Maple pumpkin sugar cookies

To make up for that last post in case any of you guys aren’t in the Christmas spirit yet….

I have a great fall recipe!

My friend Kelsey has a cute homey housey wifey blog that has some seriously good recipes on there.  And she’s funny!  I’ve heard only great things about this cookie, so I’m about to go whip up my own version in the kitchen as soon as I’m done typing this.

Maple Iced Pumpkin Sugar Cookies
( cookie recipe is adapted from The Pioneer Woman’s  Angel Sugar Cookies)

Ingredients
-1 can pumpkin purée
-2 whole eggs
-1 cup sugar, plus more for sprinkling
-1 cup powdered sugar
-1/2 cup canola oil
-2 sticks butter, softened
-1 teaspoon vanilla extract
-4 cups, plus 2 tablespoons flour
-1 teaspoon salt
-1 teaspoon baking powder
-2 tablespoons pumpkin pie spice

In a large mixing bowl, combine the first 7 ingredients. Mix well, until smooth. Add flour in 1 cup increments, mixing just until combined after each addition. Add the rest of the ingredients and mix well.

Cover dough and refrigerate at least one hour.

Once dough has chilled, preheat oven to 350 degrees and take the dough out of the fridge. Scoop out spoonfuls of dough, roll them into balls, and place on an ungreased cookie sheet. Next, get a drinking glass with a flat bottom. Butter the bottom of the glass, dip it in additional sugar, and use it to flatten each ball into a disc.

Bake cookies for 9-11 minutes until just set.

For the icing:
-1 cup powdered sugar
-2 tablespoons milk or cream
-1/4 cup pure maple syrup

Mix ingredients together in a bowl. Add maple syrup until the icing is at your desired consistency– it should look a lot like royal icing. Transfer icing into a plastic baggie by putting the bag in a coffee mug with the open edges pulled over the sides of the mug. Seal the baggie, cut off the tip, and ice your cookies once they’re cool.

Alternate icing method: add enough maple syrup (or milk) to make your icing a thin glaze. Then simply dip the tops of your cookies in the glaze.

I copied and pasted this recipe from Kelsey’s blog, so she get all of the credit on this one.  And if you are in the mood for more of her recipes and/or funny stories about true things you can find her blog at Endless Rain Into A Paper Cup.

Enjoy!

NOTICE*** I just made these cookies and I haven’t even iced them yet… I’ve already had 3.  And when I say I was going to whip some up in the kitchen… I accidentally meant that.  They are kind of whipped.  And kind of the best cookies ever.  And I’m going on an extreme diet after I ice them and eat 3 more.

UPDATE –  I added cream cheese to the mix (about 6 oz. softened) because cream cheese frosting is Adam’s favorite kind.  Seriously, the best cookies ever!

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