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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a soft cookie with a light, cakey texture, packed with autumn highlights and a whisper of spice. Great with cider or a cold glass of milk. Ingredients:
1 cup maple syrup |
1 cup pumpkin puree |
1 egg |
1 teaspoon vanilla extract |
1/2 cup butter, softened |
1 cup unbleached flour |
1 cup whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
1/2 cup pecans, chopped |
1 cup peeled and grated apple |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a baking sheet.
3. Combine the maple syrup, pumpkin puree, egg, and vanilla in a food processor and process until smooth.
4. Cream the butter with an electric mixer, then stir in about half of the pumpkin mixture.
5. In a separate bowl, toss together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt.
6. Add the flour mixture and the pumpkin mixture alternately to the butter mixture, stirring after each addition just until blended.
7. Fold in the pecans and apple.
8. Spoon heaping tablespoons of the batter, 2 inches apart, onto the prepared baking sheet.
9. Bake for 15 to 20 minutes, until the bottom edges just start to brown.
10. Transfer to racks and cool.
11. Repeat with remaining batter.
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