Pumpkin Maple Pecan Cookies
It’s officially pumpkin season! A soft, cake-like cookie that is full of pumpkin spice. These soft pumpkin cookies are not like your typical crumbly cookie. Instead, they are soft, and cakey. Welcome to Autumn! 👩🏼🍳
Ingredients
Cookies
450g Plain flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
115g unsalted butter, softened to room temperature
150g granulated sugar
100g light or dark brown sugar
230g pumpkin puree - Roast one small pumpkin at 180 degrees for 45 mins and using a processor blitz to a purée
1 large egg
1 teaspoon pure vanilla extract
Maple Glaze (Optional)
120g icing sugar
15g unsalted butter, softened to room temperature
60 ml pure maple syrup, plus more as needed
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
150g chopped pecans
Instructions
1, Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.
2, In a medium bowl whisk together flour, baking soda, baking powder, salt and spices. Set aside.
3, In another bowl beat together butter, brown sugar, and granulated sugar. Add pumpkin puree, egg, and vanilla extract, and beat until combined. Add flour mixture and beat gently just until combined
4, Shape dough into balls, the size of 1.5 tablespoons each and place on prepared baking sheets, spacing them 2-inches apart.
5, Bake for 15-18 minutes, until the edges appear set. Allow cookies to cool for 10-15 minutes in the cookie sheet, then gently transfer them to a wire rack to cool completely.
6, To make the glaze (optional): Whisk all the ingredients in a small bowl until smooth. Add more maple syrup as necessary until you get a thick yet pourable consistency. Drizzle over cookies using a spoon and sprinkle with chopped pecans.
7, Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week.
