Ingredients:
- 1 cup sugar
- 2 sticks butter, softened
- 2 Tbsp. maple syrup
- 2 eggs
- 1 cup canned pumpkin
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. fresh nutmeg
- Pinch ground cloves
- 2 1/2 cups flour
- 2 tsp. baking powder
- Pinch of salt
Frosting Ingredients:
- 2 8-oz. packages cream cheese, soft
- 1 cup confectioners sugar
- 1/4 cup milk
- 1 Tbsp. vanilla extract
- Zest of one lemon
- Garnish whole pecan
Directions:
- Preheat oven to 350 F.
- In a mixer fitted with a paddle, cream sugar and butter until light and fluffy. Add maple syrup and eggs. Mix to incorporate. Add pumpkin and mix to incorporate.
- Sift together flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add dry ingredients to the batter and mix well.
- Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 9 minutes, or until lightly golden brown around the edges. Cool on racks.
- For the frosting: In a mixer fitted with a paddle, add the cream cheese and beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest.
- When cookies are cool, spread with the frosting. Garnish with a whole pecan.
