Bakery-Style Pumpkin Cookies

Recipe by Jennifer Morrisey, author of Home in the Finger Lakes blog

Photo by Home in the Finger Lakes blog

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup Pure Pumpkin puree, not pie filling
• 1 large egg
• 1 teaspoon vanilla extract

Glaze

• 1 1/2 cups powdered sugar, sifted
• 3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
• 2 tablespoons maple syrup

Directions:

1. Preheat oven to 350° F. Line baking sheets with parchment paper.
2. Sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
4. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
5. Bake for 15 to 18 minutes or until edges are firm.
6. Remove cookie sheets from oven and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
7. When all of the cookies are baked, set the pieces of parchment paper aside for the glaze drizzle.

For the glaze:

Photo by Jennifer Morrisey, author of Home in the Finger Lakes blog

1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
2. Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern.
3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.