It's been raining and gray here for over a week already with a 60% chance of more rain this week. I'm so over it, but it has made for an easy excuse to stay indoors and bake Fall inspired cookies! I'll jump on the Pumpkin spice craze as soon as it's seasonally acceptable and I freakin love it!
These cookies are super easy to make and they taste like a pumpkin pie, seriously. I think when I make them next time, I'm going to use Cool Whip frosting instead of the cinnamon sugar icing (even though it is delicious!) for an even more pumpkin pie taste!
1.) Preheat oven to 350. Spray two baking sheets with nonstick spray or line with parchment or Silpat and set aside.
2.) In a large bowl, combine flour, baking soda, salt, pumpkin pie spice, and nutmeg. Set aside.
3.) In a large bowl, beat room temperature butter and both sugars on medium speed until combined.
4.) Add egg, pumpkin, maple syrup, 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.
5.) Cookie dough will resemble very thick batter. With a large cookie scoop, scoop dough onto cookie sheets, about 2 inches apart. Bake (at 350) 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.
6.) Once cookies are cool, whisk together confectioners sugar, cinnamon and milk. If it's too thick, add more milk, one teaspoon at a time until desired consistency is reached.
7.) Drizzle icing over each cookie and let it set. I drizzled the cookies on a Silpat mat, so that I would be able to clean it easily since a lot of the icing will end up on. Let the icing harden for at least 30 minutes before serving.
Tip: Don't store these in an air-tight container. The air helps keep the icing "set", if you store them in an air-tight container they will get really soft and the icing runs making a delicious mess.
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