Maple-Pumpkin Gingerbread Cookies

(makes 3 dozen 3-inch cookies)

Ingredients:

 ■1/4 cup butter, softened

 ■1/4 cup packed brown sugar

 ■1 egg

 ■2 tbsp molasses

 ■1/2 cup maple syrup

 ■1/2 cup solid-pack pumpkin

 ■1/4 cup water

 ■3 1/2 cups all-purpose flour

 ■1 1/2 tsp ground ginger

 ■1 tsp baking soda

 ■1/2 tsp salt

 ■1/2 tsp cinnamon

 ■1/4 tsp ground nutmeg

 ■1/4 tsp cloves

 ■1/4 tsp ground black pepper

Maple Icing

 ■3 ounces cream cheese, softened

 ■3/4 cup powdered sugar

 ■1 1/2 tbsp maple syrup

 ■milk as needed

Directions:

 1. Beat butter and brown sugar in large bowl with electric mixer at medium speed until fluffy. Add egg; mix well. Add molasses, syrup, pumpkin, and water; blend well.

 2. Sift together flour, ginger, baking soda, salt, cinnamon, nutmeg, cloves, and pepper. Add to pumpkin mixture all at once. Mix on low speed until just combined. Divide dough into two discs. Wrap in plastic wrap. Refrigerate at least 4 hours or overnight.

 3. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

 4. On a lightly floured surface, roll out one disc dough to 1/4-inch thick. Cut out 3-inch cookies, using desired cookie cutter. Place on baking sheets, 1-inch apart. Repeat with second disc of dough. Re-roll dough scraps once.

 5. Bake 15-17 minutes or until edges are lightly browned. Cool cookies on pans 5 minutes. Transfer to wire rack; cool completely.

 6. Meanwhile, prepare Maple Icing. Place cream cheese in food processor bowl; process until smooth. Add sugar and syrup; process until mixed well. Add enough milk to reach spreadable consistency. Decorate cookies with icing as desired. Store covered in refrigerator.

Recipe Source: http://www.sweettoothsweetlife.com/2010/12/08/maple-pumpkin-gingerbread-cookies/