Total Time
45mins
Prep 30 mins
Cook 15 mins

This is a soft cookie with a light, cakey texture, packed with autumn highlights and a whisper of spice. Great with cider or a cold glass of milk.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease a baking sheet.
  3. Combine the maple syrup, pumpkin puree, egg, and vanilla in a food processor and process until smooth.
  4. Cream the butter with an electric mixer, then stir in about half of the pumpkin mixture.
  5. In a separate bowl, toss together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
  6. Add the flour mixture and the pumpkin mixture alternately to the butter mixture, stirring after each addition just until blended.
  7. Fold in the pecans and apple.
  8. Spoon heaping tablespoons of the batter, 2 inches apart, onto the prepared baking sheet.
  9. Bake for 15 to 20 minutes, until the bottom edges just start to brown.
  10. Transfer to racks and cool.
  11. Repeat with remaining batter.