Maple Pumpkin Cookies
"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."
photo by Dorel
- Ready In:
- 27mins
- Ingredients:
- 11
- Yields:
-
36 cookies
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 2 more reviews
Tweaks
-
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!
RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
