These turned out great! Nice and fluffy, and the info about layering two baking sheets was excellent! I often overcook the bottoms of cookies before the tops are done, but no more! The dough alone is fabulous. You can really taste the roasted nuts in it. The cookies are beautiful! They are a little cakey, but not too much so. They're soft and fluffy, full of chocolate chips, and the actual cookie is suuuper sweet. I would actually recommend using dark or even bittersweet chocolate to cut the sweetness of the cookie. I toasted pecans and used those because I hate walnuts. I also added a couple of dashes of pumpkin pie spice, but you can't even taste it. I made them the size she recommends, until I got down to the last two cookie balls, which I made about 3-4 tablespoons or so worth of dough each. They were bigger and extra fluffy, and amazing. Next time, I'll make them all bigger. Thanks so much for this recipe!

Reviewed On: Oct. 5, 2008

This made far too much of the pumpkin mixture. I poured most of it in, and while cooking, it overflowed in the oven. I had to take the pie out and actually dump some of the mix down the sink. I cooked it for waaaay longer than called for, and the toothpick was NEVER clean. I cooked it a ridiculously long time. I couldn't keep it in the oven any longer, or else the bottom of the crust would have burned. The pie was still jiggly when I took it out. It got firmer while in the fridge, but the pie layer still wasn't a great texture. I made double the streusel recipe, and the amount was perfect. My husband thought it was pretty good. If I hadn't had such a pain in the cooking it (and cleaning up after it), I might have given it a better rating.

Reviewed On: Oct. 30, 2006