Healthier Pumpkin Cookies with a Maple Glaze
Hey there! So, you’ve got to hear about these pumpkin cookies I whipped up the other day. They’re like a cozy fall day bundled up in a treat. I actually stumbled upon this recipe when I was cleaning out my pantry—it’s amazing what you find when you’re procrastinating on chores! Anyway, I decided to tweak things a bit to make them a tad healthier (because who doesn’t love a guilt-free snack?).
Why You’ll Love This
I make these cookies every time the weather gets a bit nippy and I start craving something warm and sweet. My family goes crazy for them because they’re soft, a little spicy, and topped with a luscious maple glaze that makes everything taste just a little bit fancy (even if the cookies themselves come together in a snap). Plus, who doesn’t love the smell of pumpkin spices wafting through the house? It’s basically autumn in cookie form.
Ingredients
- 1 cup pumpkin puree (I sometimes use fresh, but canned works just fine)
- 1/2 cup coconut oil, melted (butter’s okay too if that’s what you’ve got)
- 1/2 cup brown sugar (or honey for a bit of extra healthiness)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 3/4 cups whole wheat flour (all-purpose flour works if you’re in a pinch)
- For the glaze: 1/2 cup maple syrup and 1 cup powdered sugar
Directions
Start by preheating your oven to 350°F (or about 180°C for everyone else). While that’s warming up, mix the pumpkin puree, melted coconut oil, and brown sugar together in a big bowl. I often use a spatula, but if you’re not afraid of a little workout, a wooden spoon works too!
Add the egg and vanilla extract, stirring until everything’s nicely combined. Now, this is where it gets fun (or messy, depending on your enthusiasm)—mix in the baking soda, cinnamon, nutmeg, and salt. Don’t worry if it smells like a pumpkin spice explosion, that’s a good thing.
Fold in the flour gently. It might look a bit too sticky, but that’s just the nature of pumpkin puree—embrace it! Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for about 12-14 minutes, until they look golden brown and slightly firm. (I usually sneak a taste of dough here, but that’s between us.)
While those are baking, let’s whip up the glaze. Mix the maple syrup and powdered sugar until smooth. If it’s too runny, add a bit more sugar; if it’s too thick, a splash of milk should do the trick. Once the cookies are cool, drizzle the glaze on top—this is the part where kids love to help out!
Notes
I’ve found that letting the cookies cool completely before glazing makes them less likely to become soggy. Also, whole wheat flour gives them a heartier texture, but if you’re not a fan, try half all-purpose and half whole wheat.
Variations
Once, I tried adding chocolate chips to the mix, but it turned into a gooey mess (which, come to think of it, wasn’t entirely unpleasant). You could also throw in some crushed walnuts for a bit of crunch if that’s your thing.
Equipment
If you don’t have a mixer, no worries! A sturdy whisk or spoon will do the job. I’ve even used a fork in a pinch—just takes a bit more elbow grease.
Storage Information
These cookies keep well in an airtight container for about a week—though, honestly, in my house, they never last more than a day because everyone gets munchy around these.
Serving Suggestions
Personally, I love serving these with a hot cup of spiced tea or a cold glass of milk. During Thanksgiving, they make a cozy addition to our dessert table, nestled between pies and tarts.
Pro Tips
Don’t rush the cooling process before adding the glaze, or you’ll end up with a sticky mess. I learned this the hard way after a particularly impatient afternoon.
FAQ
Can I use fresh pumpkin? Absolutely! Just make sure it’s pureed smoothly for the best texture.
Is the glaze necessary? Well, no—but why would you want to skip it? It’s what takes these cookies from good to “wow, can I have the recipe?”
What if I don’t have coconut oil? Olive oil might lend a different taste, but it works in a pinch. Butter’s always a trusty fallback.
If you’re keen to explore more pumpkin-flavored goodness, head over to [AllRecipes](https://www.allrecipes.com) for a plethora of ideas. And for more baking inspiration, [The Kitchn](https://www.thekitchn.com) is always a treasure trove of recipes.
