Prep 15 mins
Cook 12 mins
This is a great recipe to use up that 1/2 cup leftover pumpkin. Good flavour too. Made this today and used 1/2 cup Splenda instead of white sugar. Used whole wheat flour instead of white. Used a 1 1/2 in. cookie scoop and made 32 cookies. These are soft cakelike cookies. Raisins or nuts could be added if desired.
- 1⁄2 cup soft margarine or 1⁄2 cup butter
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 large egg
- 3 tablespoons maple syrup
- 1⁄2 cup pumpkin puree
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- Cream margarine and sugars together until light and fluffy.
- Beat in egg, maple syrup and pumpkin.
- Mix together flour, baking soda, cinnamon, nutmeg and salt.
- Stir flour mixture into creamed mixture in thirds.
- Drop heaping tablespoons of dough on cookie sheet.
- Bake at 350°F for 10-12 minutes.
this was an okay recipe for me, when I see maple in a recipe I want to taste MAPLE. So with a little tweaking I got the maple flavor I wanted, instead of the brown sugar, I put maple sugar and only put 1/3 cup and put 4 tbsp maple syrup. Other than that, the recipe is one I will be keeping.
Very easy to make. I used Splenda instead of white sugar & didn't have any maple syrup so used golden syrup instead & used about 3/4 cup fresh mashed pumpkin. They were still very sweet so may cut down on the brown sugar a bit next time. Like the last reviewer I just mixed the dry ingredients straight into the wet mix too! My 16 month old daughter thought these were great!