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
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
Dry and wet ingredients
Grated apple and batter
Out of the oven and cooling