Maple Syrup Pumpkin Cookies - October, 2018.

October comes with cravings of maple syrup and pumpkin. Why not combine? These cookies are oh-so-subtle in a good way; neither taste dominates.

Real maple syrup is a must. I know it’s devastatingly expensive, but worth every penny for an organic sweetener. BTW, I use canned pumpkin (without spices). I have no patience for boiling gourds and putting through a sieve.

I add sunflower seeds for crunch. After baking, I sprinkle with maple syrup sugar.

• Ingredients
• 2 sticks (16 tablespoons) unsalted butter softened to room temperature
• ½ cup packed light brown sugar
• 1 large egg
• 1 ½ cup maple syrup (the real deal)
• 1 teaspoon vanilla extract
• ½ cup pure pumpkin
• 2 teaspoons baking soda
• ½ teaspoon salt
• 3 ¼ cups all-purpose flour

• Directions
• Preheat oven to 350 degrees F (175 C).
• Grease cookie sheets.
• In a large mixing bowl, cream the butter and brown sugar.
• Add the egg, maple syrup, vanilla and pumpkin. Mix well.
• Measure the baking soda, salt, flour and sift directly into the mixing bowl. Combine well.
• With a big spoon, scoop out a 1” ball of batter and place on cookie sheet.
• Make a depression with the bottom of a small spoon and fill with sunflower seeds.
• Bake 10-12 minutes.
• Remove from oven.
• Sprinkle the cookies with maple syrup sugar.
• Cool for 30 minutes. Remove from pan to plate. Repeat.
• Makes 50-60 small cookies.