Tag Archives: Pumpkin

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

That’s a mouthful of a title, isn’t it? How did this happen? Well, I was looking up pumpkin butter recipes since you know I have container of Trader Joe’s pumpkin butter. But I didn’t have eggs.

I was craving pumpkin in any way, shape or form. I didn’t find any good recipes that were eggless, so I opted to look for a sugar cookie recipe. I came across the same issue. I just didn’t like any of them. But I did find one that I modified. For some reason, it became a gluten and egg free, low-fat “crumb cake.”

I wasn’t complaining. It had the texture of a crumb cake with the top a little crispy like a sugar cookie. It was so good and luckily I sliced it up and put them away or else all would have gone straight into my stomach. You can try this recipe with any of your favorite butters. Maybe apple butter next time? Yum! 

Pumpkin Butter Sugar Cookie “Crumb Cake” (Inspired by this recipe)

Ingredients (Makes Eight Cake Slices or Cookie Balls*)

• 3 Tbsps of Pumpkin Butter
• 3 Tbsps of Light Butter (Melted)
• ½ Tbsp Pure Maple Syrup
• 2 Tbsps Non-Dairy Milk (I used Soy)
• 1 Cup of All Purpose Baking Flour (I used Bob’s Red Mill GF)
• 1/3 Cup of Rolled Oats
• 2 Tbsps Brown Sugar
• 2 Tbsps Pure Cane Sugar
• 1 tsp of Cinnamong
• 1 tsp Baking Powder

Preheat oven to 350F. In a small bowl, mix pumpkin butter, melted butter, maple syrup and milk. Set aside. Then in a large bowl, add the remaining dry ingredients and blend. Take pumpkin butter mixture and mix into dry ingredients very well. Take a 9 inch cake pan (or whatever you want to cook it in, try a cupcake pan too maybe?) and spray with non-stick cooking spray.

Pour cookie-cake mixture into it and place into oven. Bake for 12-14 minutes or until golden. Remove and let cool for about 30 minutes. Drizzle some maple syrup and sprinkle some cinnamon. Slice and eat!

*Or if your bored (like I was, ha!) take the finished ”cake” and add 1 Tbsp of milk or maple syrup (or do half an half). Smush mixture together and then form into cookie balls. Sprinkle with cinnamon or add some almonds, like my dark chocolate coconut almond butter cookie recipe. Enjoy!Calories (Per Serving): 120  Fat: 2g  Fiber: 2g  Sugar: 10.5g  Protein: 2.5g