• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

APPLE CINNAMON SUGAR PREPARATION

• In a mixing bowl, add the diced apples. Mix in the light brown sugar and ground cinnamon until the apples are evenly coated. Set aside.
  1 apple, 0.88 oz light brown sugar, 1 Tbsp ground cinnamon
  

PUMPKIN SPICE COOKIE DOUGH PREPARATION

• In a stand mixer, fitted with the paddle attachment, beat the softened butter together with the light brown sugar on low speed until combined. Gradually increase the speed to medium-high and mix until light and fluffy for about 2 minutes. NOTE: Scrape down the sides and bottom of the bowl when needed.
  4 oz butter, 5.29 oz light brown sugar
  
• Add in the egg and vanilla bean paste. Beat on medium-high speed until the mixture is combined for about 1 minute. NOTE: Scrape down the sides and bottom of the bowl when needed.
  1 egg, 2 tsp vanilla bean paste
  
• Add the all-purpose flour, baking powder, pumpkin pie spice and sea salt. Beat on low until just combined and no streaks of flour remain, about 30 seconds.
  7.35 oz all-purpose flour, 1/2 tsp baking powder, 1/2 tsp sea salt, 1 tsp pumpkin pie spice
  
• Fold in the apple mixture. NOTE: Do not over mix.
  
• Using a 2 Tablespoon cookie scoop, scoop the dough into balls, placing them 2 inches | 6 cm apart on your prepared baking sheet.
  

BAKE!

• Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your fritters from 10 minutes). It is ready when the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle.

  Once your Baked Apple Fritter Cookies are out of the oven, brush them right away with the maple vanilla glaze, before transferring them onto your cooling rack.
  

MAPLE VANILLA GLAZE PREPARATION

• While the cookies are baking, prepare the maple vanilla glaze. In a small bowl, combine the powdered sugar together with the maple syrup, milk, and vanilla bean paste. NOTE: The glaze will be a little thick, but should still be spoonable. If it’s not, add a teaspoon of milk to thin it out.
  4.24 oz powdered sugar, 2 Tbsp milk, 1/2 tsp vanilla bean paste, 1 Tbsp Maple syrup
  
• Brush the glaze over the hot cookies. Let the cookies set for 10 minutes for the glaze to harden before digging in! Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: These Baked Apple Fritter Cookies are best stored at room temperature in a single layer. Avoid plastic container as they will get soggy. Enjoy within 3 days.