Healthier Pumpkin Cookies with a Maple Glaze Recipe
These Healthier Pumpkin Cookies are a gluten-free, naturally sweetened treat featuring pumpkin purée, ripe banana, and a delightful maple glaze. Baked to perfection and lightly spiced with pumpkin spice, they offer a moist, flavorful bite ideal for autumn or any time you crave a wholesome cookie.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Pumpkin Cookies
- 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
Maple Glaze
- 2 teaspoons cornstarch (or 2 teaspoons tapioca starch or arrowroot powder)
- 4 teaspoons warm water
- ⅓ cup pure maple syrup
Instructions
- Preheat Oven: Preheat your oven to 350° Fahrenheit. Lightly grease a baking sheet with a neutral cooking spray and set it aside to prepare for baking.
- Prepare Cookie Dough: In a large mixing bowl, combine 1 large egg, 1 ½ cups gluten-free flour, ½ teaspoon fresh baking powder, ½ teaspoon fresh baking soda, 1 ½ teaspoons pumpkin spice, ¼ teaspoon salt, ½ cup pumpkin purée, 1 mashed ripe banana, ⅓ cup pure maple syrup, and ½ teaspoon pure vanilla extract. Stir everything together thoroughly until you create a smooth cookie dough.
- Portion Dough: Use a cookie scoop with a release handle to portion out the cookie dough and place individual scoops onto the prepared baking sheet. Make sure to leave enough space between scoops to allow the cookies to spread while baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 13 minutes initially. Check for doneness and continue baking for 2 to 3 more minutes or until the cookie edges are dry and firm.
- Cool Cookies: Once baked, carefully remove the baking sheet from the oven. Transfer the cookies to a wire cooling rack and allow them to cool completely before glazing.
- Prepare Maple Glaze: Just before serving, in a small saucepan, whisk 2 teaspoons cornstarch with 4 teaspoons warm water to create a slurry. Add ⅓ cup pure maple syrup and combine well.
- Cook Glaze: Place the saucepan over high heat and bring the mixture to a boil. Immediately reduce the heat to low and simmer, stirring occasionally, until the glaze has thickened to a syrupy consistency.
- Glaze and Serve: Spoon the warm maple glaze over the cooled pumpkin cookies as desired and serve immediately for a flavorful finishing touch.
Notes
- Use gluten-free flour blend of your choice; ensure it includes xanthan gum or add separately if needed for best texture.
- Pumpkin purée must be pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
- To keep the glaze smooth, whisk continuously while heating and adjust consistency with small amounts of water if too thick.
- Cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a vegan version, substitute egg with a flaxseed or chia egg and use maple syrup accordingly.
Keywords: Healthy pumpkin cookies, gluten-free pumpkin cookies, pumpkin spice cookies, maple glazed cookies, autumn cookies, baked pumpkin treats
