Maple Iced Pumpkin Pie cookies are literally like tiny pumpkin pie treats. Light and airy and deliciously pumpkin. The maple icing ups the game completely for these cookies. I even had a friend say to me just the other day that she may be rethinking the traditional holiday pumpkin pies with these for simplicity sake. They are that good! You really must try them!
Baking the Pumpkin Pie Cookies:
In a large bowl or standing mixer, cream the butter and sugar. Add eggs, pumpkin and vanilla. Slowly incorporate all dry ingredients into the creamed butter mixture. Mix well. Using a small scoop (we like to use ice cream scoopers), measure even scoops of batter onto a parchment lined baking sheet spaced about an inch apart. Bake at 350 degrees for 15 minutes.
Once the cookies are finished baking in the oven, transfer them to a cooking rack. Allow to cool completely prior to adding the maple icing.
For the Maple Icing:
Combine the confectioners sugar, butter, milk, and maple syrup. Stir with a whisk until smooth. Spoon a teaspoon of the icing onto the top of each cookie. Allow the icing to set before transferring to a serving dish.
Cream together butter and peanut butter in a standing mixer. Add sugars, then eggs, beating well until smooth and creamy in appearance. Stir in vanilla.
Sift together flour, baking soda, salt onto wax paper. Slowly add to creamed mixture.
Cover and chill in refrigerator for 3 hours.
Preheat oven to 350 degrees.
Prepare baking sheet with parchment paper.
Scoop a teaspoon of the dough and shape into round balls. Place on baking sheet.
Using a fork, dip in sugar that you have sprinkled on a small plate and press the cookie dough out using a criss-cross pattern.
Bake at 350 degrees for 7-8 minutes, just until slightly browned. Be careful to watch these cookies and do not overbake.