The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 9, 2009
Delicious! Really good texture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 31, 2009
These are some of the best cookies I have ever made, egg-free or otherwise!!! I used a cup of butter instead of shortening, used mini chocolate chips and added nutmeg as well (I love nutmeg). They turned out soft and puffy perfect and way to easy to eat many at a time. Several requests have come in to make these often!!
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Menlo Park, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 10, 2009
If you like pumpkin flavored things then this is for you. My son and I thought they were yuuummy! We did change it a tad: did half recipe, used pumpkin pie filling, did half brown sugar and half white sugar, reduced flour to a cup and a half since we did half recipe and we were supposed to use 2 cups, used a dash of cinnamon since there were spices in the filling. We liked it a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 2, 2009
My family's favorite fall cookie! Liked better than choc. chip!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 13, 2009
I love this recipe. I've made it a few times now, twice with the original recipe (which is very good) and twice with a few changes - I replaced 1/2 cup flour with 1 cup oats, the chocolate chips with raisins and added some 2 tsp ginger and 1 tsp cloves. yum yum yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 7, 2009
great recipe, easy to make with kids, I followed the suggestion of using half regular and half whole wheat flour as well as half white and half brown sugar with additional spices. Delicious!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 22, 2009
MY firstborn has egg allergies so we have tried several egg free recipes, this is by far the best we've made. I have used it to make pumpkin bread too, though it is a little dense for mose peoples liking...he loves it!! I have made this recipe now several times and the only thing that I add is nutmeg and a dash or ginger to give it a little more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 13, 2009
Thanks for the recipe. My daughter is allergy to egg and wheat. So I use 2 cup rice flour, 1 cup soy flour, 1 cup tapioca flor and 2 teaspoon xanthan gum istead of 4 cup all purpose flour. And I use brown sugar instead of white sugar, and the cookie turn out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 8, 2009
i've made changes. half white and wholewheat flour. one half cup less flour. 1 tsp cin, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp ginger. roll into balls, roll in sugar, flatten with folk.
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Cooking Level: Intermediate

Home Town: Steinbach, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 7, 2008
These were all eaten before I knew it and I had to make another batch a few day later.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 4, 2008
These cookies are so tasty and helpful when you run out of eggs. I subsitituted brown sugar for a cup of the white and ginger for some of the cinnamon. They also work very well with whole wheat flour or half-white, half-whole wheat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 30, 2008
This is an awesome recipe!! Very tasty and moist. Kids love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 16, 2008
We really liked these cookies. Based upon the other reviews I used 1 cup of brown sugar and 1 cup of white sugar, 2 tsp of pumpkin spice instead of cinnamon, 1/2 cup of non-dairy margarine and 1/2 cup of butter flavored shortening. I rolled the dough in small balls and rolled in sugar. I liked the crunchy outside and soft inside. The only problem was my son ended up being allergic to the butter flavored shortening so next time I will either use regular shortening or all the non-dairy margarine. Will keep in my dessert folder.
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Cooking Level: Intermediate

Living In: Lake Forest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 13, 2008
Yum! These were really good and I loved the cake-y texture!! I gave these to a few children I was babysitting and they loved them. I will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 12, 2008
Yum! I took the advice to use half wheat/half white flour, and added 1tsp nutmeg and 1tsp cinnamon. Didn't add any chocolate chips and they were still great!
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Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA
Living In: Longmont, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 2, 2008
I made these for my son who has multiple food allergies. The cookies were great after I made some modifications. I used soy butter instead of the Crisco, used brown sugar and regular sugar, and added salt. I also made sure to shape the cookies as someone suggeted and smoosh them down with a fork coated with sugar. Will definately make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2008
These are so tasty. Also good with cranberries or white chocolate chips. My son has egg allergy and this was the first good cookie I found for him.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 13, 2008
Sooooo good!!!!!! These were such a nice change of pace from regular chocolate chip cookies. I wouldn't change a thing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 12, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 7, 2008
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... ;)
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Photo by IAMBOOPY

Cooking Level: Expert

Home Town: Fairfield, California, USA
Living In: Albemarle, North Carolina, USA

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