I love cookies.
I do. They’re portable, they can easily be packed in lunches, and you can eat them while waiting in the school car line without people staring at you like you have two heads.
Unlike gigantic cupcakes, in which case, everyone gets all JudgyPants.
IT’S ALL SUGAR, PEOPLE!!!
Anyways. The only bad thing about cookies is that they can be a bit dull. No one sees you show up at a pot luck with a pan of cookies and freaks out.
When someone says, “ooh, bring that one thing you made that one time when you come over, it’s my FAVORITE!!”, they are not talking about cookies. They are, most likely, talking about some layered concoction with puddings and candy and brownies and caramel.
But the thing about cookies is that they are necessary. If they were gone, we’d be sad and we’d suddenly realize how much we needed and loved them.
In the food world, cookies are like moms. Comfortable and unnoticed until Dad is in charge and OMG BEEF JERKY IS NOT DINNER ALSO I CAN’T FIND MY GREEN MARBLE WHERE’S MOM SHE WILL FIX ALL THE THINGS.
Am I making sense?
THESE cookies, though…
They are exciting. Soft, cakey but NOT heavy, perfectly spiced and pumpkin-ey, topped with a simple glaze (that sets up, so no mess).
They get better as they sit, so give them a couple hours after baking (if you can wait) before eating. If you store them in an airtight container they will get REALLY soft, so just keep them on a plate or loosely covered.
They are Fall in cookie form and I will be making them OFTEN!!
- 2 1/2 cups bread flour (I am sure all purpose would be okay too, but I used bread flour)
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 stick (1/2 cup) butter, melted and cooled
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp maple extract
- 2 TBS milk
- 1 egg
- 1 (15 oz) can pureed pumpkin
- 2 cups confectioners sugar
- 3 TBS warm water
- Preheat oven to 350. Spray two baking sheets with nonstick spray or line with parchment paper and set aside.
- In a large bowl, combine flour, baking soda, salt, pumpkin pie spice, and cloves. Set aside.
- In the bowl of your mixer, beat melted butter and both sugars on medium speed until combined. Add egg, pumpkin, maple extract, milk and beat on medium until combined, scraping sides of bowl as needed. With the mixer on low, slowly add the flour mixture and beat until mixed.
- Cookie dough will resemble very thick batter.
- With a large cookie scoop, scoop dough onto cookie sheets, about 2 inches apart. Bake for 10 minutes or until cookies are puffy and edges are JUST starting to turn golden brown. Remove from oven and let cool for a few minutes before removing to cooling racks.
- Once cookies are cool, whisk together confectioners sugar and water. If it's too thick, add more water, one teaspoon at a time until desired consistency is reached. Frost cooled cookies and let set before serving.
Makes about 3 dozen large cookies
I really hope you try these — I think they will become a fast favorite in your home.