From Chef Kendra’s Kitchen: Pumpkin Maple Cookies

Happy Holidays! We asked Chef Kendra to share one of her favorite seasonal recipes with us, and she delivered. These pumpkin cookies are sweet, salty, and the perfect accompaniment to your holiday dessert menu. 

“The roasted koginut squash is sweet and buttery and pairs beautifully with the maple syrup glaze. Enjoy!” – Chef Kendra-Nicole Stephens 

Pumpkin Cookies

• 2 ½ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups white sugar
• ½ cup butter, softened
• 1 cup roasted koginut squash puree (or pumpkin puree)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C) and grease two cookie sheets.
2. Combine flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
3. Cream sugar and butter together in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined.
4. Drop tablespoonfuls of dough onto the prepared cookie sheets.
5. Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

Salted Maple Glaze

2 tablespoons butter
1/4 cup maple syrup
1/4 cup confectioners sugar (10x)
Roasted pepitas and flaky salt to sprinkle on top

1. Melt the butter and whisk all ingredients together.
2. Dip room temperature cookies into glaze, return to tray.
3. Sprinkle with roasted pepitas and flaky salt. 
4. Enjoy!