Reviewed: Dec. 1, 2008

Fantastic! I didn't have enough chocolate chips when I made these, so I mixed chocolate chips with butterscotch chips - a wonderful combo as it turned out. Will definitely make again!

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Dec. 1, 2008

These were better the second day. The dough freezes well.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 1, 2008

I was looking for a great recipe like this for Thanksgiving. A local grocery store bakes these and I wanted to make them myself. My husband and daughter loved these! So did our family at Thanksgiving. They all want the recipe. I followed the recipe step by step and didn't add anything. The only thing I would add would be to make sure you grease the cookie sheet each time since this batter tends to stick - Delicious!

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Amanda

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

Everyone loves these! I took the advice of some reviewers and cut down on the Cinnamon and I added some nutmeg and some red food dye.

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Mimi

Cooking Level: Beginning

Home Town: Sugar Land, Texas, USA

Living In: Provo, Utah, USA

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Reviewed: Nov. 29, 2008

Everyone loved these cookies! We couldn't stop eating them! Loved the recipe and will be making these again!

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lala55

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Reviewed: Nov. 29, 2008

I tried something weird with this recipe and attempted to make chocolate pumpkin cookies (no chips). I added 2/3 cup cocoa powder to the batter; no addition liquid needed. They were interesting cookies but not a wow-cookie I was hoping for. I'll be leaving the recipe alone for now except I did add extra vanilla and spice (used pumpkin pie spice instead of just cinnamon). The consistency and the ease of the actual cookie were great.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

These were moist and delicious!

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SUNSHINEWRIGHT

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Reviewed: Nov. 28, 2008

Exactly what I was looking for!! I had some from a store bakery and said I have to find a recipe, and this was it! These are soft, cake-like cookies with a mild pumpkin flavor. I also added a 1/2 tsp of nutmeg. In my second batch I only put half the amount of chocolate chips. I made the mistake of storing in a ziploc bag...they are too soft and slightly sticky. Thank you---great fall cookie!!!

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Cora

Cooking Level: Intermediate

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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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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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