Chewy Pumpkin Cookies

Summary

Yield
cookies
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

3⁄4 cups
unsalted butter (softened)
1⁄2 cup
brown sugar (darker the better)
1⁄2 cup
sugar
1 cup
pumpkin (pureed)
1 tablespoon
almond extract
1 tablespoon
milk (fatter the better)
2 1⁄2 cups
flour (can sub whole wheat flour up to 1 cup)
1⁄2 teaspoon
baking soda
1⁄4 teaspoon
baking powder
1⁄4 teaspoon
salt
1⁄2 teaspoon
nutmeg
1 1⁄2 teaspoon
cinnamon
1 dash
allspice
2 cups
powdered sugar
1 tablespoon
maple syrup (the real stuff)
1  
parchment paper

Instructions

FOR DOUGH
1. Preheat oven to 350.
2. Cream the butter and the sugars together until the mixture is light and fluffy.
3. Stir in pumpkin, almond extract and milk until well combined.
4. Stir in flour, baking soda, baking powder, salt and spices.
5. Scoop dough onto a parchment lined baking sheet, spacing cookies about 1 inch apart. Flatten the dough down a bit with spatula or something. If you are not doing frosting, you could sprinkle the cookies with brown sugar or colored sugar to add a little sweetness.
6. Bake for about 10 mins. Flatten again right after they come out of the oven.
7. Let cookies cool completely and frost.

FOR FROSTING
Beat 1/2 stick (1/4 cup) softened butter with 2 cups powdered sugar. It is going to feel like there is way too much sugar and that its not going to come together. Pour a little bit of milk (about 1/2 tsp) and it will all magically be better. Then mix in about 1 tbl of maple syrup, or 1/2 teaspoon maple extract, and a dash of nutmeg. Voila, yummy, yummy frosting. Add more sugar to make it stiffer and tiny bits of milk (a little goes a long way) to loosen it up.

Notes

Keep them in the fridge if frosted.

Food Pictures: 

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