Total Time
27mins
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.

Ingredients Nutrition

Directions

  1. Cream margarine and sugars together until light and fluffy.
  2. Beat in egg, maple syrup and pumpkin.
  3. Mix together flour, baking soda, cinnamon, nutmeg and salt.
  4. Stir flour mixture into creamed mixture in thirds.
  5. Drop heaping tablespoons of dough on cookie sheet.
  6. Bake at 350°F for 10-12 minutes.
Most Helpful

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.

paulsess1967 October 18, 2007

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!

**Mandy** January 21, 2007