Pumpkin Pie Cookies
Total: 35mins to 40mins
Bake: 15mins to 20mins
1 stick unsalted butter, softened
½ cup superfine sugar
or granulated sugar
½ cup firmly packed light brown sugar
1 egg, lightly beaten
½ teaspoon vanilla extract
⅔ cup canned pumpkin puree
2 cups all-purpose flour
¼ teaspoon salt
1½ teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1 cup confectioners’ sugar
1 tablespoon maple syrup
1–2 tablespoons lukewarm water
1: Preheat the oven to 350°F. Line three baking sheets with parchment paper.
2: Place the butter, superfine sugar, and brown sugar in a large bowl and beat together until pale and fluffy. Gradually beat in the egg, then stir in the vanilla extract and pumpkin puree. Sift in the flour, salt, cinnamon, ginger, cloves, and nutmeg and stir until thoroughly combined.
3: Place 20 tablespoons of the dough on the prepared baking sheets and spread each out to a 2½-inch circle with the back of a spoon.
4: Bake in the preheated oven for 15–20 minutes, or until golden and firm to the touch. Let cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
5: To make the glaze, sift the confectioners’ sugar into a bowl. Add the maple syrup and 1 tablespoon of the water and beat together until smooth. Add a little extra water, if needed, to create a fairly runny consistency. Spoon the glaze over the pumpkin cookies and let set.