Maple Glazed Pumpkin Pecan Cookies
with a maple glaze are ready to welcome Fall.
The beginning of October screams Fall and the anticipation of Halloween. With global warming these days the temperature in most of the country are still on the ‘mild’ side so these Maple Glazed Pumpkin Pecan Cookies just might make it feel more like Fall!
This cookie has warm fall spices which will definitely take you into the fall season. Don’t you think that the comforting warm spices we use in baking always makes you feel warm and cozy? After a hot and busy summer now you can sit back, relax and enjoy homemade cookies with a hot cocoa.
This very easy recipe for maple glazed pumpkin pecan cookies is one you can whip up in less than an hour. The prep only takes 10 minutes or so and baking time is 15 minutes, a cookie you can make at the last minute when unexpected guests may be arriving.
- 1½ cups Whole Wheat Pastry Flour
- ¾ tsp. baking powder
- ⅛ tsp. baking soda
- ½ tsp. pumpkin pie spice (if you do not have pumpkin pie spice you can use your own blend to taste)
- ½ tsp. cinnamon
- ½ cup butter, room temperature
- ½ cup Monk Fruit (or use your preferred sweetener)
- 1 egg
- ½ cup Pumpkin Puree
- ½ cup chopped Pecans
- ½ cup mini chocolate chips (optional)
- 1 cup Powdered Sugar
- 1 tsp. Real Maple Syrup (you may need to use a little more syrup to get the right consistency)
- In medium bowl blend together the flour, baking powder, baking soda, pumpkin pie spice (or your own blend of spices), cinnamon - set aside.
- In large mixing bowl beat the butter on medium speed for about 30 seconds.
- Add in the sugar and beat until well blended, scraping down the sides of the bowl.
- Beat in the egg and pumpkin until well blended - approximately 10-20 seconds. Fold in the flour with a silicone spatula until it is well combined with the wet ingredients.
- Stir in the chopped nuts and chocolate chips.
- Using a teaspoon cookie scoop, drop the dough about 2 inches apart onto prepared cookie sheets. Flatten the tops a little and bake 13-16 minutes or until the bottoms are lightly browned.
- Let cool on the cookie sheet about 3 minutes then remove to a wire rack to cool.
- In a small bowl add the powdered sugar.
- Stir in the maple syrup. Continue stirring until smooth and the consistency is right for drizzling over the cookies. You may need to add a little more syrup to get the right consistency.
- Coat the cookies when they have completely cooled. You can add sprinkles for the kids for a festive cookie.
I’ve shared this with Fill The Cookie Jar group this month.
Each month the #FillTheCookieJar group shares our cookie creations. If you enjoy baking and would like to bake with the group each month contact Cynthia at Feeding Big.