Maple Pumpkin Cookies
27 mins (prep 15, cooking 12)
11 ingredients
36 servings
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.

Categories:  <-30-mins , small-appliance , oven , number-of-servings , equipment , mixer , drop-cookies , cookie-and-brownie , time-to-make , dessert ,
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Serving Size (18.1 g)
Servings 36
Amount per Serving
Calories 74.9 Calories from Fat 25.56
% Daily Value *
Total Fat 2.84g 157.25%
Saturated Fat 1.72g 309.78%
Trans Fat 0.11g %
Cholesterol 7.07mg 84.78%
Sodium 89.63mg 134.45%
Total Carbohydrate 12.2g 146.41%
Dietary Fiber 0.75 g 108.7%
Sugars 7.34 g %
Protein 0.92g 66.01%
Vitamin A 82.95IU% Vitamin C 0.0mg%
Calcium 7.84mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg, pumpkin puree