cookies
Cookie recipe adapted from Allrecipes

Sugared Pecans from The Cake Book by Tish Boyle

Makes about 40 cookies

Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup white sugar
1/2 cup dark brown sugar, packed
1 1/4 cups canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Maple Icing:
3 tablespoons maple syrup
4 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 tablespoon cream
pinch of salt
2 cups confectioners' sugar

Sugared pecans:
(this recipe will make more than you need for these cookies)
1 egg white
1 1/2 cups pecans
2 tablespoons granulated sugar


Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt; set aside.

In a medium bowl, cream together 1/2 cup of butter and both sugars until light and fluffy. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet using a cookie scoop (I used a 1 1/2 tablespoon sized scoop).

Bake for 15 to 20 minutes or until the cookie no longer looks wet and it springs back when pressed lightly with your finger. Allow to cool before icing.

To make icing:
Microwave or heat on the stove all of the ingredients except the sugar until melted and smooth.  Add the sifted confectioners sugar and mix until smooth.  Add more cream by the teaspoon if a thinner consistency is desired.  Drizzle or spread icing with a small spoon or spatula.

To make sugared pecans:
Preheat oven to 325 degrees F. Butter a baking sheet or line with a silicone sheet liner.

Place the egg white in a medium bowl, add the nuts, and stir to coat evenly.

Sprinkle the sugar over the mixture and stir to combine.

Spread the nuts in a single layer on the prepared baking sheet. Bake for 20-25 minutes, stirring once or twice, until the nuts are lightly browned and fragrant. When cool, place one pecan half on each cookie, or chop the nuts if desired and sprinkle on top of icing before it has dried.

Store leftover nuts in an airtight container at room temperature.