October is my second favorite month of the year. The weather is perfection, the leaves peak in vibrancy, and it’s the month in which we celebrate my husband’s birthday.
He has a soft spot for pumpkin baked items, and – well, I have a soft spot for him. So these were made with him in mind. They’re soft, chewy and perfectly capture Autumn in each bite. They pair really nicely with a hot cup of coffee as well!
I added in some quick oats for good measure, and I enjoy the texture – but you can certainly omit them – just cut back about 1/4 cup of the pumpkin. I also always add a bit more cinnamon than what’s noted below – only for good measure. My grandma always told me to do the same with pure vanilla extract. She said it was her secret to making the flavors pop in whatever she was baking. It’s stuck with me since I was a child, and every time I bake I add a little extra of those ingredients and smile in her memory.
Yields about 18-24 cookies. Happy baking!
For the cookies:
- 1/2 cup organic butter, room temp
- 1 cup pure organic maple syrup, grade A light Amber
- 1/3 cup all natural no sugar added applesauce
- 1 egg
- 1 teaspoon pure vanilla extract
- 2.5 cups unbleached all purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup 100% pure pumpkin
- 1.5 cups oats
For the glaze:
- 1 cup powder sugar
- 1 tsp pure vanilla extract
- 3 tbsp whole milk
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
- Mix together butter, maple syrup, applesauce, vanilla extract and egg, about 2 minutes.
- Add pumpkin and mix until combined.
- Add in all dry ingredients (sans oats) and blend until just combined. Stir in oats. Do not over mix.
- Spoon out 1 tbsp sized dollops into the parchment lined baking sheets – bake 15-18 minutes.
- Transfer to a cooling rack after 5 minutes, then drizzle or dollop the glaze atop each cookie.