The time has come, my friends. I’m still bribing you…with more cookies. I hope you don’t mind.
A few weeks ago, Matty and I set out to create our own, special recipe for The Great Food Blogger Cookie Swap 2011. And create we did, my friends. We decided to pay homage to everyone’s mutual adoration for pumpkin and maple. Despite it being winter, it’s always pumpkin season in my book. I give you…
Maple-Frosted Pumpkin Spice Cookies
Makes 1 dozen cookies
Prep Time: 20 – 25 minutes
Cook Time: 10 – 12 minutes
Cookies
Ingredients
- 1/4 cup Earth Balance
- 1/3 cup all purpose flour
- 1/3 cup whole wheat flour
- 1/4 cup brown sugar
- 1/4 cup confectioner’s sugar
- 1/3 flax egg (1 tsp. ground flax seed and 1 Tbsp. water)
- 1/4 cup canned pumpkin
- 1 Tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1/3 tsp. baking soda
- 1/3 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- Preheat oven to 350 degrees.
- Using a standing mixer, cream Earth balance and sugars together until they produce a light, fluffy texture.
- Add flax egg, maple syrup and pumpkin. Continue to beat until well incorporated.
- In a separate bowl, mix together flours, baking soda, cinnamon, nutmeg, and salt.
- In increments of thirds, add the dry mixture into the wet mixture. Beat until well incorporated.
- Drop spoonfuls of dough onto a cookie sheet.
- NOTE: Forming dough into heart-shaped mounds is strongly recommended. Keep spreading that love!
- Bake at 350 degrees from 10 -12 minutes, watching closely.
- Move cookies to wire rack.
Ingredients
- 3 tablespoons Earth Balance
- 1/3 cup and 2 Tbsp. brown sugar
- 1 Tbsp. and 1 tsp. almond milk
- 1 tsp. pure maple syrup
- 1 tsp. vanilla extract
- 1 cup and 1/3 cup confectioner’s sugar
- Combine butter, brown sugar, and almond milk in a saucepan. Stirring constantly, bring to a boil on medium-high heat. Boil for 2-3 minutes.
- Remove mixture from the heat and add pure maple syrup and vanilla extract.
- Transfer to a mixer bowl, add confectioner’s sugar, and beat until it forms a smooth, thick frosting.
- Frost cookies immediately, while frosting is still slightly warm. If you wait too long, the frosting will get thick and chalky.
We packed the cookies up into three separate, beautiful plush boxes adorned with Christmas-themed decoration. We got them at the Christmas Tree Shop earlier that day and they were perfect to safely pack the cookies in before shipping them out to Sarah (The Smart Kitchen) , Jacqueline (BeyondNfinity), and Shannon (Killer Bunnies, Inc).
Do yourself a favor and make these babies. Stat. They are ever-so-slightly crunchy on the outside and soft and chewy on the inside. The frosting complements the cookie so well and really makes the maple flavor pop. You can follow suit, wrap them in pretty boxes, and send them out to your friends. Nothing like showing your love in cookie form.
I’m SOO sorry I didn’t post a photo of your fab cookies. But we ate them all. In record time. We almost had to wrestle for the last one.
Hahaha. That’s okay. I think that reason (and that reason only) is the perfect excuse.
oh yum! love pumpkin cookies
[...] Maple-Frosted Pumpkin Spice Cookies For the Love of Kale Twitter: @theloveofkale [...]
[...] Cookies from Sweet Lavender Bake Shoppe Salted Millionaire’s Shortbread from Double the Sugar Maple-frosted Pumpkin Spice Cookies from For the Love of Kale Brown Sugar Roll Out Cookies from The Sweet Adventures of [...]
YUM! These look so good! I love iced cookies!
Aww, thanks Carroll! I just perused your blog…your recipes look divine! Especially those chocolate ginger cookies.
[...] decorated container of different shades of gold. We lifted the lid and there inside were “Maple- Frosted Pumpkin Spice” [...]