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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.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.