Pumpkin Cookies with Maple Icing

With soft little rounds of pumpkin cookie coated in maple icing, these cookies are irresistible.

2 3/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground nutmeg, use slightly less if fresh

3/4 cup butter, slightly softened

2 cups packed brown sugar

2 eggs

15-ounce can of pumpkin, equivilent to 1 1/2 cups

1 1/2 teaspoon vanilla

1/2 cup raisins, optional 

1/4 chopped pecans or walnuts, optional

1. Whisk together flour, baking powder, baking soda and spices in a medium bowl and set aside.

2. In a medium mixing bowl, beat butter and sugar on medium speed until fully blended and slightly fluffy. Mix in eggs and beat. Add pumpkin, raisins and vanilla and continue to mix until well blended.

3. Add flour mixture and mix until combined.

4. Chill batter in fridge at least 15 minutes. This helps the cookies from spreading too much while baking.

5. Scoop batter onto parchment lined or lightly greased cookie sheets using a spoon.

6. Bake cookies in a preheated oven at 375 F for about 12 minutes. Cool a few moments on a baking sheet then transfer to a wire rack.

Maple Icing

4 Tablespoons or 1/2 stick butter 

2 cups confectioners sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

1 1/2 teaspoon maple extract

Melt butter in a small sauce pan or in the microwave.  Mix melted butter with powdered sugar in a large bowl, using a whisk until well combined. Add milk and extracts. Whisk until smooth. Use a small knife or the back of a spoon to spread icing on top of cookies. If you frost the cookies while they are still just slightly warm, the icing will dry with a nice smooth finish. These cookies will keep quite well for at least 3 days stored in an airtight container.