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To make chewy pumpkin cookies with maple icing, you need the best ingredients. Each one adds flavor and texture. Here is the list of what you'll need: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup powdered sugar (for icing) - 2 tablespoons maple syrup - 1 tablespoon milk (as needed) Canned pumpkin puree is key for that rich pumpkin flavor. Unsalted butter gives the cookies a nice, creamy base. The two types of sugar create a soft and chewy texture. An egg binds everything together. Vanilla adds warmth. All-purpose flour and baking soda help the cookies rise. Spices like cinnamon, nutmeg, and ginger bring autumn vibes. Use salt to enhance all these flavors. For the maple icing, powdered sugar, maple syrup, and milk blend to a smooth finish. Adjust the milk to get the right consistency. With these ingredients, you can create a delightful treat that everyone will love! Preheating the Oven First, set your oven to 350°F (175°C). This helps the cookies bake evenly. Creaming Butter and Sugars In a large bowl, add 1/2 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix them well until the mixture becomes light and fluffy. This step adds air and makes your cookies soft. Adding Pumpkin, Egg, and Vanilla Next, add 1 cup of canned pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract into the bowl. Stir until everything is well combined. This blend gives the cookies their rich flavor and moist texture. Whisking Flour and Spices In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of salt. This mix creates the base flavor profile of your cookies. Integrating Dry Ingredients with Wet Mixture Gradually add the dry mix to your wet ingredients. Stir gently until just combined. Be careful not to over-mix. This helps keep your cookies chewy. Portioning the Dough Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto a lined baking sheet. Space them about 2 inches apart. This gives them room to spread while baking. Baking Time and Temperature Bake the cookies in your preheated oven for 12 to 15 minutes. They should be set and slightly golden at the edges. The centers will look soft. Cooling the Cookies Once baked, take the cookies out and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack. Allow them to cool completely before icing. This prevents the icing from melting. To get the best chewy cookies, follow these tips: - Storage Tips for Freshness: Store your cookies in an airtight container. This keeps them soft. You can also place a slice of bread in the container. The bread keeps the cookies moist. Replace the bread slice if it gets hard. - Alternative Baking Methods: Try baking the cookies at a lower temperature. Set the oven to 325°F (165°C). This makes them chewy and soft. Check them a bit earlier, about 10-12 minutes. Creating perfect icing is easy with these steps: - Adjusting Icing Consistency: Start with 2 tablespoons of maple syrup and 1 tablespoon of milk. Mix in powdered sugar until smooth. If it's too thick, add more milk. Aim for a pourable icing that coats the back of a spoon. - Timing for Drizzling: Always wait for the cookies to cool. This keeps the icing from melting. Once cool, drizzle the icing in a zigzag pattern. Let it set for a few minutes before serving. {{image_2}} You can make these cookies even more fun by adding extras. Try mixing in chocolate chips or chopped nuts. Both options add a nice crunch and flavor. If you want a twist, use different spices. Cardamom and allspice can give a warm, cozy taste. Think about your favorite flavors and mix them in. If you need a gluten-free option, you can swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. For a vegan version, replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil instead of butter for a dairy-free twist. These changes keep your cookies tasty and fun for everyone! - Airtight Containers: Store your chewy pumpkin cookies in an airtight container. This helps keep them soft and fresh. Make sure the cookies are fully cooled before sealing them. If you stack them, place parchment paper between layers to avoid sticking. - Freezing Cookies: To save some cookies for later, freeze them. Place the cooled cookies in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can last up to three months in the freezer. - Room Temperature vs Refrigerator: At room temperature, these cookies stay good for about a week. If you refrigerate them, they might dry out quicker. So, I suggest keeping them in a cool, dry place. - Signs of Spoilage: Check for any strange smells or a dry texture. If the cookies feel hard or crumbly, they may be past their prime. Discard any cookies that show signs of mold or an off smell. To make chewy pumpkin cookies, follow these key steps: 1. Preheat the oven: Set it to 350°F (175°C) and prepare a baking sheet with parchment. 2. Cream butter and sugars: Mix the softened butter, brown sugar, and granulated sugar until fluffy. 3. Add wet ingredients: Stir in canned pumpkin, egg, and vanilla extract until fully mixed. 4. Combine dry ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. 5. Mix it all: Gradually add the dry mix to the wet mix, stirring just until combined. 6. Scoop and bake: Drop rounded tablespoons of dough on the sheet, spacing them apart. Bake for 12-15 minutes. 7. Cool down: Let cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. 8. Prepare maple icing: Whisk powdered sugar, maple syrup, and milk. Drizzle over cooled cookies. This method ensures soft, chewy cookies with a sweet maple icing. Yes, you can use fresh pumpkin, but consider these pros and cons: Pros: - Fresh pumpkin has a vibrant flavor. - It can be more nutritious. Cons: - You must cook and puree it first, which takes time. - Sometimes, fresh pumpkin has more water, which may change the cookie texture. If you choose fresh pumpkin, ensure it is well-drained to keep your cookies chewy. Pair these cookies with drinks and snacks for a delightful experience: - Coffee or Tea: A warm cup complements the spices. - Milk: A classic pairing with cookies. - Ice Cream: Vanilla or caramel flavors work well. For a festive touch, serve on a decorative plate or stack them with a ribbon. Enjoying these cookies with friends makes them even better! You now have all you need to make chewy pumpkin cookies with maple icing. We covered key ingredients, step-by-step instructions, and useful tips. Remember, the right spices give these cookies their special taste. Store them well to keep them fresh and tasty. You can even try fun variations like nuts or gluten-free options. These cookies will surely impress your friends and family. Enjoy baking and tasting this delicious treat!

Chewy Pumpkin Cookies with Maple Icing

Indulge in the deliciousness of chewy pumpkin cookies with maple icing! This easy recipe combines canned pumpkin puree with warm spices and a delightful maple glaze, creating the perfect treat for fall. In just 30 minutes, you can have these sweet cookies ready to impress family and friends. Ready to bake? Click through to discover the full recipe and elevate your autumn dessert game!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup powdered sugar (for icing)

2 tablespoons maple syrup

1 tablespoon milk (as needed)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the mixture; stir until well combined.

        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.

          Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

            Bake for 12-15 minutes, or until the cookies are set and slightly golden at the edges. They should look soft in the center.

              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.

                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.

                  Drizzle the maple icing over the cooled cookies in a decorative pattern. Allow the icing to set before serving.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: About 24 cookies

                      - Presentation Tips: Arrange the cookies on a festive plate and sprinkle with a pinch of cinnamon for visual appeal. Stack them with a decorative ribbon around for gifts or entertaining.