• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup flour -- all-purpose
  • 1 cup flour -- whole-grain wheat
  • 3/4 cup light brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves -- ground
  • 1/4 teaspoon ground ginger
  • 15 ounces pumpkin -- canned
  • 1 egg
  • 1/4 cup maple syrup


  • reheat oven to 325*. Line a cookie sheet with Reynolds Parchment Paper; set aside. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in large mixing bowl until well combined. Add pumpkin, egg and syrup in a small bowl and mix together well. Add to flour mixture and beat until well combined, but do not over mix. Scoop 2 tablespoons dough onto baking sheet. Flatten with moist spatula or fork. Continue with the rest of the dough. Bake 15 minutes or until browned


Only 1 point per cookie! Great for the season!

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