Pumpkin Cookies with Maple Glaze

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.