Reviewed: May 14, 2012

I made them with butterscotch chips instead. Pretty good!

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Reviewed: Apr. 1, 2012

I substituted unsalted butter for the shortening, and 1 cup of Craisins plus 1 cup chopped walnuts for the chocolate chips. I also reduced the sugar to 1 cup of confectioner's sugar and added 1/2 tsp. ground cloves. Dropped by rounded tablespoons onto Pam-sprayed sheet and baked per instructions; they came out like mini-scones, subtle and satisfying!

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EssDee

Reviewed: Dec. 31, 2011

The texture is very good and it's very easy to make, but I found it very bland and far too sweet. I think brown sugar pairs with pumpkin better than white flour, and it definitely needed more spices. I think it could use more butter as well. I wouldn't make this again.

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z123carleigh

Reviewed: Dec. 5, 2011

Great recipe. I didn't have plain flour so I used bread flour and added 1/2 cup of water. I used a small scoop and the recipe made over 100 small cookies. (and I forgot to add the choc chips.)

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justdawn

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Reviewed: Oct. 31, 2011

These are really good. I did make a couple of slight changes - I used half whole wheat flour. I added 1/2tsp clove & nutmeg too which went really good with the other flavors. I dipped these in a warm frosting which gave them a nice light coating - everyone loved them!

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Jodi

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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Oct. 21, 2011

Everybody loved them. Tender, not too sweet, stay puffed up, makes a lot! Doubling the recipe for a 29 oz can of pumpkin takes a big bowl to mix!

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KIRSTENFINNIGAN

Cooking Level: Expert

Home Town: Cupertino, California, USA

Living In: Boise, Idaho, USA

Reviewed: Mar. 24, 2011

This is a good recipe. I love pumpkin and the ease of this recipe w/out the eggs is great. They hold their form really nicely and are a great snack with a cup of coffee or a glass of milk for the kiddos. I just made these for the first time and took the advice of others and added cloves, allspice, ginger...very good. I also used 3/4 C of butter and 1 cup white and 1 cup brown sugar. It is a great base to tweak here and there and it is a lovely moist fragrant delicious cookie! Thanks.

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hotmama

Cooking Level: Intermediate

Reviewed: Mar. 17, 2011

So Wonderful! Easy and not as sticky as with eggs, plus great when you have to bake cookie for a public school class. No eggs, no peanut butter, or dairy. The only thing you have to worry about is a cinnomon allegy. Plus if you add 2 ounces of carrot juice more nutition and you kids and husband are none the wiser! Just cook them an extra 1 1/2-2 mins if you add the carrot juice.

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humanbeing

Reviewed: Jan. 21, 2011

I was looking for some type of dessert/treat recipe that didn't call for eggs(as I was out of eggs) and called for pumpkin puree...this was perfect! My 2 year old son helped me make them and he was so proud to eat them once they were done! They were very good, but more on the cakey, fluffy side, which is perfect for people who love that(like my husband) but I prefer the more dense, chewy kind. But overall they were a hit and easy to make!

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