Pumpkin Cookies with Maple Glaze

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

Halloween is just a few weeks away, but there’s no reason to wait that long to whip up a batch or two of these indulgent cake-like cookies. While there is a fair bit of prep work for these, the cook time and short and the dessert itself is well worth the effort.

The cookie recipe is adapted from Cooking Classy.

What you’ll need for the cookies:
1/2 cup unbleached whole wheat flour
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp salt
1/4 cup margarine
3/4 cup light brown sugar
1/2 cup granulated sugar
1/4 cup plain nonfat Greek yogurt
3/4 cup pumpkin puree
1/2 tsp vanilla extract

What you’ll need for the glaze:
2 cups confectioner’s sugar
1 1/2 tbsp almond milk
1/2 tsp vanilla extract
1/2 tsp maple syrup

Directions:
Whisk together the dry ingredients in a large bowl.

In a separate bowl, beat margarine, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add in the yogurt and vanilla and beat again. Then, add in the pumpkin puree and mix. Lastly, beat in the dry ingredients a little bit at a time.

Put the batter in a pastry bag (or a sealable bag and cut a hole) and squeeze cookies onto a cookie sheet. Bake 12-15 minutes or until lightly browned.

While the cookies are in the oven, combine the ingredients for the glaze in a mixing bowl and whisk together thoroughly. Set in the fridge.

When the cookies are done, place them on a cooling rack for at least 15-20 minutes before applying the glaze. Let the glaze harden before eating.

These cookies are almost cake-like, so you can either make two batches of cake bites or one batch of big-doughy cookies.

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