Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups whole wheat flour, (plus more if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup (one stick) unsalted butter, (chilled and cut into small cubes)
- 1/2 cup pure maple syrup
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 Tablespoon pure vanilla extract
- Optional maple sugar (cinnamon sugar, turbinado or coarse sugar)
Instruction
- Sift together the flour, baking soda, salt, and pumpkin pie spice.
- Using a pastry cutter or fork, cut in the butter until you have small crumbly bits.
- Add the maple syrup, pumpkin, and vanilla and mix well, kneading in extra flour if the dough is too sticky.
- Roll dough into a ball, cover with plastic wrap, and chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F and line baking sheets with silicone baking mats or parchment paper.
- On a lightly floured surface, roll the dough to about 1/4-1/2 inch thickness.
- Using a sharp knife, cut into about 1 1/2 inch squares or rectangles. Prick holes in the top (I used a chopstick). Sprinkle with your choice of sugar, if desired.
- Bake for 16-18 minutes, or until set and lightly browned (longer if you would like the crispier).
- Cool on baking sheets for about two or three minutes, then transfer to racks to cool completely. Store in an airtight container.
