The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 29, 2004
I thought it was dry and floury, but my friends thought it was wonderful. Tiny little cookie-cakes that take up quite some time to prepare and bake; they go in and out of the oven in practically the same shape. I also used 1 cup of brown sugar w/ 1 cup of white to give it more flavour. A bit doughy.
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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: Oct. 24, 2004
A nice change for the egg and dairy challenged among us! These are great cookies, very moist and fluffy. They are easy and fun to make. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 19, 2004
This is the first cookie recipe I've tried which doesn't use eggs. Just found out my son is allergic. All I had were 1/2 bag of mini M&Ms and 1/2 bag butterscotch morsels. I threw these in then noticed the color "melted" off of the M&Ms. Next time I will use all Butterscotch --- they were yummy with the pumpkin. I may leave out the cinnamon too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 11, 2004
My sons really enjoyed these cookies. We made these for one of their friends, who is allergic to eggs and nuts, and they have been disappearing steadily ever since! I used a mix of chocolate and butterscotch chips (check the labels to make sure they don't contain traces of nuts, if that's an issue), and a can of pumpkin pie filling instead of the puree (cutting back the cinnamon). I also used 1 c of white and 1 cup of brown sugar. Makes a chewier, flavorful cookie.
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Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA
Living In: Brunswick, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 13, 2004
I consider myself a chocolate-chip cookie expert and, in my not-so-humble opinion, these cookies are FANTASTIC. If you want to be extra healthy, you can substitute oat bran for up to 1/3 of the flour and use olive oil for the shortening.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 8, 2003
For an egg free cookie this works great with coffee. It's kinda like pumpkin bread, but easier. The chocolate chips add a nice sweetness to the cookie. My toddler is allergic to eggs and picky to boot, but he LOVED these! He always wants "two more cookies". Make sure that you store them in an air tight container/cookie jar, as they will harden within a few hours. Thanks for the recipe!!!!
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 7, 2003
This recipe it fool-proof. The cookies are actually little bit-sized cakes and are so delicious. Try them with dried cranberries and walnuts instead of chocolate for a holiday touch. I also added cream cheese icing after they cooled and they are scrumptious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 24, 2003
This was a good recipe for my son and me to make. he is allergic to eggs, so a chewy or cake-like cookie is hard to find. These tasted good, though I used 1c. white sugar and 1c. brown sugar. all-in-all a very good recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 28, 2003
I made these cookies in time for Thanksgiving, and they were a hit. I used pumpkin pie filling, instead of the puree - it gave the cookies more flavour. I also agree with some of the other reviews that they are more cake-like, but I still liked them and will make them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2003
I had no eggs in the house and wanted to make pumpkin cookies to send in my college daughter's Halloween care package so finding this recipe was serendipity! I made a few changes: I halved the recipe and substituted margarine for the shortening. I also added a half cup of toasted chopped walnuts and a half teasp. of nutmeg and a pinch of allspice. I chilled the batter while I cleaned the kitchen and then rolled the batter into balls. I rolled the balls in granulated sugar and then flattened them with a fork. Thanks for sharing this recipe with us Arlene!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 28, 2003
This is an excellent recipe for vegans (especially college vegans) because it uses simple, inexpensive, and easy-to-find ingredients (no tofu, arrowroot, agar powder!). It also makes great-tasting cookies! (I went ahead and used pumpkin pie spice as another reviewer recommended.) As a fan of pecans in my chocolate chip cookies and walnuts in my pumpkin bread, I added walnuts to some of the cookies and thought the result was wonderful.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 12, 2003
This is more like a free-form muffin or coffee cake than a cookie. It was also a little bit bland, and I did not care for the chocolate pumpkin combination. It could use a kick of spices (likes cloves and ginger), and maybe some dried fruit like raisins, cranberries or tart cherries instead. On the plus side, it was easy to make, and it made a lot. Not bad, but not what I was expecting or looking for, and I doubt I'll be making them again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 18, 2002
Very good, cakey and delicious!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 10, 2002
Thanks for a great recipe! My daughter is allergic to eggs and she loves this treat. I made it with half brown sugar and half white sugar for a chewier cookie, and also subsituted half of the recommended amount of shortening with margarine. They tasted great!! I left out the chocolate chips for half the batch and they were still delicious!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 5, 2002
I am eating the cookies as I am typing...mmm... they are good!!! Not as sweet as usual chocolate chip cookies. And for a no-cookie person, I would say this is a very good recipes! Thank you for sharing!
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Cooking Level: Expert

Living In: Miami Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 4, 2002
This was a great recipe. Vegans really appreciate having great tasting cookies.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 3, 2002
I didn't care for these. I think they would be much better without the cinnamon. They would also be good with the cinnamon but without the chocolate chips. It's the combination of the two together that I didn't like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 10, 2002
Good all-around egg-free recipe! My son's allergic and he (we) gobbled these up. They came out kind of dry, so I may add a little glaze or frosting next time. Would definately make again!Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 4, 2001
Excellent cookie!I loved the ones without chocolate chips and my kids loved the ones with chips.I topped with cream cheese icing as well.This is a keeper.I just made these again and used 1 tsp of pumpkin pie spice instead of 2 tsp cinnamon and they were even better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 21, 2001
I always pass on the pumpkin pie, but these pumpkin cookies are great. I brought some to work and they made a tremendous hit. One of the best I've gotten online. Happy Thanksgiving, Loretta
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