pumpkin cookies with frosting

I baked these the day before Thanksgiving when I had a hankering for pumpkin pie that could not wait another 24 hours. Their soft and gooey in the center with just that right kick in the pants of spices. They go excellent with chai lattes, coffee and of course, ice cold milk. The frosting really wasn't necessary, but really when is frosting necessary?  what I can say, everything is better with a little frosting. Oh, and I had happened to purchase some maple extract that day, which highlighted the pumpkin.

Recipe:

Pumpkin Cookies (adapted Joy the Baker)

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 tsp nutmeg
dash cloves
2 eggs
1 cup sugar
1/2 cup canola oil
1 cup canned pumpkin
1 teaspoon maple extract
1 cup butterscotch chips

Method:
Preheat the oven to 325
Line two baking sheets with parchment paper and butter the paper.
Stir the dry ingredients in one bowl, set aside.
In another bowl, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  Add the oil, pumpkin, and maple until blended.
Mix in the flour mixture to incorporate it.
Mix in the chips.
Using two spoons, eyeball tablespoon-sized mounds on prepared cookie sheets
Bake the  cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 12 minutes.
Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Maple Frosting (Adapted All Recipes)

Ingredients:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon maple extract

Method:
Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Frost cookies once cooled. devour.