It’s almost time for Halloween and with that all the spooky sweet treats. However, not all Halloween treats are filled with the best ingredients. This is where cooking with 100% pure organic maple syrup can sweeten your Halloween even more! By changing out some of the sugars used with maple syrup you are sure to have a delicious treat that is also better for you. Here are a few Halloween treats made with maple syrup from some of our favorite foodies.
Halloween Treats Made with Maple Syrup
Maple Cut Out Cookies
Adapted from Taste of Home
Are you looking for cookies you can use your cookie cutters on? These maple cut out cookies are just the treat! Even better, you can switch out traditional sugars for maple syrup to get a healthier treat packed with flavor. These cookies can be enjoyed as is or you can add frosting to the top for an extra punch of flavor.
For an extra bit of spookiness, try getting some cookie cutters in the shapes of ghosts, goblins, and other tricky treats. If you have kids, you can enlist them into decorating the cookies once they come out of the oven.
1/4 cup butter, softened
3/4 cup 100% pure maple syrup (The grade of maple syrup will dictate how strong the flavor is.)
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
In a large bowl beat together butter and maple syrup until fully blended. Beat in egg and vanilla next. **Tip – Make sure to use room temperature maple syrup as cold maple syrup will cause clumping.
In a separate bowl, which together flour, backing powder, and salt.
Beat in your butter mixture slowly.
Dough should be dense enough to separate into two portions.
Shape each into a disk. Wrap and refrigerate for one hour or until firm enough to roll.
Preheat oven to Bake at 325°F.
On a lightly floured surface, roll each portion of dough to ¼ inch thickness.
Dip cookie cutters in flour and shake excess flour loose.
Cut dough with Halloween-shaped cookie cutters.
Place two inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes or until the edges are slightly browned.
Remove from the oven and move them to a wire rack to cool.
When cooled frost these or serve as they are.
Maple Pumpkin Chocolate Chip Cookies
Adapted from Delish
Are you looking for a way to enjoy your favorite fall flavor as part of your Halloween treats? These maple pumpkin chocolate chip cookies are just what you need! Even better, they are easy to make. Using maple syrup will add a special flavor profile you won’t get from a traditional pumpkin cookie.
Pair these with milk, hot chocolate, or even that pumpkin spice coffee and you’ve got a new October favorite.
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup 100% pure maple syrup
3/4 cup pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 cup semi-sweet chocolate chips
Preheat the oven to Bake at 350°F and then line two large baking sheets with parchment paper.
In a small, mix together flour, baking soda, pumpkin spice, and salt.
In a separate large bowl using a hand mixer, cream together butter, brown sugar, and maple syrup until light and fluffy.
Beat in pumpkin, egg, and vanilla extract until combined.
Add in the flour mixture.
Beat on low until no raw flour appears.
Fold in chocolate chips.
Refrigerate dough for thirty minutes.
Scoop one inch balls onto prepared baking sheets and space them two inches apart.
Bake up until full and golden around the edges for about ten minutes.
Move to a cooling rack and enjoy.
Maple Upside-Down Pear Tartlets
Adapted from Country Living
For something a bit more decadent but still devilishly delicious, pear tartlets might just tickle your tastebuds like no other fall treat.
1 3/4 lb D’Anjou pears
4 tbsp butter
1 c 100% pure maple syrup
1 sheet puff pastry
Heat the oven to Bake at 375°F.
Peel, core, and cut the pears into ½ inch wedges.
Melt half of the butter in a skillet.
Add pears and cook over medium-high heat until juices release and begin to turn golden on edges.
Drain juices and set pears aside.
Place maple syrup in a large skillet over high heat until the sugar bubbles.
Add remaining two tablespoons butter and pears, being careful as the syrup mixture will sputter.
Turn to coat pears using a heatproof rubber spatula.
Remove pan from heat and spoon pear slices into the cups of a jumbo muffin tin. Arrange to form a 1-inch layer.
Cut the pasty (it should be about ⅛ inch thick) into six 2 ½ inch rounds.
Top the pears in each muffin cup with a piece of puff pastry.
Bake until pastry puffs are a golden brown. (About 20 minutes)
Cool on a wire rack.
Remove and serve pear side up.
Maple No-Bake Granola Bars
Adapted from Forks and Beans
Are you looking for a quick Halloween treat to take on the go? These maple no-bake granola bars are a delicious treat for Halloween that can be modified to fit any diet restrictions. Even better, the maple syrup will pack in some great flavors for a fabulous treat you can share or enjoy on your own. Remember, the type of maple syrup you choose will impact the maple flavor. The darker the maple syrup is, the stronger the flavor will be.
So, when you are packing up the to-go treats this All Hallow’s Eve, remember the granola bars as a easy but yummy snack.
2 cups crispy gluten-free brown rice cereal
1 1/2 cups rolled oats
1/2 cup refined coconut oil
3/4 cup 100% pure maple syrup
1/2 cup peanut butter (or seed butter for nut-free option)
pinch of sea salt
1/2 cup mini non-dairy chocolate chips (optional)
Line an 8×8 pan with parchment paper. Set aside.
In a medium bowl, mix together the oats and cereal.
Melt the coconut oil and maple syrup together in a saucepan over medium heat.
Bring to a boil and then reduce heat.
Allow to simmer for another two minutes, stirring consistently. The cook on the maple syrup will help to hold the granola bars together.
Add the nut or seed butter into the saucepan until melted.
Remove from heat.
Press firmly into the pan with a small piece of parchment paper to keep from sticking to your fingers.
Allow to cool down for 5 minutes. This will keep chocolate chips from melted when being added.
Press chocolate chips into the tops of the granola bars.