Ingredients
For the cookies:
- 1 cup sugar
- 2 sticks unsalted butter, softened
- 2 tablespoons Maple syrup
- 2 eggs
- 1 cup canned pumpkin
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground all spice
- 1/4 teaspoon freshly grated nutmeg
- Pinch ground cloves
- 2 1/2 cups flour
- 2 teaspoons baking powder
- Pinch of salt
For the frosting:
- 2 (8-ounce) packages cream cheese
- 1 cup confectioners sugar
- 1/4 cup milk
- 1 tablespoon vanilla extract
- Zest of one lemon
For Garnish:
- Whole pecans
Directions
Preheat the oven to 350 degrees F.
In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.
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By stephanieegb_70...
Seattle, WA
on December 23, 2011
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Awful! Very bland. A total waste of ingredients.
I followed the advice of many when making these and used a whole can of pumpkin, that made the dough way too soft. I ended up baking the cookies for 15 minutes instead of 10, they were still too soft and ended up getting kind of rubbery.
After the first batch I added walnuts and chocolate chips and a lot more spices, these still didn't salvage the recipe. Not only are they not very pumpkiny tasting, they're a poor vehicle for other ingredients.
By tracj007
stafford, VA
on November 16, 2011
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I followed the general recipe but made a few changes. I used a whole can of pumpkin, used brown sugar instead of white sugar and omit the syrup all together. I increased the nutmeg to 1/2 teaspoon and included 1/2 teaspoon of pumpkin spice. And do cook for 16-20 mins depending on size! These are very good holiday cookies. Traditionally speaking they are not cookies but cake like cookies. That's how they are suppose to be. I've never had a pumpkin spice cookie that wasn't cake like! Almost tastes like a pumpkin bread.
This is a good recipe to make mini cupcakes from or mini loaves and spread cream cheese frosting minus the lemon, try adding some nutmeg, allspice or pumpkin pie spice to the cream cheese frosting, it's great! Add any type of nuts but especially good with walnuts and add anytime of fruits you like that would go with pumpkin, raisins and cranberries are especially good. i am baking my second batch right now.
By binky21
on September 28, 2011
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I liked how these cookies were soft but wasn't too impressed with the taste. However I did add some vanilla extract (1/2 teaspoon or so and it added a little more flavor.
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