Ingredients

The following ingredients have 40 Servings
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 3 tablespoons Maple syrup
  • 1 teaspoon vanilla

Instruction

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until combined. Set aside.
  • In a large mixing bowl, beat together butter and sugar until light and fluffy, about 1 minute.
  • Add in pumpkin puree and vanilla and beat everything together, making sure to scrape down the sides of the bowl as needed.
  • Slowly add in the flour mixture while mixing on low speed. Continue to mix until just combined.
  • Drop cookie dough by the tablespoonful onto your prepared baking sheet, 1-inch apart. I like to use a cookie scoop for this, but a measuring spoon works fine too.
  • Place the cookies into the oven and bake for 12-15 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with remaining cookie dough.