Apples, pumpkin, cinnamon and caramel are some of my favorite flavors.
Yesterday I decided to attempt a pumpkin sugar cookie dough. I spent the morning tweaking and adjusting another recipe seeing how I could improve it. I couldn’t be happier with the results.
3/4 Cup Unsalted butter
1/2 Cup Sugar
1/4 Cup Brown sugar
5 T Canned pumpkin
2 tsp Vanilla
1 tsp Pumpkin pie spice
1/2 tsp Salt
2 1/4 tsp Baking Powder
2 1/4 Cup Flour
2 1/2 C Powder sugar
2 T Softened unsalted butter.
1 1/2 tsp Maple extract
3-4 Tbsp Milk
1. Cream butter and sugars together. Mix in pumpkin and vanilla until well blended. Add pumpkin pie spice, salt, baking powder and flour. Mix until dough comes together and forms a ball.
2. Cover and refrigerate for one hour.
3. Preheat oven to 350 degrees.
4. Line a cookie sheet with parchment paper, or lightly grease. Using a cookie scoop or tablespoon to scoop small, smooth balls. Gently flatten the tops slightly. Bake for 10 minutes. Transfer to wire rack to cool.
5. Mix powder sugar and butter together until the butter is evenly mixed in. Add the extract and slowly add the milk until the icing is your desired consistency.
6. Ice the cookies, the frosting will set up quickly so if you wish to add sprinkles don’t waste any time!
I had so much fun with this recipe. My only regret is that it doesn’t make more! It made about 2 dozen small cookies. I strongly suggest that you don’t mess around and just go for a double batch right away. I had extra icing so you probably wouldn’t even need to double that!
The girls really wanted to add some sprinkles to the cookies. Apparently they “needed” them.
I hope that you love them as much as we do!