I didn't have any baking powder so I substituted 1/2 tsp baking soda and 1/2 cup yogurt. I also didn't have parchment paper so I lightly buttered my baking sheet and hoped for the best. They turned out perfect! The texture is moist and muffin-like and the taste is perfect for fall. My roommate also loved them!

I was disappointed. Even after adding additional pumpkin spices, walnuts and chocolate chips they were pretty bland. I gave it 3 stars because my husband thought they were very good. I may try this recipe again but jazz up the spices a bit.

I have another pumpkin cookie recipe that I make during the holidays but since I had a leftover can of pumpkin I decided to try something new. I added a little extra flour and cooked them the whole 15 minutes for altitude (approx 5400 ft) and they came out great. The never did brown but the cookies seemed done. They are soft and chewy and go great with a glass of milk. My boys love them!

I was low on oatmeal, so I made these using 1/3 cup of flaxseed meal to substitute for that much oatmeal. I also made them as cookie bars in a big 13 X 9 pan (baking them longer, of course). Wow... delicious. I made them again using an extra 1/2 cup pumpkin and they were even better.

These cookies are awesome. Soft and chewy, and delicious. My daughter wanted sprinkles on them, they really came out great.

I would maybe call them "MUFFIN TOPS" instead of cookies... They make WONDERFUL little "tops of the muffin" so to speak. I had a 28 oz. can of pumpkin that needed using, and so I put more (about 2/3 of the can) pumpkin than it calls for, I added LOTS of extra spices thanks to reviewers :)(cloves, nutmeg, EXTRA cinamon, ginger) I put another 1/2 cup of oatmeal + 1 C extra flour --whole wheat organic flour... to offset the extra pumpkin... another 1/2 cup of butter (so I sort of 1½'ed the recipe) The dough was very wet, mushy... so I worried... but within 13 minutes, these little cakies were set, and done. OH.. don't like raisins, so we put in chopped walnuts. These taste like a Starbucks quality Zuchinni muffins with nuts. Very hearty, and good. (I also doubled or maybe tripled the Vanilla) :) If they were not called "cookies", but instead, "Pumpkin Muffin Tops", I would have given them a 5 star rating. (I was simply expecting something different because of the "COOKIE" title) They are very delish though. My kids 10 on down to 3 all love them. Great breakfast treat close to Thanksgiving.

Very good as is but I also tried it with a couple changes. Flax instead of egg and half the butter and substituted the rest with applesauce. I also added a little more oats. Very good.

I misread the butter quantity and ended up with half of the butter suggested. They ended up cakey, but they got me and my boyfriend's seal of approval. I also added both cloves and allspice to spice them up!

I added 1 pkg. of semi-sweet chocolate chips instead of raisins, I'm not a big fan of raisins, and they were so good. I don't think they would be quite sweet or spiced enough without the choc. chips or a glaze/icing. And I loved the oats in this recipe too! Very Good!

These are great cookies. I make them every year for Halloween. A great kid's afternoon activity is decorating these into jack o lanterns with frostings, candy and sprinkles.

We didn't like the texture or taste of these. This was the first time I threw away a whole batch of cookies.

I've made these twice now, and both times they've had the texture of dense bread. They lose their moisture too quickly, and I think they need more pumpkin flavor. Although I personally don't like these, I gave them four stars because everyone else who eats them LOVES them, so I'll make them as long as someone else wants them.

Not bad, but nothing special either. The pumpkin flavor was a little lacking, I think this needed some more spices, maybe some nutmeg or cloves. The kids liked them, but I don't know if I'll be making them again.

I tried these cookies and they're one of my boyfriend's favorites. They come out with a very moist, cakelike consistancy with excellent spicing. It's not overwhelming, but just a nice flavor. Thanks.

I really loved this recipe. I made them for my first graders harvest festival and they were a hit. I omitted the raisins and replaced them with 3/4 cup of raw pumpkin seeds. I thought they turned out great with the addition.

These cookies are *perfect* ^_^ Thanks for sharing!!!

Very good and very soft!

Cakelike - not chewy. I used pumpkin spice instead of cinamon, and it was not enough spice. I did drizzle powdered sugar glaze on top. I will use again.