Pumpkin Cookies With Maple Icing Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
• Cream brown sugar and butter together using an electric mixer. Add pumpkin, 2 tablespoons maple syrup, and egg; mix well.
• Sift flour, baking powder, baking soda, cinnamon, and salt together in another bowl. Mix into pumpkin mixture. Stir in raisins.
• Drop batter by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 11 to 13 minutes. Remove from the oven and let cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Mix confectioners' sugar and 1/4 cup maple syrup for icing together in a bowl. Drizzle onto cooled cookies.

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!