I used a whole cup of fresh cooked and pureed pumpkin and these were really moist and light. You can't even tell they're made with whole wheat. DH adores pumpkin and I'm not that keen but we both enjoyed these.

Reviewed On: Oct. 15, 2009

As-is 4 stars, but 5 with alterations! I add corn, garlic powder, and dried parsley, omitting the celery seed. I also halve the celery. 1.5x sauce is perfect. A great tip my mum gave me is to pour a handful of dry beans in the bottom pie crust before baking to prevent it from puffing up.

Reviewed On: Sep. 27, 2009

These were very rich and chocolaty. I followed prev. suggestions used half-brown and half-white sugar, and baked for only 8 minutes to keep them soft. Personally, I prefer a more chewy texture, but these were still a great chocolate fix. If I make them again I'll double the nuts - I hate it when you only get one or two in a whole cookie.

Reviewed On: Sep. 27, 2009