Bake up these delicious Maple Glazed Pumpkin Cranberry Walnut Cookies, they’re delightful and perfect to have during the fall season.  

First, preheat your oven to 375 °F. As your oven is preheating, you’re going to make the cookie dough. Cream together coconut oil and sugars, and add pumpkin, salt and pumpkin pie spice. Mix until the dough is well combined. This recipe is unique as it doesn’t require butter or eggs, since the coconut oil and pumpkin keep the dough moist and together.  

Next, stir together flour and baking soda in another bowl.  

Time to add the dry ingredients to the wet ingredients and stir until the two are well combined. Fold in the cranberries and walnuts, which add a tart and nutty crunch to the cookies.  

Using a rounded tablespoon, scoop dough onto a parchment-lined baking sheet 1 inch apart. Bake for 12-15 minutes. Transfer to a cooling rack and allow the cookies to cool completely.

To make the maple glaze, whisk together powdered sugar, maple syrup and coconut oil. Drizzle the maple glaze over the cookies.  

This Maple Glazed Pumpkin Cranberry Walnut Cookies recipe is a must-have for when you are craving a sweet dessert this fall. This recipe is great for bringing to potlucks, a late-night treat or simply enjoying with your friends and family.    

Prep Time:  10 minutes   |    Cook Time:  30 minutes   |    Total Time:  40 minutes   |    Servings:  24 cookies

Ingredients:

• 3/4 cup  Simply Nature  Organic Coconut Oil
• 1/4 cup  Baker’s Corner  Brown Sugar
• 1/4 cup  Baker’s Corner  Granulated Sugar
• 3/4 cup  Baker’s Corner  100% Pure Canned Pumpkin*
• 1/4 teaspoon  Stonemill  Iodized Salt
• 1 teaspoon  Stonemill  Pumpkin Pie Spice*
• 1 cup  Baker’s Corner  All Purpose Flour
• 1/2 teaspoon Baker's Corner  Baking Soda
• 1/2 cups Southern Grove  Chopped Walnuts
• 1/2 cup Southern Grove Dried Cranberries

Maple Glaze:

• 1/3 cup plus 2 tablespoons Baker's Corner Powdered Sugar
• 1/4 cup Specially Selected 100% Pure Maple Syrup
• 1 teaspoon Simply Nature Organic Coconut Oil

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 375°.
2. Cream together coconut oil and sugars. Add pumpkin, salt and pumpkin pie spice and mix until well combined.
3. In a separate bowl, stir together flour and baking soda.
4. Add dry ingredients to wet ingredients and stir until thoroughly combined. Fold in walnuts and cranberries.
5. Using a rounded tablespoon, scoop dough onto a parchment lined baking sheet 1-inch apart. Bake for 12-15 minutes. Transfer to a cooling rack; cool completely.
6. For the maple glaze; In a small bowl, whisk together ingredients. Drizzle over cookies immediately.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen