These soft and delicious pumpkin cookies are infused with brown sugar and pumpkin pie spice, and covered in the most delightful maple butter glaze. With autumn cooling the air and the leaves beginning to change colour, these cookies are everything right now.
how to make pumpkin cookies
Preheat your oven to 350°F and prepare a ベーキングトレイ by lining it with パーチメント紙. In a large bowl, mix together the butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg. You will want the butter to be very soft. Whisk until it is smooth and well blended.
In a medium bowl, mix together the flour, pumpkin pie spice, salt, cream of tartar, and baking soda.
Slowly stir the dry ingredients into the large bowl.
The wonderful pumpkin cookie dough will begin to form. Using a tablespoon measurer slightly rounded with dough, scoop out even amounts (about 1 ½ tbsp size scoops of dough). Form them into balls and place them on the prepared cookie sheet.
Use the bottom of a glass, or another instrument, to flatten out the cookie dough balls into one centimetre thick rounds. Bake them for about eight to nine minutes (oven times vary).
Once they have finished baking, remove the baking sheet from the oven. Allow the cookies to cool on the sheet for a few minutes before transferring them to a cooling rack. They will cook slightly more on their own during this time.
how to make maple butter glaze
Sift the powdered sugar and pumpkin pie spice into a small bowl. This will help prevent lumps and keep your glaze nice and smooth. Stir in the melted butter (not too hot) and maple syrup. Then add a tiny bit of water in ⅛ teaspoon increments until you get it to be just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them warm and gooey. Or wait for a few hours before storing them so that the glaze has time to set and harden. The glaze won't harden completely, but it definitely makes it easier to store them without making a mess.
Time to enjoy your delicious pumpkin cookies. I couldn't stop at just one. Can you?
For another wonderful fall recipe, check out my Honeycrisp Apple Sangria.印刷
These soft and delicious pumpkin cookies are infused with brown sugar and pumpkin pie spice, and covered in a delightful maple butter glaze. They are so perfect for fall!
¼ カップ (57 g) salted butter, softened
¼ カップ (59 ml) vegetable oil
¼ カップ (56 g) pumpkin purée
¼ カップ (50 g) brown sugar
¼ カップ (50 g) グラニュー糖
½ 小さじ × バニラエッセンス
1 × 卵(Lサイズ)
2カップ (300㌘) all-purpose flour
1 小さじ pumpkin pie spice *
¼ 小さじ 塩
⅛ 小さじ cream of tartar
⅛ 小さじ × 重曹
Maple Butter Glaze:
½ カップ (65 g) powdered sugar
⅛ 小さじ pumpkin pie spice *
2 大さじ メープルシロップ
1 大さじ (14.2 g) butter, melted
In a large bowl, mix together butter, vegetable oil, pumpkin purée, brown sugar, sugar, vanilla extract, and egg until smooth.
In a medium bowl, stir together flour, pumpkin pie spice, salt, baking soda, and salt.
Stir the dry ingredients in increments into the wet mixture. Mix until the dough forms together.
Use a tablespoon slightly rounded with dough to measure out even amounts (about 1 ½ tbsp), and shape the dough into balls. Set them on the prepared baking sheet. Flatten the dough balls using the base of a glass until they are 1 cm thick.
Bake cookies about 8-9 minutes (oven times vary). Cool them on the baking sheet for a few minutes before transferring to a cooling rack.
Maple Butter Glaze:
Sift the powdered sugar and pumpkin pie spice into a bowl (this prevents lumps). Stir in melted butter (not too hot) and maple syrup. Whisk until smooth. Add water ⅛ tsp at a time until it gets just runny enough for a glaze.
Spoon the glaze onto the cookies and enjoy them gooey and warm, or allow the glaze to set and harden over a couple of hours before storing.
* I make my own pumpkin pie spice by mixing together a blend of 2 tbsp cinnamon, ½ tbsp allspice, 2 tsp ginger, and 2 tsp ground nutmeg.
- カロリー: 146
- 糖質: 9 g
- 塩分: 133 mg
- 脂質: 6.6 g
- 炭水化物: 20.1 g
- タンパク質: 1.9 g
- コレステロール: 18.8 mg
キーワード: pumpkin cookies