Maple Glazed Pumpkin Cookies
by Daniel Brassloff
Category
Sweet, American
Servings
12
Prep Time
30 minutes
Cook Time
15 minutes
Make awesome gluten-free allergen-friendly Maple Glazed Pumpkin Cookies using our mix and recipe!
Freed Foodies
Ingredients
1 12oz Freed Foodies mix
1 cup Pumpkin Puree (canned or fresh)
1 cup granulated sugar
1/2 cup milk (dairy or non-dairy)
1/2 cup light brown sugar
1/2 cup softened unsalted butter
1 large egg
2 tsp ground cinnamon
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups confectioners sugar
1/2 cup milk (dairy or non dairy)
1 tbsp maple syrup
Cookies
Maple Glaze
Directions
Cookies
Line a large baking with a silicone mat or parchment paper and preheat your oven to 350ºF
Mix the flour blend, cinnamon, nutmeg, ginger, clove baking soda in a bowl.
Place your butter, brown, and white sugar in the bowl of a stand mixer with the paddle attachment on medium speed, scraping the sides down to ensure proper mixing.
Cream them together until you have a uniform mix.
Add in your pumpkin puree, milk, vanilla, and egg to the butter mixture and mix on medium speed until combined thoroughly.
Run the mixer on medium until everything combines, scraping sides as needed.
Scoop your 12 large cookies from the mixer bowl (using spoons) onto your baking tray.
Shape them thick and rounded. Do not worries should they not look uniform- you can adjust the amount of dough for each at the end to make them even.
Bake for roughly 15 minutes.
Let them rest in the pan out of the oven for 10 minutes.
Place them on a cooling rack to let sit for 30 minutes.
Maple Glaze
After 25 minutes, make your glaze by whisking its ingredients in a medium bowl until uniform.
Pour an even coat of glaze over each cookie.
Let them sit to harden for at least 15 minutes before consuming.
Enjoy!