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 asleepweare
on December 19, 2012
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I have never done a pumpkin cookie before and came across this recipe. I must say that this was a very good recipe. For the people who say its to bland add a teaspoon of vanilla and opt out the spices for just two teaspoons of pumpkin spice makes a world of difference. These cookies were so good I'm kqking them for my sons his driver for Christmas and a few for myself.
By goodecookin
on December 15, 2012
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I agree with those who have said this cookie is bland. I added extra pumpkin and spices, and still almost no flavor at all to the cookie itself. Cream cheese frosting with pecans sprinkled on top took them from being inedible to just "ok." If you're looking for pumpkin flavor, find another recipe!
By daftmagpie
on November 21, 2012
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The base of this recipe is really good. We love soft cake cookies so this was a great start. I added brown sugar instead of white, more spices all around and some almond extract to give it a little more flavor. I also increased baking time to 16ish minutes. They are very underdone at 10 minutes as the recipe suggests.
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