Reviewed: Nov. 28, 2009

i followed the recipe pretty closely... i didn't have any baking soda so i improvised w/ self rising flour instead. the cookies came out good, they were just the right amout of softness. my only complaint is that they were not pumpkinie enough... maybe next time i will add pumpkin pie spice. like i said, they were very good, but i was just hoping for a stronger pumpkin flavor. they seem more like chocolate chip w/ oatmeal and just a hint of pumpkin.

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Clacie

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Reviewed: Oct. 30, 2009

Loved these cookies! My husband took some to work & told me later that day that everyone was asking if I would give them the recipe :)) I did have to add approx 1/2 cup extra flour & oats to the mix. I also added about 1/4 tsp of nutmeg :))

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Alexandra

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Reviewed: Oct. 22, 2009

I thought these were good, but they do not even come close to my favorite pumpkin cookie recipe, Pumpkin Chip Cookies. I used dark chocolate chips, and added some raisins. These were a little to cakey for me, and I needed to add a dash of salt. Update-These were very moist and tasty the next day, and the days to follow, so I rated these 5 instead of my original 4 stars.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Oct. 18, 2009

The raisins are switched for chocolate chips, which I think is better. Need some pumpkin spice added. They are a very cake-like cookie.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

believe all the good reviews! This recipe was easy, great, and a hit at our party. Even some skeptical friends gave them a shot, and loved them. I used a cup of chocolate chips and half a cup of butterscotch chips - a great addition!

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wifeotroy

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Reviewed: Oct. 12, 2009

Amazing! I used 1 cup brown sugar with 1/2 cup white, and added 1 tsp of salt. I should have baked them a touch longer, but they were still great.

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 12, 2009

These are fabulous! I followed the recipe exactly and they turned out great and certainly didn't last long. The cookie turned out very soft and almost cake like. We loved them. Thanks!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Oct. 10, 2009

I followed this recipe exactly and WOW! These are some awesome cookies! Perfect, as is!

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MSAMERICA941008

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

Wonderful flavour, texture everything. I only used 1/2 cup for each sugars and probably could have used less. I also added a little salt. They are great, will make them again.

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brakerme@hotmail.com

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Petrolia, Ontario, Canada

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Reviewed: Oct. 30, 2008

This Recipe is very easy to follow, didn't change a thing. LOVED these cookies!! even 3 days later.. still very moist and very good!! I liked that they didnt turn hard. Thanks! Its a keeper for sure

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c®y$~t@L

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 17, 2008

I didn't change anything, but I did add a half tsp. of salt and I'm glad I did. I like these because they're not as cakey as other pumpkin cookies. I'm just trying to figure out why nobody wants to use oats?

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Kisten.Newman

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Reviewed: Jul. 11, 2008

These were yummy and soft. I added 1 cup of soy flour and 1 cup of w.w. flour in place of the all purpose. I also added 1/4 cup of ground flax seeds. I used the splenda sugars in place of the normal sugars. Lastly, I reduced the amount of butter I used to 1/4 cup and added 1/2 cup more pumpkins to replace the moisture. For a personal twist, instead of 1 1/2 cup of chocolate chips, I added 3/4 cup of chocolate chips and 1/2 cup of toffee chips for variety. The cookies were still decadent but the substitutions helped me enjoy them with less guilt!

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Liz

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2008

Very good cookies. Moist and delicious. We skipped the oats and used 1/2 cup flour instead.

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Baxter5

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Dec. 21, 2007

Loved the cookies, I did leave out the oatmeal and in place added about 1/2 cup of extra flour. I also added a little nutmeg. They turned out great and all my friends loved them.

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3peaspod

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 14, 2007

Perfect! Didn't have to change a thing:)

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Renee

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Reviewed: Oct. 14, 2006

Taste great! The dough was really sloppy, though. After seeing how the first sheet turned out I added more flour and made the cookies smaller.

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Emily

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Reviewed: Oct. 7, 2006

A delicious way to use up that "other" cup of canned pumpkin. I used 1 cup of whole wheat flour, white chips and sprinkled them with cinnamon sugar before baking. Very Good!

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Dee

Cooking Level: Expert

Home Town: Pennsauken, New Jersey, USA

Living In: Garnet Valley, Pennsylvania, USA

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Pumpkin Chocolate Chip Cookies

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