As I write this post, I am humming the tune of “Sleigh Ride” and watching the snow fall. And no, I am not at the North Pole! It has been a crazy October 29 here in the Northeast – the day started with the trees on full autumnal color display and is ending with a winter wonderland. What a wacky day! I have to keep reminding myself that Halloween is only two days away.
In preparation for a Halloween potluck lunch on Monday, I baked some cookies today. I was inspired by a recipe for Old-Fashioned Soft Pumpkin Cookies, and was especially impressed when the degree of difficulty was noted as “easy.” I played around with the ingredients, adding some whole wheat flour and substituting the refined sugar with honey. The result was a light and fluffy cookie…that really needed a sweet glaze topping. So I got out my saucepan and melted a few ingredients…into a sweet, yummy concoction. I drizzled the glaze onto the cookies and that looked much better. However, I had to try another one with the glaze just to make sure that they were good enough to bring to the potluck. I think that my coworkers will enjoy them…if the plate of cookies lasts until Monday!
Ingredients
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger or nutmeg
1/2 teaspoon salt
1 cup honey
1/2 cup butter (1 stick), softened
1 cup pure canned pumpkin
1 egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions
PREHEAT oven to 350° F.
COMBINE flours, baking soda, baking powder, cinnamon, ginger (or nutmeg) and salt in medium bowl. Beat honey and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 1/2 cup maple sugar, 1 tablespoon milk, 1 tablespoon melted butter, 1 tablespoon maple syrup and 1 teaspoon vanilla extract in small saucepan on low heat until smooth. Allow glaze to cool for a few minutes before drizzling on the cookies.
I am sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Lady Behind the Curtain, Miz Helen’s Country Cottage, This Chick Cooks, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Beauty and Bedlam and Everyday Sisters.
SensitiveEconomist 
Thank you for sharing this soft pumpkin cookie at Joy of Desserts. Brr … we’ve seen the weather reports for the rest of the country. Stay warm inside. It’s been crazy Halloween weather here in California too. We’re used to the weather suddenly turning cold on Halloween, but not today! Wishing you a great Halloween. I’m looking forward to Christmas too. 🙂
These were delicious! I made them with 1 1/2 cups sugar since I don’t have a sensitivity and they were very good. I loved your glaze too….much better than frosting.
I am glad that you enjoyed these cookies! It’s good to know that the sugar and sugar-free versions both have good results.
I just love your cookies and the glaze makes them so special! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great day and come back soon!
Miz Helen
yum…looks very delicious, am drooling. I am sure that is great with my hot coffee in the morning. Dropping some love for Food Trip Friday, hope that you can visit me back
I saw your cookies featured on the Dr. Oz Show recently – great job!! Now the whole world can taste how delish these are!