I made these cookies at altitude (Denver) and therefore added a bit extra flour. They turned out perfect, but should be viewed as a base that should be modified to the baker's preference. I personally found them too sweet and would reduce sugar if I made them again. Perhaps someone could make them with less sugar, but then add sweet ingredients or top them with frosting. I also didn't exactly follow instructions and they turned out just fine. I threw all of the ingredients in the mixer and then dropped the batter onto the sheet. I love recipes that don't require exact steps to be followed and will still turn out well, so for this reason alone I would recommend this recipe. Just keep in mind that the author's "Grammie" probably didn't make it exactly and you may need to modify a bit to get exactly what you like best.

Reviewed On: Dec. 14, 2011

These soft, moist pumpkin cookies looked and felt like "muffin tops" rather than cookies and we enjoyed making and eating them. I did use real pumpkin rather than canned and the recipe turned out just fine. My husband did not like the chocolate chips as he felt that they overwhelmed the pumpkin. I agree that it might be better without them, but would not be as popular with the kids.

Reviewed On: Nov. 13, 2011

These muffins are very cake-like and sweet. I personally prefer a "healthier" style of muffin that tastes more like breakfast than dessert. That being said, my family absolutely loved them and ate them up quickly.

Reviewed On: Sep. 26, 2011