Reviewed: Nov. 27, 2008

These were a huge hit with my family, they're delicious!

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MawdurnBukanier

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Reviewed: Nov. 27, 2008

These cookies taste like little bits of heaven! My fiance told me these were the best thing I've ever baked.

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Kara

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Reviewed: Nov. 26, 2008

these are the best cookies ever! its a new thanksgiving tradition in our family and they are all gone by the end of the day :o)

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Brittany

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Reviewed: Nov. 26, 2008

I really love this recipe, but if you're making this for a lot of people, don't rely on the "servings calculator". for about 60 servings use this adaption, because the calculator for the ingredients makes the pumpkin dough very wet and almost soupy. here's the adaption for a bigger batch: * 1 large can (3 1/2 cups) of canned pumpkin * 3 cups of white sugar * 1tablespoon of vegetable oil * 3-eggs * 4-cups of self rising flour * 1 tablespoons of baking powder * 2 tablespoons of ground cinnamon * 1 teaspoons salt * 1 tablespoon of baking soda * 1 tablespoon of milk * 1 tablespoon of vanilla extract * 1 bag of semisweet chocolate chips

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Reviewer:

Cece

Cooking Level: Intermediate

Home Town: Casa Grande, Arizona, USA

Living In: Lyons, Georgia, USA

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Reviewed: Nov. 24, 2008

I love them! I added homemade applesauce (boiled apples with water and cinnamin and lemon juice) instead of oil. I replaced 1/2 cup of oil for the applesauce. Next time I am going to try to make them gluten free.

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Cooking up a storm

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Reviewed: Nov. 23, 2008

These cookies were outstanding. I will be making these again for Thanksgiving. Incredible. Thanks, Jennifer!

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MrsH

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Nov. 23, 2008

I REALLY like these!! They are like little pumpkin cakes--the texture is awesome and they are not too sweet; the choc chips give just the right amount of sweet-tooth satisfaction. Yummy!! I followed the suggestions and added more spices & a whole can of pumpkin, I also used 1 c @ whole wheat & reg flours and half oil/half applesauce. Since I cooked these on baking stones, I increased the cook time to 14 min (at 365 deg). Now that we are FINALLY having Fall-like weather here in San Diego (I think it dropped to 68 deg today), I wanted to get myself in the mood for Thanksgiving next week--these smelled so terrific while cooking that I'm starting to "get in the spirit" :-D Between me, the kids & their friends, over a dozen of them are already gone and I haven't even finished cooking the last batches yet! Can't wait to try them cold, too--I will be making these again, soon!

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Nov. 23, 2008

This is probably the best cookie recipe I have tried in a long time. I did make a few changes after reading several other reviews. I used a whole 15 oz. can of pumpkin puree, I only used 1 tsp of cinnamon and I added a tsp of both nutmeg and pumpkin spice. I also baked the cookies at 365 for 12-14 minutes. The true test is whether the cookie is firm enough. They were a wonderful golden orange color and diet be darned cause I think I have eaten a dozen of them myself in the last 18 hours.

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bensmom

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

These cookies are wonderful. I would reduce the chocolate chips by half when I make my next batch as they are too strong for the sponge texture and flavor of this cookie.

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Kelli Shea

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Reviewed: Nov. 22, 2008

I love these cookies....no one eates them in Texas so I had to make them. Great recipe, I just added a tsp. of nutmeg and they are yummy!

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Amy

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Reviewed: Nov. 20, 2008

These were good, and my husband and friends loved them, but I felt they were a little more on they bread side and didn't have the same comsistency as a cookie. Over all very good.

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Katie

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Reviewed: Nov. 19, 2008

I just made these and ate about six when they came out of the oven. They are so good! The only change I made was to add 1/2 tsp of nutmeg. Next time I will add ground cloves as well. They have a light fluffy consistency. The pumpkin flavor is not very strong. But, pumpkins don't taste that great anyway—it's the spices that go with them that make them good!

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Amanda

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Reviewed: Nov. 19, 2008

I'm a pumpkin fan so I loved these. A lot of people at my party loved them too.

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Becky C.

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

I have found what I have been missing in chocolate chip cookies. This cookie is soft and cakelike with a hint of cinnamon and awesome chocolate flavor. It was so easy and fast to make, I was able to make it and bake it after work before friends came over. Definitely a hit with me, my husband, and everyone that has had them. LOVE THESE COOKIES!!!

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AmandaJuanita

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

These were very good but I did add 1 tsp. nutmeg, 1 tsp. cloves and 1 more tsp. of cinnamon. Plus I added 1/2 cup more pumpkin. These were good the first day but were fantastic the second day!! I would definitely recommend making these a day or two ahead.

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Janene

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

These cookies were a big hit with my family. Everyone loved them. these cookies are very unusual because of using oil instead of butter. the cookies come out more like muffins or bread texture then cookies. either way they were a big hit!! I cooked them on parchment paper so that they would not sick. thanks

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Danielley

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Reviewed: Nov. 16, 2008

Great cookies! I also used half the cinnamon and added 1/2 tsp ground clove and 1/2 tsp nutmeg. Also added 3 drops of red food coloring. Delish!!!

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Jen.RN.1976

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Nov. 15, 2008

Very delicious! Because I have food allergies in my family, I had to substitute 1T flaxmeal+3T water for the egg - it worked great! I also only used whole wheat pastry flour. The texture of the cookies was soft and moist. They have a wonderful flavor and were quickly gobbled up by my children.

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