Reviewer:

MARCELLE2

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

i added 1/2 cup of (soy) milk because the batter was so dry. i also used enerG egg replacer. om nom vegan yummy! =D

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Reviewer:

GingerKidd

Reviewed: Nov. 13, 2011

These soft, moist pumpkin cookies looked and felt like "muffin tops" rather than cookies and we enjoyed making and eating them. I did use real pumpkin rather than canned and the recipe turned out just fine. My husband did not like the chocolate chips as he felt that they overwhelmed the pumpkin. I agree that it might be better without them, but would not be as popular with the kids.

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Reviewer:

BURBUJA0512

Reviewed: Nov. 9, 2011

I'm putting five because the cookie part was perfect. The only change I made was using white chips instead of semisweet (seemed more palate pleasing to me), and it was a great change! My husband made these for me and they turned out superb. Matter of fact, they're all gone!

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Reviewer:

SarahD

Reviewed: Nov. 3, 2011

I supervised my 11-year-old son making these for "life skills" a.k.a. "excuse to make yummy treats" part of his homeschooling. We used fresh cooked pumpkin, since I had it on hand. They turned out delicious. Next time we will use parchment, though.

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Reviewer:

Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

Reviewed: Oct. 29, 2011

My husband and I *just* made these, and they are so yummy! Pumpkin Chocolate Chip Cookies were my dad's favorite, so I really wanted to find a great recipe with an end result similar to the ones he used to buy from ZCMI in Utah. These are very close! Next time, I think I will use a bit less nutmeg, since I'm not a huge fan of it, and perhaps a bit more cinnamon. And while I love the semi-sweet morsels I used, I might try raisins or even cranberries instead of chocolate, for a fun Autumn harvest-y twist! Wish I had read the previous reviews BEFORE making these, because I also would have used more pumpkin, too! But, these are delicious, exactly as directed. Thanks for a great, easy-to-make recipe!

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Reviewer:

Kristen

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 23, 2011

Awesome cookies. Just changed the shortening to butter and added Craisins along with the chocolate chips, also used pecans instead of walnuts. I'm going to try it next with a combo of craisins, dried apples and pecans; no chips.

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Reviewer:

Logan

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Reviewed: Oct. 20, 2011

I used butter, 1 cup w/w flour, 1 cup all purpose and 1/2 cup oats and reduced the sugar to 1 cup (used brown). I only used 1/2 cup pumpkin since that was all I had so I cut the spices to 1/2 tspn each. I omitted the walnuts and used 1 1/2 cups choc chips. A little cakier than we like, but very good!

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