Baking time 30 minutes + 30 minutes to chill

Makes 20 cookies

Ingredients:

For the cookies:

• 3/4 cup butter
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 3/4 cup pumpkin purée
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• 1 teaspoon cinnamon
• 2 1/3 cup flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt

Maple Icing:

• 1/2 cup powdered sugar
• 1/2 teaspoon pumpkin spice
• 2 tablespoons milk
• 1 1/2 teaspoons maple syrup
• 2 teaspoons cornstarch

1. To brown your butter melt it in a small saucepan on low heat, do not let it boil. Swirl the butter occasionally. When small brown bitts start to form in the butter remove it from the heat and pour into a large bowl.
2. Add your brown sugar and granulated sugar to the butter while still hot. Mix until the mixture becomes slightly cooler. Add in the egg and mix until combined. Add in the pumpkin purée and vanilla extract and mix until combined. Add in the cinnamon, pumpkin spice, baking powder, baking soda, flour and salt. Mix until combined. Let the dough chill for 30 minuter to 1 hour.
3. Preheat your oven to 350. Line a backing sheet with parchment paper and scoop balls of the cookie dough onto the baking sheet about 1-2 inches apart from each other. Bake for 10-12 minutes. Place cookies and a baking rack to cool.
4. To make the icing using a whisk mix together the pumpkin spice powdered sugar and cornstarch to remove any clumps. Add in the milk and maple syrup and whisk until smooth. Once the cookies are cooled drizzle the icing onto the cookies and let rest for 10-20 minutes before eating. Enjoy!