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These cake-like pumpkin cookies are a healthy alternative to serve at your next festive gathering. You won’t be able to eat just one, but no need to have any guilt over it!
For the cookies:
Preheat oven to 350ºF.
Cream the butter and maple syrup in a large bowl. Add the canned pumpkin, egg, and vanilla, stirring it all together with a whisk.
In a separate bowl, mix the flours, baking soda, baking powder, and spice. Add the wet ingredients to the dry and mix well. Add the grated apple and mix until well combined.
Place heaping tablespoonfuls of batter on 2 greased cookie sheets, leaving a few inches in between each one to allow them to spread. Bake for 15–20 minutes, until the bottom edges just start to brown. Transfer to a rack and cool before pouring on the glaze.
For the glaze:
Combine all ingredients in a saucepan. Bring to a simmer over low-medium heat, whisking constantly to make sure all the ingredients blend well together, 5–10 minutes. Cool slightly before pouring over the cookies.
This recipe came from the The Maple Syrup Cookbook by Ken Haedrich.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!