Maple-Pumpkin Muffin Cookies

This is much delayed. I made these for my birthday dinner a month and a half ago. Either way, here is a pretty tasty - a nice balance of savory and sweet - recipe. They may have turned out muffin-y because of the high altitude; adjust leavening as needed.

Maple-Pumpkin Muffin Cookies
2 cups creamed, baked pumpkin (can use canned or alternative squash)
1 tsp nutmeg
1 Tbsp cinnamon
1 tsp dry, ground ginger
Mix together in an electric mixer. If given to you by your mother, they'll turn out even better.

1 c butter, cut into small cubes
1 c maple syrup (or honey, if maple syrup is out of the question, can augment with extract)
1 egg
1/2 c honey
1 tsp vanilla or almond extract
Add to mixture and blend until smooth.

2 c white flour
1 c whole wheat pastry flour
1 tsp salt (omit or half if butter is salted)
1 c thick oats
2 tsp baking soda
1/2 tbsp baking powder
In a separate bowl, mix dry ingredients and then gradually blend into pumpkin mixture.

1 c chopped pecans (optional)
1 c diced apple or pear (optional)
These ingredients may be altered or omitted if prefered.
Stir in by hand. Spoon onto lightly greased baking sheet. These bake nicely as larger cookies or as very small cookies depending on batch needed; makes about two to four dozen depending on size. Bake at 375 F for 13-15 minutes, until lightly browned. Note: Honey and syrup like to burn, so use an insulated pan or bake on one rack with an insulating tray immediately below to prevent blackened bottoms.

The leftover dough froze wonderfully and provided a great morning sweet when I got around to baking some of the leftovers. One can also make a sweeter cookie by adding a 1/4 cup of sugar or slightly more honey.

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Also, I have been baking biscuits in the morning. Yes, mornings before I go to the bakery. I am working out a roughshod recipe, but have not had buttermilk around because I am actively moving. Once settled again, expect to hear about a buttermilk-cornmeal biscuit recipe sooner or later (within two weeks). I have access to fantastic blue cornmeal from the CSA store and can often find buttermilk on discount. I also want to start culturing kefir and yogurt once I've moved, especially with the fantastic kefir starter gift from my brother and sister(-in-law). Expect posts of such exploits as well.