I gave this a 4 because although they weren't great (probably as a result of the ingredients I used which were different from what's in the recipe), this recipe definitely makes a healthy, satisfyingly filling and tasty cookie. I used gluten-free flour, Smart Balance in place of butter, and Splenda in place of sugar, plus I added some nutmeg,and some additional vanilla. Made 12 cookies, and only used 1/4 can pumpkin puree. You definitely have to watch these so that they don't burn. Next time I make these I will add more spices and in higher amounts because the recipe if followed exactly makes a bland cookie, and I may add ground nuts for texture. The best thing about these, at least the way I made them, is that they are gluten and egg free, low in saturated fats and sugars, and thus I didn't have to feel guilty about eating something that's not too good for me.

Woooo Hoooo, This is great! I was craving cookies today and when I started the basic base recipe for cookies, I then noticed I had no eggs, ugh!! Then I looked for a cookie recipe that did not require eggs, and BAM~~ Here it is, and just let me say these are very yummy, I did like others, by adding some extra, ginger, allspice,cinnamon and fresh nutmeg, I also just used some county crock spread instead of shortning. I also used a sugar coated fork to gently press down on the cookies. (also I did two batches with chopped walnuts on top, mmmmm good) They came out so good, I can't wait for my kids to get home from school for this tasty snack. I will so make this again and again... ;)

After reading some viewer comments, I decided to use 1 cup white sugar and one cup brown sugar, plus I added half a tsp of nutmeg and one fourth of a tsp of allspice, but it still could have had more flavor. Overall, it is a nice cookie; the texture is more like a cake though. It helps to wet your hands with cold water and roll the dough into balls and flatten them out a bit, because they rise in the oven, but do not expand much. This recipe makes way more than (48) 1 tsp cookies. I would make them again; they will be good with coffee.

I made these last night and they were great!I did take the advice of others and cut down the flour, added a little salt, and also added 1 teaspoon of pumpkin pie spice. I will make again!

I needed another batch of cookies for an event and had a half can of pumpkin to use up so decided to try this recipe cut in half. They did not flatten as shown in the photo but I liked the cakey texture. I was concerned about so many reviews saying they were bland, so I added 1/2 t. salt and the chocolate chips. Glad I did as I think they would be nothing special without the chocolate or a lot of extra spices.

I have never made pumpkin cookies before, but these are excellent. I did use half applesauce and half margarine for the shortening and used mostly wheat flour, but I doubt this made a huge difference. Very tasty- will make again!

these are delicious and the recipe makes a ton of cookies! i followed the advice of others and used half all-purpose half wheat flour, half brown sugar half white sugar, and i added some ginger and nutmeg. i also used butter flavored shortening. i didn't have any chocolate chips so i just omitted them. delicious!

My niece and I wanted to make some kind of dessert, but we had no butter in the house. So we made these with the left over pumpkin puree we used for our pumpkin juice. They were a big hit! They're delicious. I know we'll be making these often!

These cookies turned out a little bland for me. I should have used the butter flavored Crisco. I added the half brown sugar and half white sugar. I also added some cut up caramels to the batter. That gave it a bit more sweetness. I'd make these again, but with butter flavored Crisco.

These we just ok. I added 1 tsp. of ginger and nutmeg and I still thought they were a little bland. I think brown sugar should be used. I added an orange grapefruit icing for them. I made them for a party and people liked them a lot but I personally wasn't impressed.

This is a fantastic recipe! My oldest daughter has multiple food allergies (egg included). I had been looking for a pumpkin chocolate chip cookie recipe, as my mother had lost hers (which had egg in it, of course). When I found this recipe, I was very excited! I did make a change to the recipe - used 1/2 c milk-free margarine and 1/2 c shortening. I also used part cinnamon and part pumpkin pie spice to jazz them up! The recipe made a ton of cookies! They were very soft (which was fine with us!) And, they froze very well! Both my kids (4 and 1) really liked these cookies, too!

My fiance thought he'd hate them, but is constantly asking me to make them again!

Quick, easy and tastes great!

Wonderful cookies! I found that making them smaller made them better :) I may add some nutmeg next time around, though! These are perfect egg and dairy free pumpkin cookies!!!

I THOUGHT THEY WERE EXCELLENT. THERE AREN'T MANY RECIPES THAT SUIT MY LIFESTYLE AS I TRY TO BE AS VEGAN AS I CAN BE. I USED SEMI-SWEET CHOLCOLATE CHIPS THAT DID NOT CONTAIN DAIRY INGREDIENTS. I RECEIVED MANY COMPLIMENTS ON THEM AND HAVE MANY PEOPLE ASKING FOR THE RECIPE. I MAY TRY 1/2 WHITE 1/2 BROWN SUGAR NEXT TIME AND MAY ADD A LITTLE NUTMEG. YES, YOU DEFINITELY DO HAVE TO PRESS THE COOKIES DOWN A LITTLE BEFORE BAKING AS THEY DO NOT SPREAD OUT ON THEIR OWN BUT THEY ARE DELICIOUS!!!!

These were great cookies and considering the egg allergy in the family, it was perfect! I took the recommendation of several members and added more spice (1/4 tsp. cloves, 1/2 tsp. allspice, 1/4 tsp. nutmet) and it made them very flavorful. I did reduce the flour by 1/2 a cup because I really didn't want cookies that stood too high.