Banana-Pumpkin Drop Cookies with Maple Glaze
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 107.7
- Total Fat: 0.5 g
- Cholesterol: 7.9 mg
- Sodium: 112.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Banana-Pumpkin Drop Cookies with Maple Glaze calories by ingredient
Introduction
These moist, soft cookies are a cross between banana bread and pumpkin pie. They get an extra flavor kick from a maple syrup glaze. Enjoy! These moist, soft cookies are a cross between banana bread and pumpkin pie. They get an extra flavor kick from a maple syrup glaze. Enjoy!Number of Servings: 24
Ingredients
-
Cookie:
2 cups of all-purpose flor
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/8 teaspoon of ground nutmeg
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup unsweetened apple sauce
1 cup firmly packed brown sugar
1 large egg at room temperature
1/2 cup mashed banana (1 small)
1/2 cup canned pumpkin puree
Glaze:
3/4 cups of confectioner's sugar
3 Tablespoons of pure maple syrup
1 teaspoon of vanilla extract
Directions
Adjust rack to lower third of the oven and preheat oven to 350 degrees F.
Sift together dry ingredients; set aside. In a large bowl, mix together the applesauce, sugar and egg. Add banana and pumpkin then add the flour mixture and stir until smooth.
Drop by tablespoonfuls onto a parchment lined baking sheet until you have 24 same-sized cookies. Bake about 12 minutes or until light brown on bottoms. Remove to a wire rack to cool slightly.
For glaze, stir together in a small bowl the powdered sugar, maple syrup and vanilla until smooth. Dip just the top of the cookies into the glaze and cool upright on wire racks until glaze is set.
Serving Size: Makes 24 cookies with glaze
Number of Servings: 24
Recipe submitted by SparkPeople user MGONZALES22.
Sift together dry ingredients; set aside. In a large bowl, mix together the applesauce, sugar and egg. Add banana and pumpkin then add the flour mixture and stir until smooth.
Drop by tablespoonfuls onto a parchment lined baking sheet until you have 24 same-sized cookies. Bake about 12 minutes or until light brown on bottoms. Remove to a wire rack to cool slightly.
For glaze, stir together in a small bowl the powdered sugar, maple syrup and vanilla until smooth. Dip just the top of the cookies into the glaze and cool upright on wire racks until glaze is set.
Serving Size: Makes 24 cookies with glaze
Number of Servings: 24
Recipe submitted by SparkPeople user MGONZALES22.