The Pioneer Woman Tasty Kitchen
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Pumpkin Cookies with Maple Glaze

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

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!

Ingredients

  • FOR THE COOKIES:
  • ½ cups Butter, Softened
  • 1 cup Maple Syrup
  • 1 cup Canned Pumpkin
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup White Whole Wheat Flour
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup Peeled, Grated Granny Smith Apple
  • FOR THE GLAZE:
  • 2 Tablespoons Milk
  • 2 Tablespoons Maple Syrup
  • 1 cup Confectioners Sugar
  • ½ teaspoons Vanilla Extract

Preparation

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.

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Profile photo of Kari Bacon

Kari Bacon on 11.22.2012

Delicious cookies, easy to make. I didn’t have enough maple syrup so I used 1/2 cup instead and combined it with molasses. They turned out fine!

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