If you've had enough pumpkin pie this season or just don't like pie (that's me) this recipe is perfect for you. These sweet cookies really taste like pumpkin pie and the maple glaze is the perfect compliment!
- 1/2 cup Powdered Sugar
- 1-2 TB. Milk (may need a bit more--thicker is better)
- 1/2 TB. Room Temperature Unsalted Butter
- 2 TB. Maple Syrup
- 1 cup Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 TB. Pumpkin Pie Spice
- 1 1/4 cup Old Fashion Oats (not the quick cook kind)
- 1/3 cup chopped hazelnuts (OPTIONAL)
- 2 TB. Room Temperature Unsalted Butter
- 1/2 cup Canned Pumpkin Puree
- 2/3 cup Sugar
- 1 Egg
- 2 tsp. Vanilla
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Whisk all the glaze ingredients until well combined and place in the freezer until the cookies have cooled.
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Preheat the oven to 350 degrees F.
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In a medium bowl, mix together the flour, baking soda, baking powder, salt, pumpkin pie spice, oats, and hazelnuts.
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In a large bowl, whisk together the butter, pumpkin puree, sugar, brown sugar, egg and vanilla until well combined.
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Add the dry ingredients to the wet ingredients in the large bowl and mix together just until combined.
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Spoon batter onto grease baking sheets in 1 TB. portions. Slightly pat down the cookies with your fingers—they won't spread much during baking.
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Bake for 15 minutes or until cooked through.
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For best results, let the cookies cool completely and drizzle glaze evenly on top. You can also pour the glaze on after baking. Either way be sure to store them in the refrigerator for up to 2 weeks.
