Maple Pumpkin Cookies
Servings
3dozen
Servings
3dozen
Ingredients
  • 1cup Pure Maple Syrup
  • 1cup Pumpkin Pureecanned or freshly cooked and cooled
  • 1 Egg
  • 1tsp Vanilla Extract
  • 1/2cup ButterUnsalted, at room temperature
  • 1cup Whole-Wheat Flour
  • 1cup FlourUnbleached or All-Purpose
  • 1tsp Baking Soda
  • 1tsp Baking Powder
  • 1/2tsp Salt
  • 1/2tsp Cinnamon
  • 1/2tsp Nutmeg
  • 1/2cups Pecanschopped
  • 1cup Applespeeled, grated
Instructions
  1. 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

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