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Healthy Pumpkin Cookies with Maple Glaze

Fluffly little whole grain pumpkin cookies with a sweet glaze
5 from 3 votes
Prep Time 12 mins
Cook Time 12 mins
Total Time 24 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup pumpkin puree
  • 2 large eggs
  • 4 Tbsp avocado or vegetable oil
  • 3 Tbsp maple syrup
  • 1/2 cup coconut sugar or brown sugar
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice or cinnamon
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 cup whole wheat, all-purpose, or gluten-free flour

Maple Glaze

  • 1/4 cup powdered sugar see post for alternatives
  • 1 tsp maple syrup
  • 1 to 2 tsp milk (any kind)
  • 1/8 tsp pumpkin pie spice or cinnamon

Instructions
 

  • Preheat oven to 350 degrees and line a baking sheet pan with parchment paper or lightly grease with oil.
  • In a large bowl, add pumpkin puree, egg, oil, maple syrup, coconut sugar, and vanilla. Whisk to combine.
  • Whisk in pumpkin pie spice, baking powder, and salt. Add flour then stir with a spoon or rubber spatula until just combined. The batter will not be thick. It's more like a muffin batter than a thick cookie dough. Scoop 2 to 3 tablespoons of batter onto your prepared baking sheet, spaced at least 1 inch apart. I like to use a small ice cream/cookie scoop.
  • Bake until puffed and cooked through, 10 to 12 minutes. Cool for 5 minutes on the baking pan then transfer cookies to a cooling rack. Once cool, drizzle with glaze if using.
    Glazed cookies are best eaten that day or stored uncovered for a day or so. Unglazed cookies can be covered and stored at room temp for 2 days, in the fridge for 5 days, or frozen for a month.

Maple Glaze

  • Stir powdered sugar, maple syrup, and 1 tsp milk in a bowl. If the glaze is too thick to drizzle, add a little bit more milk at a time. If you accidentally add too much milk, stir in a little powdered sugar until you get the right consistency. You want the glaze to drizzle off of a spoon but not be so thin that it won't stick to the cookie.

Notes

For grain-free version: substitute wheat flour with 1 cup almond flour and 1/2 cup cassava flour.
Keyword cookies, pumpkin