There has been a ton of maple and pumpkin butter going on in this blog. I promise you, this is the last recipe. Unless I get my hands on cream cheese, them I am making a pumpkin butter cheesecake. Luckily, I already have a smiliar recipe; an apple butter cheesecake. You’ve been spared.
I still was craving sugar cookies after having the pumpkin butter sugar cookie “crumb cake.” I found a super cool microwaveable recipe, but I felt that the serving was too much for one cookie in terms of calories and sugar. I ended up turning on the oven and baking the cookie mixture.
The results? A delicious, soft pumpkin butter sugar cookie. I know my decor is becoming reptative, but if I had pecans, that would have been my topping of choice. Go make these now and enjoy 🙂
Pumpkin Butter Sugar Cookies (Inspired by this recipe)
Ingredients (Makes Three Sugar Cookies)
- 1 Tbsp of Pumpkin Butter
- 1 Tbsp of Light Butter (Melted)
- 1 tsp Pure Maple Syrup
- 3 Tbsps of All Purpose Baking Flour (I used Bob’s Red Mill GF)
- 1 Tbsps Brown Sugar
- 1 Tbsps Pure Cane Sugar
- 1/4 tsp of Cinnamon
- 1/4 tsp Baking Powder
- Dash of Salt
Preheat over to 325F. Mix all ingredients into a bowl. Form dough into three balls and place onto a cookie sheet with a non-stick cooking spray. Feel free to top with nuts, maple drizzle or more cinnamon.
Place cookies into over and cook for about 10-12 minutes or until golden brown. Remove from oven and let cool for about 10-20 minutes. Then eat!Calories (Per Cookie): 85 Fat: 2g Fiber: 3g Protein: 3g Sugars: 9g