Original recipe/pics are from Sally’s Baking Addiction 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature 1 cup (200g) packed dark brown sugar* 1 large egg, at room temperature 1/3 cup (80ml) pure maple syrup* 1 teaspoon pure vanilla extract 1 teaspoon maple extract* 1 cup (130g) chopped pecans* Maple Icing 2 Tablespoons (30g) unsalted butter 1/3 cup (80ml) pure
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Original recipe/pics are from Sally’s Baking Addiction I love snickerdoodles, I love pumpkin pie spice, home run! 1/2 cup (115g) unsalted butter 1/4 cup (50g) packed light or dark brown sugar 1 cup (200g) granulated sugar, divided 1 teaspoon pure vanilla extract 6 Tablespoons (86g) pumpkin puree 1 and 1/2 cups (190g) all-purpose flour 1/4 teaspoon salt
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