Maple Pumpkin Cookies
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
3 dozen cookies
ingredients
- 236.59 ml maple syrup
- 236.59 ml pumpkin puree
- 1 egg
- 4.92 ml vanilla extract
- 118.29 ml butter, softened
- 236.59 ml unbleached flour
- 236.59 ml whole wheat flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml cinnamon
- 2.46 ml nutmeg
- 2.46 ml salt
- 118.29 ml pecans, chopped
- 236.59 ml peeled and grated apple
directions
- Preheat oven to 350 degrees F.
- Grease a baking sheet.
- Combine the maple syrup, pumpkin puree, egg, and vanilla in a food processor and process until smooth.
- Cream the butter with an electric mixer, then stir in about half of the pumpkin mixture.
- In a separate bowl, toss together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the flour mixture and the pumpkin mixture alternately to the butter mixture, stirring after each addition just until blended.
- Fold in the pecans and apple.
- Spoon heaping tablespoons of the batter, 2 inches apart, onto the prepared baking sheet.
- Bake for 15 to 20 minutes, until the bottom edges just start to brown.
- Transfer to racks and cool.
- Repeat with remaining batter.
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RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).