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!
Excellent, easy to make cookies. I used a little over 1/2c of fresh cooked, mashed pumpkin. I measured the dry ingredients directly into the creamed mixture and mixed all at once. They were baked on a dark, non-stick cookie sheet. They baked perfectly! They are delicious dipped in milk, or enjoy with a glass of apple cider. Must bake more! :)
Soft and delicious! They made my house smell wonderful as they were baking. They were a wonderful texture for my 1 year old to chew. Thanks!
Usually I don't like the softer cookies...but this had a great flavour so I changed my mind. I added raisins too, very good.
I love soft cookies - these are no exception. I used whole wheat flour and decreased the margarine a bit. I also added maple flavouring as I used pancake syrup as well. I think these are best just cool after coming out of the oven - the outside has a bit of a crisp, while the inside is extremely soft. Thanks for the great recipe!!
Wonderful soft cake-like cookie. I did not have maple syrup so I used pancake syrup and added 1 teaspoon of maple flavoring. Also added 3/4 cup golden raisins. Next time I'll increase the maple flavor (not strong enough for me). This is a keeper. And a good way to use up that leftover pumpkin after making pumpkin bread.