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.
- 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
- 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.
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.
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