Reviewed: Nov. 3, 2009

Love them. I used 1/2 cup margrine and 1/2 cup applesauce instead of butter. I also added chocolate chip and rasins and love the flavour they both gave off together. And I threw in some all spice, ground cloves etc etc. They turned out fabulas. Brought them into work and everyone loved them. Thanks for the recipe.

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brakerme@hotmail.com

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Petrolia, Ontario, Canada

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Reviewed: Oct. 18, 2009

Made these into bar cookies. Baked at 350 for 30 minutes. Added pumpkin pie spice. Omitted nuts. More cake like than I expected and a little on the bland side. Glad I added the pumpkin pie spice.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

oh my goodness! Fantastic a big hit with adults and children alike. I toast the oats and walnuts first. These are addictive, I find myself eating them for breakfast. The only thing is that these are soooo moist that when I store them I have to separate the layers with wax paper to prevent sticking.

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tresha

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Reviewed: Nov. 23, 2008

Excellent. My kids loved it, I loved it. I followed suggestions of using 1 1/2 cups pumpkin (and I added about 1/3 cup oats to compensate for the extra moisture). I also added about a cup or so of chocolate chips to the batter and then just used a scoop to put the cookies on the sheet.

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KELLYSUNSHINE

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Reviewed: Nov. 7, 2008

These were GREAT! Everyone LOVED them! I used a can of candied sweet potatoes instead of the pumpkin and omited the white sugar. They were perfect and subtlely sweet so I drizzled some powdered sugar frosting over them. My fiance ate 6 cookies and he doesn't eat much dessert!

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creativecook

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Reviewed: Oct. 4, 2008

I found these cookies didn't have much flavor. I followed recipe exactly. I made half batch w/o choc chips and half batch w/choc chips. I made them tonight to take to church tomorrow. I am too embarassed to take these and give them to anyone. A waste of time and $. I will stick with traditional Oatmeal cookies and chocolate chip cookies from now on.

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Brandy A

Cooking Level: Expert

Home Town: Auburn, Washington, USA

Living In: Monroe, Washington, USA

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Reviewed: Jan. 31, 2008

Just like I remember from growing up! A big hit at Halloween.

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msumissa

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

The cookies were easy to make and my kids and hubby liked them. I added 2 tsp of pumpkin pie spice for more flavor. I was a bit dissapointed that they still didn't have much flavor. I iced mine and the kids and hubby were happy but I think I will alter it some next time.

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Kristy

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 16, 2006

This is a great cookie! The first time I made them my hubby said he did NOT want to brush his teeth that night because liked the flavor the cookie left!(gross but cute)I do put in a little more pumpkin, Cup and a half. I use half butter half Crisco. I always put walnuts, chocolate chpis & rasins. It is another giving cookie! We have made it 4 times this season already! This was a year ago and I thought today~"Time to bring that great cookie out again!" I LOVE FALL!!

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LeaAnne

Cooking Level: Expert

Home Town: Novato, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 4, 2006

these are my favorite cookies. i use persimmon instead of pumpkin and puree it until smooth. i usually use dried cranberries rather than raisins and add in some pecans or walnuts.

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thy

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Nov. 5, 2005

These are really good cookies. I added white chocolate chips instead of the nuts and raisins. It went perfect with the pumpkin. Even non pumpkin lovers (like my family) will love this cookie, along with the pumpkin fans (like me)!

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Meg

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Reviewed: Nov. 9, 2004

These were mighty tasty! However, I would cook a little less and they taste better after they are good and cool. I think I cooked at 375 for a bit shorter time, the result was less cakelike and more real cookie like.

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GINHUNTER

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

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Reviewed: Nov. 1, 2004

These cookies came out cake-like. They were very soft and spongy. I wish they would have been firmer and had a little more flavor. I would have added pumpkin spice to the recipe. I also had to cook them for about 18-20 minutes.

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SAMUSO

Cooking Level: Expert

Home Town: Largo, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 25, 2004

Good cake like cookies. The oatmeal really took away from the pumpkin flavor so in the next batch I am going to add a little more pumpkin. We made a template of a ghost and a bat and shook powdered sugar over the cookies when we pulled them out of the oven, they turned out cute.

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IDNAVYWIFE

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Reviewed: Oct. 15, 2004

Great cookies! Easy to make and delicious!

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KWRIGHT1

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Reviewed: Oct. 7, 2004

These came out really good tasting, but kind of a pain to make. I found that the dough was really sticky and hard to get shaped on the cookie sheet. I forgot to put in the raisins but the cookies still came out good. One of my co-workers suggested making with chocolate chips, which I thought was a great idea.

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Feb. 2, 2004

Family and friends loved these. Be sure to bake at the minimum minutes to keep them soft and moist.

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ZENA510

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Reviewed: Feb. 1, 2004

This is the best recipe ever! I omit the walnuts and raisins (due to family) and frost with cream cheese frosting. These are a family hit, especially at Thanksgiving.

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REID5858

Cooking Level: Intermediate

Living In: Urbana, Ohio, USA

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Reviewed: Nov. 28, 2003

Wonderful substitute for pumpkin pie and my son loved helping me!!

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SLPRITCHARD

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Reviewed: Nov. 3, 2003

Delicious! I doubled the cinnamon as they were a touch bland and added butterscotch chips. An excellent cookie to make ahead and freeze (if your family will let you!) for the holidays.

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JLFOLEY

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Great Pumpkin Cookies

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