menu
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Today Show    House Beautiful    Best of New York   
  •   Daily Candy    Oprah's "O" List    Health Magazine    CBS Sunday Morning    CNN  The Sun      Businessweek   
  •   New York 1    Macy's Famous Chefs    New York Times    Time Out New York    New York Magazine     NYC TV   
  •   New York Daily News    Reader's Digest    Gerry Frank's New York    Mademoiselle    Time Out New York Kids  
  •   Oprah's Favorite Things TV Show    Food Finds on Food Network    Oxygen    Early Today Show    Today Show   
  •   New York Observer    Money Magazine    Oprah's "O" List    Crain's NY    Manhattan User's Guide       NPR   

Maple Syrup Pumpkin Cookies - October, 2018.

October comes with cravings of maple syrup and pumpkin. Why not combine? These cookies are oh-so-subtle in a good way; neither taste dominates.

Real maple syrup is a must. I know it’s devastatingly expensive, but worth every penny for an organic sweetener. BTW, I use canned pumpkin (without spices). I have no patience for boiling gourds and putting through a sieve.

I add sunflower seeds for crunch. After baking, I sprinkle with maple syrup sugar.

  • Ingredients
  • 2 sticks (16 tablespoons) unsalted butter softened to room temperature
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 ½ cup maple syrup (the real deal)
  • 1 teaspoon vanilla extract
  • ½ cup pure pumpkin
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 3 ¼ cups all-purpose flour
  • Directions
  • Preheat oven to 350 degrees F (175 C).
  • Grease cookie sheets.
  • In a large mixing bowl, cream the butter and brown sugar.
  • Add the egg, maple syrup, vanilla and pumpkin. Mix well.
  • Measure the baking soda, salt, flour and sift directly into the mixing bowl. Combine well.
  • With a big spoon, scoop out a 1” ball of batter and place on cookie sheet.
  • Make a depression with the bottom of a small spoon and fill with sunflower seeds.
  • Bake 10-12 minutes.
  • Remove from oven.
  • Sprinkle the cookies with maple syrup sugar.
  • Cool for 30 minutes. Remove from pan to plate. Repeat.
  • Makes 50-60 small cookies.
Opt-in to the Fat Witch Newsletter for monthly discount codes  

Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.