Chewy Pumpkin Cookies with Maple Icing Delight

Ingredients

• 1 cup canned pumpkin puree
• 0.5 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 0.5 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon salt
• 1 cup powdered sugar (for icing)
• 2 tablespoons maple syrup
• 1 tablespoon milk (as needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the pumpkin puree, egg, and vanilla extract to the mixture; stir until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 12-15 minutes, or until the cookies are set and slightly golden at the edges. They should look soft in the center.
7. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. For the maple icing, whisk together the powdered sugar, maple syrup, and milk in a small bowl until smooth. Adjust the consistency with more milk if it’s too thick.
9. Drizzle the maple icing over the cooled cookies in a decorative pattern. Allow the icing to set before serving.