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Maple Glazed Pumpkin Cookies

It all started with this:


Well, to be perfectly honest, it all started with this:


One cupcake.


Two children.


When Miss Rae and I went to pick up J Man from school today, we didn’t see him right away. Usually kids are lined up beside the bike rack, waiting. Today there was a giant mob of kindergarteners and in the midst of this mob, one very flustered dad trying to hand out birthday cupcakes.

Luckily, there were just enough for all. Well, all kindergarteners.

Little Miss is NOT in kindergarten. There weren’t (nor did I expect there to be) any cupcakes for her.

“Distraught” is a very tame word to describe this situation. There was absolutely wailing and gnashing of teeth.

Thankfully, J Man is a very sweet brother and agreed to share.

Thankfully, we had a special friend waiting for us at home. Distraction is king in this house.

Thankfully, we made cookies.



Pumpkin cookies. As per usual, our treats were not seasonally appropriate being that the most sought after cookie cutters were dinosaurs, hearts and “mouses”.


Our friend Gabby is moving to my beloved Portland. I’m happy for her, but sad for us. And when I say “us”, I mean my kiddos who have fallen head-over-heels in love with this girl.




Maybe it’s because she’s an awesome trampoliner.



We frosted our cookies with maple glaze and then ate too many.

This recipe makes a lot of dinosaurs, hearts and “mouses”. Good thing, because sharing one cupcake is enough sharing for the day. No one wants to share their cookie too.

P.S. I insisted on at least one pumpkin shaped pumpkin cookie. Everyone liked the mouses better.

P.P.S. We’ll miss you, Gabs!


Maple Glazed Pumpkin Cookies


2 cups flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp salt
1/2 cup brown sugar
3/4 cup earth balance vegan butter
1 TBS molasses
1/2 cup pumpkin purée
1 tsp vanilla

2 cups powdered sugar
1/2 tsp maple extract
2 TBS almond milk

Combine dry ingredients in food processor. Pulse a few times to mix. Add butter (chunked) and pulse until butter is broken up and well dispersed.

In a large measuring cup, mix pumpkin, vanilla and molasses. Add to flour mixture and mix until a soft dough is formed. Press into a circle /disk shape and wrap in Saran. Refrigerate until ready to use.

When ready to cut, roll dough out and cut into desired shapes. Bake for 8 minutes at 350.

Whisk glaze ingredients and dip tops of each cooled cookie in glaze. Let set.


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