Ingredients
- 1 cup Pure Maple Syrup
- 1 cup Pumpkin Puree canned or freshly cooked and cooled
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 cup Butter Unsalted, at room temperature
- 1 cup Whole-Wheat Flour
- 1 cup Flour Unbleached or All-Purpose
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 cups Pecans chopped
- 1 cup Apples peeled, grated
Servings: dozen
Instructions
- Preheat the oven to 350 degrees F. Combine the maple syrup, pumpkin puree, egg, and vanilla in a blender or food processor and process until smooth. Cream the butter with an electric mixer, then stir in about half the blended mixture. In a separate bowl, toss together the four remaining ingredients, baking soda, baking powder, salt, and spices. Add half of this to the creamed mixture, stirring just until blended. Stir in the rest of the pumpkin puree, followed by the remaining dry mix. Gently fold in the pecans and apple. Spoon heaping tablespoons of the batter onto a greased baking sheet, leaving a couple of inches between them for spreading. Bake for 15 to 20 minutes, until the bottom edges just start to brown. Transfer to racks and cool. Maple Squash Cookies (Substitute winter squash for the pumpkin) We have many more Maple Recipes featuring maple products.
Recipe Notes
Disclaimer: We are not responsible for recipes not turning out or injuries which might result in cooking these recipes (i.e. burns, etc.) Please be sure to follow safe handling procedures during all food preparation.
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