PIES AND TACOS
These Pumpkin Cookies are chewy, soft, and delicious. They are coated in a spiced sugar before baking, which makes them have a crunchy outside.
We will start by draining the extra moisture from the pumpkin puree. Place the pumpkin puree in a strainer. Let the pumpkin strain for a couple of hours. You can also do this overnight and keep it in the fridge. Give it a chance to to come to room temperature.
Make the Pumpkin Spice Sugar by mixing the granulated sugar, brown sugar, cinnamon, and pumpkin spice. Set it aside.
Mix the dry ingredients: flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon powder. Beat the butter for one minute in a large mixing bowl; Add the granulated and brown sugar. Add the pumpkin puree and mix, followed by the egg yolks.
Add the vanilla extract, mix. Pour the dry ingredient mixture in the bowl and stir on low to combine. The dough should come together and become smooth.
Scoop about 2 tablespoons of cookie dough into a ball, and roll it between your hands. Dredge the cookie dough balls in the Pumpkin Spice Sugar.
Bake the cookies for 10 to 12 minutes in the pre-heated oven. The cookies should look set around the edges, and slightly undone in the center, it will continue to cook as it cools down.
Mix the powdered sugar, maple glaze, milk, maple extract, vanilla extract, and salt. Whisk until the glaze is smooth and runny. Once the cookies have cooled down, drizzle the glaze on top of them.