Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

In a food processor or blender, add ingredients 1 to 5 (pumpkin through maple syrup) and blend until a smooth batter forms, about 1 to 2 minutes.

Form into small balls and press flat with a spoon to leave a small indent on top of each one. Press a raspberry into each indent.

Bake for 15 to 20 minutes, or until the bottom of each cookie has slightly browned. Serve warm.