Reviewed: Nov. 23, 2011

Awesome cookies!! I added 1/4 tsp. ground clove to kick up the spice and subbed white chocolate chips for the semi-sweet ones. Great flavor and cakey texture :)

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

Reviewer:

Shannon Rae

Reviewed: Nov. 6, 2011

This cookie is really tasty. I changed a few things too, did 1/2 cup apple sauce (unsweetened), 1/4 cup brown sugar, 1/3 cup white sugar. I also added 1/2 tsp vanilla, extra spices, and dark chocolate chips. Oh, and I did 1/2 whole wheat flour and a whole can of pumpkin. It ended up making 27 cookies.

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

Reviewer:

kate78

Reviewed: Dec. 15, 2010

Excellent moist cookie. I like this recipe because it does not use shortening like most of the other recipes. I did take some advice from other posts though. I cut the cinnamon in half and added nutmeg, cloves, and ginger. I also used whole wheat flour and 1 1/2 cups pumpkin. Delicious and healthy too!

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

Reviewer:

BEKNJEN

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Reviewed: Nov. 14, 2010

The cookies were good straight out of the over, but then turned gooey in about 2 days which was sad.

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

Reviewer:

ILAFtoomuch

Reviewed: Nov. 12, 2010

Can't taste the pumpkin, but cookie is good. Used 1/3 cup brown sugar and 1/3 cup white. I don't like things overly sweet. I also added 1/2 tsp salt. Actually, I used raisins, rather than chocolate chips, because it's healthier & they add their own sweetness. But the pumpkin/raisin recipes all use butter, and I wanted an oil recipe. Very light and cakey cookies -- like little pillows. Baked at 350 for 10 minutes on GREASED sheet.

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

Reviewer:

Dmseck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Oct. 23, 2010

a solid recipe, next time i'll use 1/2 cup choc chips

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

Reviewer:

docdito

Reviewed: Nov. 14, 2009

very good cookies! but they actually turned out to be almost like muffins in their consistency, but were still delicious! I also used 1/2 brown sugar and 1/2 white sugar instead of all white. And a full cup of sugar is probably not necessary. Could cut back a bit and they would still be nice and sweet.

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

Reviewer:

Corinn45

Reviewed: Nov. 8, 2009

These were pretty good. I didn't have canned pumpkin so I used cooked and then mashed carrots. Subbed the oil and used applesauce.

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

Reviewer:

hbaum

Reviewed: Oct. 19, 2009

I added a half cup of chunky peanut butter to the recipe. The cookies turned out fluffy and moist- but I would recommend using more spice and more pumpkin. All in all, I was pretty happy with the end results.

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

Reviewer:

Holly

Reviewed: Sep. 18, 2008

If you like cake like cookies, these are great. I changed the servings to 18 because I didn't want to waste 1/2 cup of pumpkin after opening a small can. Love these and have been making for years! I sometimes ice with peanut butter icing if I have time (i.e. there are still some left when I get around to it! LOL!)

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