Pumpkin Blossom Cookies with Maple Cinnamon Glaze
Introduction
Welcome to a delightful autumn-inspired treat: Pumpkin Blossom Cookies with Maple Cinnamon Glaze. These cookies are a heartfelt tribute to the cozy flavors of fall and promise a warm hug in every bite. If you love the idea of your home filled with the comforting aromas of pumpkin, spice, and everything nice, this is the recipe for you. Subscribe now to receive this delicious recipe directly to your inbox!
Why You’ll Love This Recipe
These cookies are a perfect blend of everything we adore about autumn. They are incredibly easy to prepare, allowing even the busiest bakers to achieve delicious results. The pumpkin blossom cookies are family-friendly, making a wonderful project for children and adults alike. The luscious glaze adds a touch of elegance and richness that is hard to resist.
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup pumpkin puree
– 1 large egg
– 2 teaspoons vanilla extract
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
Maple Cinnamon Glaze
– 1 cup powdered sugar
– 2 tablespoons maple syrup
– 1/2 teaspoon ground cinnamon
– 1 tablespoon milk
Necessary Tools
– Mixing bowls
– Electric mixer or vigorous whisk
– Measuring cups and spoons
– Baking sheets
– Parchment paper
– Wire racks
– Whisk
Ingredient Swaps and Additions
To customize your cookie experience, consider swapping some spices for pumpkin pie spice. For a nutty twist, add a half-cup of chopped pecans or walnuts to the dough. If you’re a chocolate lover, a handful of chocolate chips could take these cookies to the next level.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract, ensuring it’s all well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, combining until just incorporated.
6. Scoop tablespoons of the dough onto prepared baking sheets, leaving about 2 inches between each.
7. Bake for 10-12 minutes until the edges are lightly golden.
8. Allow the cookies to cool on the sheet for a few minutes before transferring them to wire racks.
9. For the glaze, whisk the powdered sugar, maple syrup, cinnamon, and milk until smooth.
10. Drizzle the glaze over the cookies and let it set before indulging.
Serving Suggestions
These cookies pair beautifully with a warm beverage like chai tea or coffee. They make a delightful addition to any holiday table or fall-themed party.
Pro Tips for Success
– Ensure your butter is softened for the best creaming results.
– Don’t over-mix the dough once the dry ingredients are added to maintain a tender texture.
– Let the glaze harden completely before stacking the cookies for storage.
Storing and Reheating
Store your cookies in an airtight container for up to a week. To enjoy them warm, reheat in a microwave for a few seconds, being careful not to melt the glaze.
FAQ Section
Can I use fresh pumpkin? Yes, just ensure it’s cooked and well-pureed.
Can these cookies be frozen? Absolutely! Freeze the unglazed cookies and add the glaze after thawing.
Conclusion
Pumpkin Blossom Cookies with Maple Cinnamon Glaze are sure to bring smiles and warmth to everyone who tries them. Their simplicity and irresistible flavor make them a must-have for any fall baking repertoire. Don’t forget to share your creations on Instagram or Pinterest!
Nutritional Information
Approximate values per cookie:
– Calories: 150
– Carbohydrates: 22g
– Protein: 2g
– Fat: 6g
Enjoy the magic of fall in each bite of these exquisite cookies!
Pumpkin Blossom Cookies with Maple Cinnamon Glaze
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract, ensuring it's all well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet mixture, combining until just incorporated.
- Scoop tablespoons of the dough onto prepared baking sheets, leaving about 2 inches between each.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to wire racks.
- For the glaze, whisk the powdered sugar, maple syrup, cinnamon, and milk until smooth.
- Drizzle the glaze over the cookies and let it set before indulging.
