the best pumpkin cookies with maple icing

Fall is my favourite season. What’s not to love?

The fashion: chunky scarves, earthy colours and stylish trench coats.

The food: pumpkin flavoured everything, elaborate comfort foods and savory soups and stews.

The forecast: crisp air, changing leaves and misty mornings.

One of the best ways to usher in the season is with these pumpkin cookies with maple frosting. You have never had a cookie this amazing. Let me repeat that, you have never had a cookie this amazing! It’s soft and moist and perfect alongside a steaming cup of coffee or chai tea. Of all the treat recipes I’ve made, this one by far is the biggest crowd pleaser.


1 Cup butter
1/2 Cup brown sugar
1/2 Cup white sugar
1 Cup canned pumpkin
1 egg
1 Tsp vanilla
2 Cups flour
1 Tsp baking soda
1 Tsp baking powder
1 Tsp cinnamon
1/2 Tsp salt

Cream sugar and butter. Add pumpkin, egg, and vanilla. Add remaining ingredients. Drop spoonfuls onto non-greased cookie sheet. Bake at
350 degrees for 10-12 minutes.

Boil 3 Tbsp butter and 1/2 Cup brown sugar until mostly smooth (approximately 2-3 minutes). Cool and add 1/4 Cup of milk, 1 Tsp vanilla extract, 1 Tsp maple extract, and 2 Cups powdered sugar or until desired consistency and whip with hand mixer until smooth. Spread onto cookies.



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