Ta-Da! This is a soft, sweet and delicious cookie that is pretty much wonderful. I know a lot of us are overdosing on pumpkin right now but these little buddies aren’t so pumpkiny that they’ll put you over the edge into Mrs. Mia Wallace territory. Dan brought the extras to work today because this recipe can make 3 dozen small cookies. They are also really easy and quick to make. So pretty much perfect party noms.
Have a Happy & Safe Halloween everybody!
Brown Sugar Pumpkin Cookies with Maple Frosting
2/3 Cup Brown Sugar
2/3 Cup Sugar
3/4 Cup Margarine (room temperature and soft)
1 teaspoon Vanilla
1/2 Cup Pumpkin Puree (we used the other half the can we used for the Pumpkin Cheesecake recipe)
2 Tablespoons Applesauce
2 Cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Pumpkin Pie Spice
Heat your oven to 375.
With a hand held electric blender, mix Brown Sugar, Sugar and Margarine until smooth. Then add Vanill, Pumpkin and Applesauce and blend until smooth. Then add Flour, Baking Soda, Salt and Pumpkin Pie Spice and blend for 2 minutes. You want the cookie dough to be smooth and all the Margarine to be completely blended into the dough.
We used our frosting gun as a cookie press to get the perfectly round cookies. All you have to do is fill your frosting gun with cookie dough and place the tip very close to the cookie sheet. When you squirt the dough onto the cookie sheet, you’ll see it spread out from the tip in an even circle around the center. You’ll want to make sure your cookies are bigger than a silver dollar.
You’re going to want to press out your cookies onto an ungreased cookies sheet. Bake for 10 to 15 minutes. Pull your cookies out of the oven when the are slightly brown along the edges and any little ridges on the top.
While your cookies are baking and cooling making your Maple Frosting. Cool your baked cookies on a wire rack.
1 Cup Powdered Sugar
3 Tablespoons Maple Syrup
1Tablespoon & 1 teaspoon Water
Blend all your Frosting ingredients with a whisk until completely blended. Then let sit for 1 minute to let the sugar melt. Then blend with your whisk again.
Once your cookies have cooled to the point that they are only warm to the touch, take your whisk and drizzle frosting over the top of your cookies. You can eat them then or let them cool to room temperature… go crazy!
I mean they’re cookies. They’re suppose to be fun.
*This frosting is applied like a glaze but doesn’t get rock hard. So it goes great with this soft cookie.
2 thoughts on “The Betty Crocker Project : Brown Sugar Pumpkin Cookies with Maple Frosting”
That looks like a delicious cookie, I'm loving pumpkin at the moment.
Great! I feel pumpkin calling from the fridge…
You've got an amazing blog! ^^