Reviewed: Dec. 13, 2008

My favorite cookie of all time...I've been making these for years. I do make some slight modifications. Substitute cardamom for cinnamon, and toasted chopped walnuts for the macadamia nuts. U also chop up Ghirardelli white chocolate baking bars instead of using white chocolate chips -- it's much better than the chips. Delish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

northern exposure

Living In: Laramie, Wyoming, USA

Reviewed: Nov. 27, 2008

These are an excellent use of pumpkin! I used toasted walnuts when I tried them two weeks ago. I made them the same way again today. I'm taking them to my MIL's for a Thanksgiving dessert. I'm sure they'll be a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CCLH22

Reviewed: Nov. 22, 2008

This recipe was a hit both at home and at work. I made it for halloween and my kids have insisted I make twice more since then. I changed nothing in the recipe and they came out soft and tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Odi

Reviewed: Oct. 9, 2008

Wow! These cookies were wonderful. I doubled the recipe and followed it exactly and they turned out perfect. My whole family couldn't stay out of them. I will most definitly be making them again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tracee

Cooking Level: Expert

Living In: Garden City, Kansas, USA

Reviewed: Nov. 19, 2007

These were very good! Needed to add about a cup of flour to make the batter stiff enough so they would not spread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Oct. 8, 2007

These were OK. I found it a little too sugary sweet for my tastes, but not a bad recipe. Perhaps next time I will use less sugar since the white chocolate adds so much sweetness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Natalie

Reviewed: Dec. 4, 2006

These were very easy to make and very popular at my cookie exchange. I usually like to "tamper" a little with recipies after I make them once, but I never change a thing on this one. It is a classic keeper in my cookie file!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JMASON

Cooking Level: Intermediate

Living In: Cary, North Carolina, USA

Reviewed: Oct. 24, 2005

This recipe turned out pretty good. I substituted chocolate chips and pecans because that is what I had on-hand. The end result looked like cookies but tasted more like muffins, consistency-wise. I used slightly more pumpkin than the recipe called for and did not have any problems with the dough being too wet or with the finished cookies crumbling at all.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HEXGRRRL311

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Hamden, Connecticut, USA

Reviewed: Oct. 29, 2004

These cookies are delicious! The dough is very wet, so I didn't attempt to flatten them with a glass. I just pressed them down slightly and sprinkled them with sugar.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHEF PIE

Reviewed: Jan. 14, 2004

These cookies are delicious....Have made them twice. The first time I used peanut butter chips and the second time the vanilla chips. The amount was just right with the peanut butter, but seemed too much with the vanilla. They are very crumbly though and I am not sure how to correct that. Because of this the presentation is poor and I only make them for us to eat at home. If anyone has any ideas on how to correct the crumbly texture (they literally break apart in your hands when you bite into them) please help! Still a very yummy cookie!

Was this review helpful? [ YES ]
0 users found this review helpful