Ingrédients pour Maple Pumpkin Cookies
- 1 cup (2 sticks) softened margarine
- Brown Sugar
- White Sugar
- 1 large egg
- 1/2 cup maple syrup
- Pumpkin Puree
- 2 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
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Comment préparer Maple Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened margarine and 1 cup granulated sugar (or 1 cup Splenda) until light and fluffy.
- Beat in 1 large egg, 1/2 cup maple syrup, and 1/2 cup pumpkin puree.
- In a separate bowl, whisk together 2 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Use a 1 1/2-inch cookie scoop to drop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
0g
Carbs
4g
