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Maple Pecan Pumpkin Cookies

Maple Pecan Pumpkin Cookies
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Indulge in the delightful flavors of Maple Pecan Pumpkin Cookies, a perfect treat to embrace the cozy essence of fall. These soft and fluffy cookies are infused with rich pumpkin puree and naturally sweetened with maple syrup, delivering a warm, spiced taste that will have everyone coming back for more. The added crunch from chopped pecans enhances their texture, making them an ideal companion for holiday gatherings or a relaxing afternoon snack. Whether served fresh out of the oven or at room temperature with a cup of tea, these cookies are sure to become a seasonal favorite.

Ingredients

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  • 2 cups all-purpose flour
  • 1 & ½ teaspoons baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup chopped pecans
  • ½ cup unsalted butter at room temperature
  • ¼ cup white sugar
  • ¾ cup packed dark brown sugar
  • 1 large egg
  • 3 tablespoons maple syrup
  • â…” cup pumpkin puree, blotted
  • 1 cup powdered sugar
  • ¼ cup maple syrup (for icing)
  • ½ teaspoon ground cloves (for icing)
  • ½ teaspoon ground cinnamon (for icing)
  • ¼ cup chopped pecans (for topping)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a mixing bowl, combine the flour, baking powder, ground cloves, ground cinnamon, and salt. Whisk well until everything is evenly mixed.
  3. Chop the pecans finely and divide them in half. One half will be mixed into the cookie dough while the other half will be used for topping.
  4. Using an electric or stand mixer, cream together the softened butter, white sugar, and dark brown sugar on medium speed for about 3–5 minutes. Stop occasionally to scrape down the sides with a rubber spatula.
  5. To remove excess moisture from your pumpkin puree, place it in high-quality paper towels within a small bowl. Fold the paper towels over it to absorb moisture effectively.
  6. Add one large egg, three tablespoons of maple syrup, and the blotted pumpkin puree into the creamed mixture. Mix on medium/high speed for about two minutes until well combined.
  7. Gradually add one-third of your dry ingredient mixture into the wet mixture while mixing on low speed. Repeat this process until all ingredients are well incorporated.
  8. Fold in half of your chopped pecans gently into the cookie dough using a spatula.
  9. Use a cookie scoop or round measuring spoon to create balls of cookie dough about two tablespoons in size. Space them approximately two inches apart on a large cookie sheet.
  10. Bake your cookies in preheated oven for about 13–15 minutes until they are set but still soft.
  11. Once baked, transfer cookies onto a cooling rack placed over another cookie sheet to catch any drips.
  12. While cookies cool down, prepare the maple icing by whisking together powdered sugar, maple syrup, ground cinnamon, and ground cloves until smooth.
  13. After cookies have cooled completely, drizzle them with maple icing and sprinkle remaining chopped pecans over each cookie before the icing sets.

Nutrition

Find it online: https://freshmealvibes.com/maple-pecan-pumpkin-cookies/