I’m going to get right to the chase. These are THE BEST fall cookie. My coworker said she had these a longgg time ago and I volunteered to try and recreate them. I’M SO GLAD I DID. The cookies are soft and cake-like, and they’re good on their own, but the maple frosting puts them over the top!!
RECIPE: (yields about 3 dozen cookies)
1 cup (2 sticks) butter, softened
1 cup white sugar
1 tbsp vanilla
7.5 oz pumpkin (half a 15 oz can)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups all-purpose flour
2 cups chocolate chips (I don’t mess around. If you’re less into chocolate, 1 cup is probably sufficient)
Mix the butter, sugar, egg, vanilla, and pumpkin until combined. Then stir in the dry ingredients until just mixed, then the chocolate chips. I used a 1.5 tbsp cookie scoop to measure out, but an overfilled tablespoon would work fine! They don’t spread too much in the oven, but drop just about 2 inches apart onto a greased cookie sheet and cake at 350 for about 10-12 minutes, or until the tops are set. Let cool completely.
4 tbsp butter
4 tbsp brown sugar
4 tbsp maple syrup
4 tbsp milk (or cream if you have it!)
2 tsp vanilla
2 cups powdered sugar (more or less, depending on the consistency you like!)
Melt the butter, brown sugar, maple syrup, and milk either on a double-broiler or in the microwave at 30 second intervals, stirring to combine. Mix in vanilla, then add powdered sugar until it’s the consistency you like! Somewhere between 2-2.5 cups was perfect for me, because I wanted it a little on the thicker side.
Ice the cookies, then place in the fridge to set. There will be leftover icing. YOU WILL want to eat it with a spoon. It’s unreal.