Thursday, November 7, 2013

Pintertest Kitchen:Glazed {Maple} Brown Sugar Pumpkin Cookies



Let's talk.
What are your favorite flavors?
I pretty much am the quintessential white girl who will eat any and all things pumpkin.
Well, except the PSL at Starbucks. I used to love it when it first came out, I feel like the recipe has changed.

Anyway, that's neither here nor there.

What is here are these ingredients:

Whoa, how did that glass of wine get in there...

Alright much better.
Combined, these ingredients make some divine pumpkin cookies.

And let me tell you, I'm pretty picky about pumpkin cookies. I find that most of the time they have a weird cake like texture. With a sticky filmy coating.  Dislike.

These cookies have that same cake like texture, however no filmy business, and instead, are topped with a brown sugar glaze, which make the sticky factor irrelevant.

Speaking of brown sugar, do you have a favorite sugar? Granulated? Confectioners? Sanding?
Mine is brown. Hands down.

And this recipe calls for it in the cookie as well as the glaze.  I knew this would be good.


I also love any excuse to use my cookie scoop.
I consider her my magic wand in the kitchen.


The cookies came out of the oven beautifully, and cooled nicely while the next batch baked.


By the time the last batch was in the oven, I had the glaze simmering.
And here is where the best part comes in - add 1/2-1 tsp of maple extract to the glaze.
TRUST.

I also recommend subbing the vanilla extract in the cookie dough for maple extract.



Pour yourself a tall glass of milk, pile up some of these babies, light your favorite fall candle and enjoy.


Original Recipe by Sarah from Clover Lane:
1 cup butter, room temp
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla maple extract
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt

Glaze:
3 TBS butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners sugar
1/2-1 tsp maple extract

Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and the sugar together still fluffy.
Blend in pumpkin, egg and vanilla.
In a separate bowl, stir together flour, baking soda and powder, cinnamon and salt.
Mix flour mixture into the butter/sugar mixture.
Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.
Bake the cookie for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for at least one half hour, then frost with glaze.

For glaze:
In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring constantly, for one minute or until slightly thickened.
Beat in the milk.
Blend in confectioner's sugar until the glaze is smooth and spreadable.
Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.


I give this recipe 5 gold stars (one for each cookie I ate) and am linking up with Jessica's Pintertest Kitchen!
It's an exciting month to link up, she's got a giveaway going on - check it out! TRUST.

5 comments:

  1. MAIL ME THOSE COOKIES RIGHT NOW!

    ReplyDelete
  2. Girl, PSL is overrated. It tastes like chemicals. Those cookies however (and wine) look divine.

    ReplyDelete
  3. I feel like you should watch my kids tonight AND bring me some. Hold the milk. Zebra+

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  4. I cackled at the wine glass in the picture. I don't know why. Too much coffee this morning.

    Making these asap.

    ReplyDelete
  5. I need these in my life. Immediately. Also, I can take care of that wine glass for you...

    ReplyDelete