1 cup pumpkin puree
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup butter
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup maple syrup (for glaze)
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the room temperature butter with both sugars until light and fluffy. Add the pumpkin puree and egg, beating until well combined.
In another bowl, sift together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing.
Cover the bowl with plastic wrap or a kitchen towel and refrigerate the cookie dough for at least 30 minutes.
Using a cookie scoop, portion out the dough onto the baking sheets, leaving space between each cookie.
Bake for 12-15 minutes, or until the edges are set and the tops look slightly cracked. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack.
While the cookies are cooling, mix the maple syrup and powdered sugar in a bowl until smooth. Adjust the consistency by adding more powdered sugar or milk if necessary.
Once the cookies are completely cooled, drizzle the maple glaze over the tops or dip them for a delightful finish.
Serve these delicious cookies with a hot beverage, and savor the flavors of the season!
