Pumpkin Cookies with Maple Glaze

A few weeks ago the boys and I were invited to a friend’s house for pumpkin painting and carving. My son got carried away with both his imagination and the paintbrush, creating what looked more like a giant plum than a spooky jack-o-lantern.  It doesn’t quite fit in with my decorating theme outside the front door, but his efforts did merit him a Pumpkin Cookie with Maple Glaze. These cookies were a big hit at our little gathering that day, and I thought you would enjoy them too.

The perfect treat to bring to a Halloween party, these delicious chewy cookies are a very healthy alternative to the usual candy and cakes. Your child will not be bouncing off the walls after eating these, so no worries there! They are sweetened with my all-time favorite – maple syrup – and topped off with a little drizzle of it also. I love that the recipe does not require you to use a whole can of pumpkin so you have some leftover to make more yummy treats. Hmm. I think I have another blog post coming to me.

All treats and no tricks here! Eat Up!

Pumpkin Cookies with Maple Glaze

Pumpkin Cookies

Cookies
1 cup maple syrup
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
1/2 cup butter, softened
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 apple
 
Glaze
2 tablespoons milk
2 tablespoons maple syrup
1 cup confectioner’s sugar
1/2 teaspoon vanilla

To make the cookies: Preheat oven to 350 degrees. 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 tablespoons of batter on two 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. Yield: 3 dozen

To make 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 original recipe came from the The Maple Syrup Cookbook by Ken Haedrich.
 
The stars of the table

ingredients

Dry and wet ingredients

dry ingredients     wet ingredients

Grated apple and batter

grated apple     batter

Out of the oven and cooling

     Pumpkin Cookies

Glaze

glaze

Glazed cookies

glazed cookies

 

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About soupermomskitchen

My day begins and ends in the kitchen, and I believe all moms have a little (or a lot) of Super Woman in them.
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9 Responses to Pumpkin Cookies with Maple Glaze

  1. Joan DeLuca says:

    These were yummy! I had my leftovers for breakfast!
    Love,
    Mom

  2. Lynn says:

    These look great! I’ll have to remember this recipe for Thanksgiving.

  3. bodygoods says:

    Hi Jacqie, these look so yummy! Love the idea of grated apple in them too. How would you describe the texture? Are they like typical cookies or are they softer and more cake like??

    Blessings, Marie

    We had avocados on sale again this week so I’m hoping to make another batch of the Avocado chocolate muffins… with the coffee icing….

  4. Berna says:

    I just made these tonight… fabulous! Dan says they remind him of muffin tops! Thanks, Jacqie, for another yummy recipe.

  5. Pingback: Pumpkin Mac n Cheese | Souper Mom in the Kitchen

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