Ingredients

For the maple pecan cream cheese filling:

·  3 Tbsp. unsalted butter, room temp.

·  1 c. full-fat cream cheese, room temp.

·  4 Tbsp. pure maple syrup

·  1 tsp. fine sea salt

·  A squeeze of lemon or orange juice, about 1 tsp.

·  1/2 c. chopped pecans

For the pumpkin cookies:

·  1/2 c. plus 2 Tbsp. salted butter (cold is fine)

·  2 tsp. pumpkin pie spice plus more for topping

·  1/2 tsp. fine sea salt

·  1 tsp. pure vanilla extract

·  1/2 c. granulated sugar

·  1/2 c. dark brown sugar

·  1 large egg yolk

·  1/2 c. pumpkin butter store-bought or homemade 

·  1 tsp. baking soda

·  2 c. all purpose flour

For the maple glaze:

·  4 Tbsp. butter

·  1/3 c. pure maple syrup

·  1 c. powdered sugar

·  1 tsp. vanilla extract

·  1/2 tsp. maple extract

For the maple glazed pecans:

·  1/4 c. pure maple syrup

·  1 Tbsp. butter

·  1 tsp. vanilla extract

·  1.4 tsp. ground cinnamon

·  1/4 tsp. salt

·  1/4 tsp. paprika

·  1 c. of pecan halves

Directions:

For the maple pecan cream cheese filling:

1.    In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 mins.

2.    Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 mins, scraping down the sides and bottom of the bowl halfway through.

3.    Line 2 baking sheets with parchment paper.

4.    Scoop frosting out in 1 Tbsp. sized balls onto parchment.

5.    Freeze for at least 1-2 hours or until hard.

For the pumpkin cookies:

1.    If making homemade pumpkin butter, do it about an hour before making the cookie dough

2.    Cook ingredients on medium heat, stirring often, for about 30-45 mins. until the mix has reduced quite a bit and is shiny and thick.

·  Set the butter in a small frying pan over medium low heat. Once the butter has melted, raise the heat to medium. Cook, stirring often, as the butter sputters and the milk solids separate.

·  With a rubber spatula, ensure to scrape the edges of the pan to ensure an even browning. Once the milk solids turn brown and the butter is almost done foaming, immediately remove it from the heat into a heat-safe bowl.

·  Add the pumpkin spice, salt and vanilla to the butter and gently stir. It will bubble a bit. Let the butter cool for about 5 mins.

·  Pour in both sugars and then whisk for about 30-45 seconds, until the sugar and butter start to become cohesive.

·  Add the egg yolk and whisk for a full 60 secs. Add the pumpkin butter and whisk to combine.

·  If measuring the flour by cup, fluff it first with a fork then sprinkle it into the measuring cup and level the cup.

·  Add the flour and baking soda to the bowl and use a rubber spatula to mix until no traces of dry flour can be seen.

·  Set the bowl uncovered in the fridge for 30-45 mins.

·  Preheat the oven to 350°F and line the cookie sheets with parchment paper.

·  Stir together 1/4 c. Granulated sugar and 1 tsp. pumpkin pie spice.

·  For each cookie take one ball of dough around one tablespoon In size and one other that is the same size. Flatten both balls. Place frozen maple cream cheese frosting in between these and press the sides, making sure there are no holes.

·  Bake the cookies until lightly golden on the edges and cracked all over, about 20 mins.

For the maple glaze:

1.    Melt butter in a small saucepan over medium heat. Cook until lightly golden brown.

2.    Add butter, maple syrup, and vanilla and maple extract to a bowl. Stir.

3.    Which in powdered sugar until thoroughly mixed.

4.    Spread lightly on cookies - the flavor is strong!

For the maple glazed pecans:

1.    Line a baking sheet and preheat over to 325°F.

2.    To a large non-stick skillet over medium heat mix together all ingredients except for the pecans. Turn the heat down and let simmer uncovered for 5 mins. Add the pecans and mix well to coat.

3.    Transfer the pecans to the baking sheet. Bake for 13-15 mins. Let cool until room temperature, tossing a few times to prevent sticking.

4.    Add one pecan halve to each cookie.

5.    Enjoy!

(Recipe from NYSMPA)