Healthier Pumpkin Cookies with a Maple Glaze

Name: Healthier Pumpkin Cookies with a Maple Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18
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

Prep 15 min Cook 20 min Serves 18 Source

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

Steps

1
Preheat oven to 350° Fahrenheit. Lightly grease baking sheet with neutral cooking spray and set aside.
2
Add 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 medium banana, ⅓ cup pure maple syrup, and ½ teaspoon pure vanilla extract to large mixing bowl. Stir all ingredients together until fully incorporated into smooth cookie dough.
3
Use cookie scoop with release handle to portion prepared cookie dough out of mixing bowl and place scoops of dough onto prepared baking sheet. Repeat until all cookie dough has been portioned into individual scoops, leaving space between each scoop on baking sheet to allow for spreading.
4
Place filled baking sheet in preheated oven. Bake cookies 13 minutes. After 13 minutes, check doneness. Continue baking cookies 2 to 3 minutes or as needed until edges are just dry and firm.
5
Once cookies are fully baked, carefully remove baking sheet from oven. Transfer cookies from baking sheet to wire cooling rack and let cookies cool completely.
6
Immediately before serving cookies, add 2 teaspoons cornstarch and 4 teaspoons warm water to small saucepan. Whisk ingredients together until fully combined into slurry.
7
Add ⅓ cup pure maple syrup to saucepan and whisk to incorporate. Place saucepan on stovetop over high heat.
8
Bring mixture to boil, then immediately reduce heat to low. Simmer mixture, stirring as needed, until thickened.
9
Spoon glaze over tops of pumpkin cookies as desired. Serve immediately.