Reviewed: Dec. 3, 2004

I have made these cookies numerous times and always get rave reviews. I love this recipe! YUM!

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ERINDENISE21

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 29, 2004

My kids loved these cookies! I made them with fresh pumpkin puree I had leftover from Thanksgiving. I added additional cinnamon and used pumpkin pie spice instead of nutmeg. Next time, I will try making them with butter instead of shortening, and will substitute 3/4 of the white sugar for brown. I will also omit the chocolate chips, I think they took away from the great pumpkin taste.

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Cook4mycrew

Cooking Level: Expert

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Reviewed: Nov. 26, 2004

This cookie was requested by a Marine buddy of my Marine Hubby... I have never heard of it or made it before but lo'an behold here it is!! And it is GREAT! OoH-Rah!! I tweaked with it just a little bit... I used roughly 3/4 of the can of Pumpkin puree (didn't use a measuring cup),I put in a full bag of chocolate chip morsels (12oz),1/2cup of butter flavored shortening and 2 teaspoons of the pumpkin spice instead of the individual spices called for in the recipe. The dough rises high when baking insted of spreading so keep that in mind if you are packing for presents or shipments. I got compliments of "Just like Mom's...where did you get the recipe?"

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MEADOW MCKINLEY

Cooking Level: Expert

Home Town: Houma, Louisiana, USA

Living In: Arlington, Texas, USA

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Reviewed: Nov. 24, 2004

I love these cookies! They are moist and yummy. I made them for a couple of my friends for their birthday, because pumpkin chcolate chip is their favorite cookie, and they pretty much devoured them in one day! The same thing happens when I bake them for a party. People just rave about them, and they don't last long. Definitely make them a bunch, and recommend them to everyone!

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SHOP GIRL

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2004

Best ever pumpkin cookie! Perfect amount of spice. will make again.

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CHEEZWHIZ

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Reviewed: Nov. 13, 2004

Used pecans and white chocolate chips, because that was what I had on hand ... the cookies still turned out great.

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Lisa D

Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA

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Reviewed: Nov. 13, 2004

I got rave reviews for these cookies - but took the previous reviwers' comments to heart by adding an extra 1/3 Cup of pumpkin and almost doubling the spices and chocolate chips. The cookies were like mini muffins, they were so soft!

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AELYNDON

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Reviewed: Oct. 18, 2004

I love everything pumpkin so I had to give these a try...the recipe makes a good cake like cookie...I used the whole 15 ounce can of pumpkin to enhance the pumpkin taste I also used pumpkin pie spice instead of the nutmeg and cinnamon...I wish they were a little moister maybe I cooked them too long next time I will add raisins thanks for the recipe.

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Oct. 17, 2004

Everytime I make these cookies they are gone in seconds! Everyone loves them and asks for the recipe. A tip though- after the cookies are cooled, store in a ziplock bag or sealed container. They are better the second day and very moist.

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KTANNE

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Reviewed: Oct. 16, 2004

I love pumpkin anything, so I had to make these cookies. They aren't very pumpkinny but they were still good. I think the cake like texture comes from the shortening as opposed to butter. I followed the recipe exactly and have to agree with other reviewers that it's a little bland.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Oct. 12, 2004

They are great! Everyone loves them! My husband is adictted to them

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KRISSYDAWN

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Reviewed: Oct. 9, 2004

These turned out very soft and moist, with a great flavor. Everyone begs me to make them again & again!

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KAIRBEAR

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Reviewed: Oct. 9, 2004

I hate to say it, and I must have done something wrong but these were VERY bland and I doubled the spices (and then went back and added even more before cooking the next batch).

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NEMESHH

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Reviewed: Sep. 21, 2004

oh my gosh! these cookies are fabulous....wonderful...yum!

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CRICKET754

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Reviewed: May 3, 2004

These cookies are absolutely amazing!!! To make it a little more healthy I substituted with whole wheat flour, upped the pumpkin to 1.5 c., used 1/2c. brown sugar and 3/4 c. Splenda, and two egg whites. I didn't have any nutmeg so I substituted it with pumpkin spice, and it was delicious!!! I didn't use nuts this time, but I think I definitely will the next time--would be a great addition. This gets one big thumbs up!!!!

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TINA

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Reviewed: Mar. 14, 2004

Excellent recipe. I make these for people who say they don't even like pumpkin and they keep coming back for more!

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CREATORX2000

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Reviewed: Feb. 13, 2004

I cut the sugar by 1/4 cup and swapped 1/2 cup of whole-wheat flour for white to make small nutritional improvements. Taste came out great. Dough was a little stiff - perhaps the wheat flour? Cookies are quite good though not super attractive (maintained their dropped irregular shape).

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SHAULA

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Reviewed: Jan. 9, 2004

I enjoyed this cookie for its texture and unusual combination of pumpkin and chocolate chips. The recipe adapted well to using applesauce in substitution for half the shortening for a lower fat version. Yum!

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GWENDOLYNANNE

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Reviewed: Dec. 16, 2003

My husband, who is not a big fan of pumpkin, really liked these cookies. He would recommend more chocolate chips!

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JIHI

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Reviewed: Dec. 1, 2003

A good cookie but it had sort of a cake-like texture and the pumpkin flavor wasn't very noticeable. The walnuts were a nice addition. I used a mini-ice cream scoop to make the job go faster and got close to 5 dozen cookies.

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