Reviewed: Nov. 4, 2011

The cookies are really good, very moist. When I was making mine the first batch was a bit to wet so I added flour to the batter and it still remained very moist. Very delicious a good choice. I recommend it!

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4 users found this review helpful

Reviewer:

patricia.t

Cooking Level: Expert

Reviewed: Apr. 5, 2011

Very yummy cookies, but the dough is way too gooey. I baked the first pan (messy!)and then I added some extra flour (almost a cup) and stuck the bowl of dough in the freezer for 20 minutes to make the dough a little easier to work with. That helped and they turned out tasty! I tried these again and put 1/4 cup less butter, 1/2 cup more flour and chilled the dough and they worked a little better. I used the canned pumpkin pie mix since I had some left over and it gave the cookies more spice than just canned pumpkin. Thanks for the recipe, even though it needed some tweaks!

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4 users found this review helpful

Reviewer:

Jeanne McCuean

Cooking Level: Expert

Home Town: New Galilee, Pennsylvania, USA

Living In: York, Pennsylvania, USA

Reviewed: Aug. 31, 2010

Excellent recipe, new favorite cookie! : )

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5 users found this review helpful

Reviewer:

mama-mason

Reviewed: Jun. 12, 2010

I was looking for more ways to get vegetables into my son...these cookies do the trick. Used the entire can of pumpkin, used whole wheat flour and did end up adding about 1/4 cup more flour to tighten up the dough. They came out great and my fussy 2 year old loves them.

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7 users found this review helpful

Reviewer:

KGTTE

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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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5 users found this review helpful

Reviewer:

Clacie

Home Town: Phoenix, Arizona, USA

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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Reviewer:

Alexandra

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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14 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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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4 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

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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4 users found this review helpful