1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter (softened)
1 large egg
2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup powdered sugar (for glaze)
2 tbsp maple syrup (for glaze)
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the softened butter, brown sugar, and granulated sugar until creamy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking powder, cinnamon, and salt until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing for the best texture.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie as they will expand while baking.
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
In a small bowl, whisk together the powdered sugar and maple syrup until smooth. Drizzle over the cooled cookies.
Serve warm or store in an airtight container.
