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Pumpkin Spiced Cookies with Maple Glaze

Super extreme close-up!

Since my friend and I were carving pumpkins last night, I cobbled together some recipes I found in order to utelize the fresh pumpkin innards.  They were beyond delicious, and since several people wanted the recipe, I thought I'd write it up.

I combined two different found recipes for these cookies. The first recipe, the cookies were too time consuming to whip up or to bake.  The second recipe, the glaze didn't seem as appealing. I used fresh pumpkin, instead of canned. I did not slightly flatten the cookies prior to baking. I, personally, refer to the glaze as icing (not important, but now you know) and found that I did not need to add more milk. Also, while parchment paper is a great idea, I just drizzled the glaze on using a spoon all willy nilly; some cookies were on the cooling racks, some were on plates; it all turned out fine.  I also did not let the glaze sit for 20 minutes.

Mmm... pumpkin innards!


Pumpkin Spiced Cookies with Maple Glaze

[cookies]
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree (or fresh pumpkin, boiled, blended, and strained)
1 egg
1 teaspoon vanilla extract
[glaze]
1 1/2 cups confectioner sugar, sifted
3 tablesppons plus 1 teaspoon milk (not nonfat), plus more as needed
2 tablespoons maple syrup

[directions]
01. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
02. In a medium bowl, cream together butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
03. Bake for 15 - 20 minutes. Cool cookies before drizzling with the glaze.

04. Place all of the glaze ingredients in a medium bowl and whisk until evenly
combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle).
05. Place all of the cooled cookies on parchment sheets. Dip a fork into
glaze and drizzle it over the cookies in a zigzag pattern. Let cookies sit
at room temperature until the glaze as set, about 20 minutes.

Note:  This recipe makes very soft cookies.  I'm not a fan of soft cookies, but that didn't affect my opinion of these.  They also make a lot.  

I give you, The Alpac-A-Lantern
Also because I feel like blogging, this is my jack-o-lantern, the Alpac-A-Lantern.  My sister purchased Mr. Insanely Adorably and Fluffy Alpaca in a Peruvian goods store in Baltimore two years ago.  I adore him so much, and wish that we hadn't have been rushed so that I could have purchased my very own.  He makes me happy and I've probably taken no less than ten photos of him over the past two years.  

The other night, while hanging out with my sister in her room, I wondered what design I'd be carving at the upcoming Art Party.  I was looking around her room, I saw Mr. Alpaca and said, "Yep!  He shall be my jack-o-lantern!"  He is definitely my absolute favourite out of any pumpkins that I have ever carved.  Later in the evening, I added mountain ranges on either side of him, so I shall have to take a new photo and post it here.


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