Pumpkin Cookies with Maple Icing

Pumpkin Cookies with Maple Icing

2 3/4 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg (use slightly less if freshly ground)
3/4 cup ( 1 1/2 sticks) unsalted butter, slightly softened
2 cups packed light brown sugar
2 eggs
15 ounce can of pumpkin ( 1 1/2 cups)
1 teaspoon vanilla
1/2 cup raisins (optional)

• Whisk together flour, baking powder, baking soda, salt, and spices in a medium bowl and set aide
• In a mixing bowl, beat butter and sugar on medium speed until fully blended and slightly fluffy.  Mix in eggs and beat.  Add pumpkin, raisins and vanilla and continue to mix until well blended.
• Add flour mixture and mix until combined
• Chill batter in fridge at least 15 minutes (this will help the cookies from spreading too much while baking)
• Scoop batter onto parchment lined, Silpat lined or lightly greased cookie sheets using a cookie scoop or a large spoon
• Bake cookies in a preheated oven at 375 degrees for about 12 minutes.  Cool a few moments on the baking sheet, then transfer to a wire rack.  Frost cookies with Maple icing while still slightly warm

Maple Icing

4 tablespoons (1/2 stick) butter (salted or unsalted)
2 cups confectioners sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon maple extract

• While the cookies are baking, melt butter in a small sauce pan or in the microwave.  Mix melted butter with powdered sugar in a large bowl, using a whisk until well combined.  Add milk and extracts.  Whisk until smooth.  Use a small knife or the back of a spoon to spread icing on top of cookies.  If you frost the cookies while they are still just slightly warm, the icing will dry with a nice smooth finish.

Recipe Source:  Glorious Treats by Glory Albin