Name: Healthier Pumpkin Cookies with a Maple Glaze Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 large egg (at room temperature); 1 ½ cups gluten-free flour; ½ teaspoon fresh baking powder; ½ teaspoon fresh baking soda; 1 ½ teaspoons pumpkin spice; ¼ teaspoon salt (more or less to taste); ½ cup pumpkin purée (not pumpkin pie filling); 1 medium banana (ripe, mashed); ⅓ cup pure maple syrup; ½ teaspoon pure vanilla extract; 2 teaspoons cornstarch (or 2 teaspoons tapioca starch or arrowroot powder); 4 teaspoons warm water; ⅓ cup pure maple syrup

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Introduction

These healthier pumpkin cookies are soft, flavorful, and naturally sweetened with pumpkin, banana, and pure maple syrup. Topped with a simple maple glaze, they make a delightful treat perfect for fall or anytime you crave a cozy dessert.

The image shows several round, golden-brown cookies cooling on a copper-colored wire rack set on a white marbled surface. One cookie is broken in half, revealing a soft, crumbly inside with a slightly darker orange-brown color than the outside. The cookies have a rough, textured surface with small cracks, giving them a homemade look. The light hits them from the side, highlighting the edges and crumb texture closely. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large egg (at room temperature)
1 ½ cups gluten-free flour (see Notes)
½ teaspoon fresh baking powder
½ teaspoon fresh baking soda
1 ½ teaspoons pumpkin spice
¼ teaspoon salt (more or less to taste)
½ cup pumpkin purée (not pumpkin pie filling)
1 medium banana (ripe, mashed)
⅓ cup pure maple syrup
½ teaspoon pure vanilla extract
2 teaspoons cornstarch (or 2 teaspoons tapioca starch or arrowroot powder)
4 teaspoons warm water
⅓ cup pure maple syrup (for glaze)

Instructions

Step 1: Preheat your oven to 350° Fahrenheit. Lightly grease a baking sheet with neutral cooking spray and set aside.
Step 2: In a large mixing bowl, combine the egg, gluten-free flour, baking powder, baking soda, pumpkin spice, salt, pumpkin purée, mashed banana, ⅓ cup maple syrup, and vanilla extract. Stir until the mixture forms a smooth cookie dough.
Step 3: Use a cookie scoop with a release handle to portion the dough onto the prepared baking sheet, leaving space between each scoop for spreading.
Step 4: Bake the cookies for 13 minutes, then check for doneness. If needed, continue baking 2 to 3 more minutes until edges are dry and firm.
Step 5: Remove the baking sheet from the oven and transfer the cookies to a wire cooling rack. Let them cool completely.
Step 6: For the glaze, whisk together cornstarch and warm water in a small saucepan until smooth. Add ⅓ cup maple syrup and stir to combine.
Step 7: Place the saucepan over high heat and bring the mixture to a boil. Immediately reduce heat to low and simmer, stirring occasionally, until thickened.
Step 8: Spoon the warm maple glaze over the cooled pumpkin cookies just before serving.

Tips & Variations

Substitute tapioca starch or arrowroot powder for cornstarch if you prefer a different thickener for the glaze.
Use your favorite gluten-free flour blend to keep this recipe allergy-friendly and adjust the texture.
For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
Swap the banana for unsweetened applesauce if you want to reduce the banana flavor.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. The glaze is best added fresh before serving, so store leftover glaze separately in the refrigerator for up to 3 days. To reheat, warm cookies gently in the microwave or oven; reapply glaze as desired.

How to Serve

This image shows a white round plate filled with soft, round orange muffins that have a slightly cracked texture on top. Each muffin is drizzled with a shiny, light caramel-colored syrup that pools on the bumpy tops, creating a wet, glossy look that contrasts with the dry muffin surface. Around the plate, there are a few muffins placed directly on a white marbled surface, two of which have a bite taken out, revealing a moist inside that matches the outer orange color. The lighting highlights the muffins' warm glow and syrup shine, making them look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can use all-purpose flour if gluten is not a concern. The texture will be slightly different but still delicious.

Is it necessary to use fresh baking powder and baking soda?

For best rise and texture, fresh leavening agents are recommended. If yours are old, the cookies might turn out dense.