Pumpkin Cake Bites with Maple Frosting
Preparation Time: 10 minnutes
Servings: 8 dozen cookies
I don’t know if you are quite aware of the health benefits of pumpkins, but they are certainly a wonder veg! They are pretty much good for what ails you. (I am not kidding – google it and you will be amazed).
You know how excited I get to call my cookies healthy, so I figured I would need to make a cookie version of one of my family’s favourite cakes. The health benefits will definitely outweigh the calorie count!
Ingredients
2 3/4 cups flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1 1/2 tsp. Cinnamon
1 1/4 tsp. Ground ginger
3/4 tsp. Nutmeg
3/4 cup butter or oil
2 eggs
2 cups packed light brown sugar
1 15 oz. Can pumpkin puree (not pumpkin pie filling!)
1 tsp. Vanilla
Frosting:
4 Tablespoon butter or margarine
1 3/4 cup confectioners’ sugar
2 Tablespoons milk (or substitute)
2 tsp. Maple extract
Directions
1. Whisk together first six ingredients in a bowl. In the bowl of a mixer, beat butter and sugar until fully blended. Mix in eggs. Add pumpkin and vanilla and mix until well combined. Add flour mixture and mix just until fully incorporated.
2. Chill batter for a minimum of 1/2 hr.
3. Preheat oven to 375. Scoop dough with a small cookie scoop onto lined cookie sheets. Bake for 12 minutes. Allow to cool and frost with maple frosting.
4. Heat butter in a small saucepan until it just begins to darken. Remove from heat and add remaining ingredients. Stir well so there are no lumps. As the frosting cools it will thicken, dip cookies in frosting before it is too thick.
NOTE: - If frosting gets too thick, rewarm in microwave for 10 seconds.
- If you do not have maple extract, it will be just as good with vanilla extract.
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