Pumpkin Cookies with Maple Icing

Ingredients

• 2 tsp double-acting baking powder 
• 0.3 tsp baking soda 
• 15 oz pumpkin canned
• 2 tablespoons cup heavy whipping cream 
• 0.8 cup brown sugar dark packed
• 2  eggs 
• 2.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 tsp ground cinnamon 
• 0.3 tsp ground ginger 
• 0.5 tsp peppermint flavoring 
• 0.5 tsp nutmeg grated
• 250 mL pecans chopped
• 0.3 tsp salt 
• 1 cup confectioner's sugar 
• 0.5 cup butter unsalted softened
• 1 tsp vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• hand mixer
• wooden spoon
• aluminum foil

Directions

1. Preheat oven to 350°F and line cookie sheets with parchment paper or nonstick foil. You can also use regular foil lined with a thin layer of cooking spray.
2. Mix together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt in a bowl until well combined. Set aside.In a large bowl, using an electric mixer on medium speed, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. Add pumpkin and stir until well combined. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture from step 2, beating just until blended. Fold in pecans.Drop tablespoons of dough about 2 inches apart on to cookie sheets.
5. Bake one sheet at a time for 12 to 15 minutes or until edges start to turn lightly golden.
6. Remove from cookie sheet and let cool.Make Icing:: In a small bowl, combine confectioner’s sugar, cream and maple flavoring. Using a small whisk or a fork, blend until icing is smooth and thin enough to drizzle from a fork.
7. Add more cream as needed to achieve the right consistency. Spoon icing over cooled cookies.Makes about 4 dozen