Cookies with Pumpkin and Maple Icing

Ingredients 0/17

Step 1

Lightly heat your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice, then set it aside. In another bowl, beat the shortening and brown sugar with an electric mixer until it’s light and fluffy—this should take about a minute. Mix in the pumpkin, egg, and vanilla extract until everything is well combined. Gradually add the flour mixture in two parts, mixing well after each addition.

Step 2

Scoop out the dough by the tablespoon and drop the portions onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for around 14 minutes, or until the edges are just starting to turn golden. To ensure even baking, swap the baking sheets’ positions halfway through.

Step 3

While the cookies are in the oven, whip up the icing. Beat together the butter and maple syrup until smooth, then add pumpkin, pumpkin pie spice, and vanilla extract. Once combined, gradually mix in the powdered sugar until the icing is fluffy. If you like, stir in a bit of food coloring for a fun touch.

Step 4

When the cookies come out of the oven, let them cool on the sheets for about 5 minutes before moving them to a wire rack to cool completely—this usually takes 20 to 30 minutes. Once cooled, spread or pipe the icing on top, and add sprinkles if you want to make them extra festive.