Love this recipe, just made a double batch, one with semi-sweet chocolate chips and the other with butterscotch morsels. I have to say, the butterscotch are far superior to their semi-sweet competitors. I also only used 1 cup of morsels as I think they should be accent and leave the emphasis on this delicious soft pumpkin cookie! And instead of 2 tsp ground cinnamon I used 2 tsp pumpkin spice. Definitely keeping this recipe around!

Reviewed On: Oct. 29, 2009

I loved these little guys, and they were a hit at the Labor Day lunch I took them to. I put the cherries in with the brown sugar and pineapple. Since I was using regular cupcake pans I couldn't get the pineapple rings to fit very well, so I ended up quartering each ring, then putting two quarters at the bottom of each cupcake ring opposite each other. Worked perfectly! I also used 3/4 cup pineapple juice and 1/2 cup water, instead of the 1 1/4 cups pineapple juice, so the batter was sweet, but not overly so. I think they turned out perfect, and with these updates will definitely make them again!

Reviewed On: Sep. 8, 2009

Delicious hot or cold!

Reviewed On: Aug. 2, 2008