Pumpkin Maple Fall Theme Cookies

 Pumpkin Maple Fall Theme Cookies

Happy Fall! This year things are different for all of us. Due to the COVID-19 pandemic, everyone has had to make adjustments to everyday living. I have to remind myself to think of what I love about this season to keep my mind of the stark reality of the new normal-wearing masks everywhere and physical distancing from others. For me, I am happy that the weather is cooling off, and crisp weather days have finally arrived. I am seeing foliage on the trees in my neighborhood and leaves are falling. 

I made this pumpkin maple cookie recipe last fall and loved it. The only change is I increased the maple extract from 1 teaspoon to 1 tablespoon as it adds a more robust maple flavor. The texture is chewy, and the pumpkin spice is well balanced with the combination of the maple extract. It is the perfect fall cookie flavor. 

Since I work full-time, I do not have much time to bake. I cherish holidays as it gives me time to do this hobby I love so much. The day I finished decorating these cookies was Columbus Day, and my Mom went to a routine doctor appointment and got blood work done. I found out that evening my Mom had to go to the hospital the next morning for further tests. I planned to post the recipe last week, but had to put everything aside and focus on my Mom as she had to stay in the hospital for 4 days. It was not easy juggling work, and going to the hospital to be with my Mom until visiting hours ended, but I was there with her every day. Thankfully Mom came home last Friday evening and is doing well, and now I can share these cookies I baked and decorated. I am grateful that at 90 years old, she is still going strong. I hope you give this recipe a try. Do enjoy the fall season and time with your loved ones. Stay safe!

Yield: 3 1/2-4 Dozen Cookies (Depending on cutter size and thickness of cookie)

Ingredients

5 cups King Arthur All Purpose Flour

2 cups Domino Golden Sugar (or Granulated or Light Brown Sugar)

3 1/2 teaspoons Pumpkin Pie Spice

1 teaspoon Coarse Salt

1/4 cup Pumpkin Puree

2 cups (4 sticks) Unsalted Butter, softened

2 Large Eggs

1 tablespoon Maple Extract

Directions

In a large bowl whisk together flour, pumpkin pie spice and salt; set aside.

Cream butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 10 seconds.

Add pumpkin puree, egg, maple extract, and mix until incorporated; about 1 minute. 

Scrape sides of bowl and mix for 5 seconds.

Turn off mixer and add the flour mixture and cover mixer with kitchen towel, and turn mixer on low speed and incorporate. 

The dough is ready when it begins to clump around paddle attachment.

Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.

Heat oven to 350°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Cut out shapes.

Place onto cookies sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.

Bake 8-13 minutes or until the edges have slightly browned. My cookies baked in 13 minutes. 

Oven temps vary so check the cookies at the 8 minute mark.

Make sure cookie sheets cool in between baking. I place them in the freezer for a few minutes, and repeat until you use up all the dough.

Do not use hot cookie sheets or the cookies will spread and lose their shape.

Wait 5 minutes before transferring cookies with cookie spatula to wire racks to complete cooling; about 1 hour.

Decorate once the cookies are cool to the touch.

Royal Icing with Meringue Powder

Ingredients

2 pounds Powdered Sugar 

1/3 cup Meringue Powder

1/2 cup Room Temperature Water (plus extra if you need to thin the icing)

1 teaspoon Clear Vanilla Extract

1 tablespoon Light Corn Syrup

Directions

In a large bowl, sift the powdered sugar (if lumpy); set aside.

Add meringue powder and room temperature water in mixer with paddle attachment and mix on high for 1-2 minutes.

Add the vanilla extract and mix for 5-10 seconds.

Turn off mixer. Add half (1 pound) of the powdered sugar, cover the mixer with a kitchen towel, and turn the mixer to low speed and beat until smooth. 

Add light corn syrup and incorporate for 20-25 seconds.

Add remaining (1 pound) of powdered sugar and mix on high for 2-3 minutes.

The consistency using this recipe is thick and great for borders, stenciling, writing on cookies, and detail work.

If you need a both a border and flood-like consistency keep reading below.

If you only need flood consistency icing, add 1/2 teaspoon of water and mix for 5-10 seconds, and repeat until you reach the right consistency. Be careful that your icing does not become too runny or you may have to start over.

Keep the containers or Tupperware/Pyrex covered until you are ready to color. Royal Icing hardens fast.

I use Wilton, AmeriColor and Chefmaster Soft Gel Paste Food Color in various colors.

Use 1-2 drops at a time until you reach the desired color.

Once you have the colors completed in each container, take the amount you need of the border icing consistency and place into icing bottles, tipless bags, or pastry bags fitted with tips.

Then with the remainder of the icing, add room temperature water using 1/8 teaspoon to make flood consistency icing. Stir together with a small spatula and repeat until you have the consistency you need. A little water goes a long way. This works for me and I get the flood consistency I need. This part takes some practice. Then transfer the flood icing into icing bottles, tipless bags, or bags fitted with tips.

I find doing it this way is easiest as you end up with the same color for both the border/detail work and flood consistency.

Decorate your cookies.

Do a border and then fill it immediately. If you are adding layers let the first layer dry completely. 

I use a cookie stick to reach edges, and the tip to pop any air bubbles. 

I let the cookies dry overnight.

Please keep in mind if you are baking and it is humid, you may need more time for the cookies to dry.

Enjoy!

-Sophia/Two Frys