Reviewed: Nov. 14, 2009

This cookie is awesome. The combination of the pumpkin and the oatmeal is excellent. They turn out crunchy on the outside with a soft chewy center. Sprinkled with powdered suger mixed with ginger, cardamom, and cinnamon to give it a little extra something, but it really didn't need it.

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Spiritthing69

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Texarkana, Texas, USA

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Reviewed: Nov. 10, 2009

My husband was excited when I told him I had made these cookies. He had just tried Pumpkin Chocolate Chip Cookies at work for the first time. I substituted milk chocolate chips for the raisins to meet our tastes. They were quick and easy, and so moist with the use of fresh pumpkin puree instead of that from a can. I used the Pampered Chef Medium Scoop to place them and ended up with just over 4 dozen cookies. I read in another review not to keep them in a sealed container and was happy to learn that or my cookies would be mushy by now, a few days later. We have them in a container with the lid just resting on top to protect them and wax paper between the layers to keep them from sticking. They are perfectly soft and oh, so tempting!!!

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Sara

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Reviewed: Nov. 1, 2009

I've been making these for years! I never put in raisins, but I do use chocolate chips and walnuts. YUM! They stay soft, they're not chewy and they don't really brown. Just cook them until they're done, don't overcook and don't expect them to spread out like regular cookies, they don't. But they taste soooo very good!

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SPIDERWIFE

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Reviewed: Nov. 1, 2009

These cookies were delicious! My family loved them! I used whole wheat flour instead of white and you couldn't taste the difference! This one is a keeper

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eedorsey83

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Reviewed: Oct. 30, 2009

I have a very similar recipe I have been using for years. It uses 1 1/2 c. flour and 3/4 c. quick oats instead and adds 1/2 t. nutmeg, 1 cup each chocolate chips, and nuts in addition. Try it this way and you will find it less "cakey". Also, they never really "brown", use parchment paper, NOT Silpat liners. Always get requests for this recipe!

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AKREDIT

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Reviewed: Oct. 29, 2009

I wanted to make a pumpkin cookie that did not need frosting or a glaze so I made these. While the flavor is good I am not crazy about the texture. They are definitely not chewy and I would not even describe them as cake like either. I read a lot of the reviews and did add another 1/2 cup of oats and reduced the white sugar by 1/2 cup. I baked mine for 17 minutes and they did not brown on the tops--only on the bottoms. One thing I would recommend to anyone who makes this recipe is not to eat them right away as the flavor seems to improve as the cookies cool. In fact, they taste the best when they are about one day old.

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Chris I.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Oct. 27, 2009

I adjusted this recipe a bit (I hate having left over pumpkin from a can) but I think the essence is the same - it's a great cookie. Thanks for having the idea of adding oats to a pumpkin cookie! I love how it changes it into an honest to goodness, chewy cookie instead of a little cake like so many pumpkin cookie recipes are. I love the flavor of pumpkin, so I didn't add nuts or raisins (I compensated by adding more oats, to make up for the lost volume) and it's a fantastic fall cookie. Yay!

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subversified

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Reviewed: Oct. 24, 2009

These were very easy to mix up! They are super moist and very cake like. I would give these 5 stars if they were a little sweeter - maybe switch out chocolate chips for the raisins? But a very good cookie as is!

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Mary

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Reviewed: Oct. 21, 2009

Yum! Fat little cookies that are just wonderful! They came out perfect in 13 minutes. Followed the recipe exactly except for the cloves because I didn't have any. Anyway, loved them (and so did the neighbors)!! A word to the wise here.. don't store them in an airtight container!

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Lucy's Mom

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Reviewed: Oct. 21, 2009

I liked these cookies. They come out just like the photo and were soft and chewy but lacked sweetness and were a little bland tasting and that's why I only give them 3 stars because they were good but not that good.

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Michelle

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Reviewed: Oct. 18, 2009

i like this recipe, how ever it could be better. i added 1teaspoon of pumpkin spice & put 1/2cup of butter flavored crisco, i flattened the cookies before i baked them witch made them more cookie shaped instead of "muffin tops"(i love this term, thanks YAKKOJ! awesomeness lol.) shaped. the pumpkin spice added a much needed flavor and the lesser amount crisco makes it more of of a shape cookie.

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JasonPastryParty

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Reviewed: Oct. 11, 2009

I gotta admit, the photo for these cookies is really unappetizing, but my husband requested pumpkin cookies & I happened to have all the necessary ingredients (minus the raisins & walnuts which we all don't like). DELICIOUS. I was very surprised. We decided to make some frosting as well, and liked them better with the frosting, but either way they were soo good!

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GABRIELLESMOM

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Reviewed: Oct. 7, 2009

Fantastic! My kids devoured them.

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jhanson1227

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Reviewed: Oct. 7, 2009

Very good cookies. I don't care for raisins and they still turned out moist and nummy. Will make again for sure, thanks for the wonderful recipe!

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GrandmaK

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 6, 2009

Great recipe! I used butternut squash puree instead of the pumpkin and frosted with a cream cheese frosting and they were a big hit!

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kristy

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Reviewed: Oct. 4, 2009

these are excellent with or without craisins

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PJMCCLAN

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Reviewed: Sep. 15, 2009

I thought that these were wonderful! Soft and chewy I really enjoyed them. The only thing I did different was that I doubled the cinnamon. They took a while in the oven, I had my oven at 375 and it took close to 20 minutes for them to get done. Even with the increased time I would make them again.

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passionatebaker

Cooking Level: Expert

Living In: Jessup, Pennsylvania, USA

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Reviewed: Sep. 7, 2009

This recipe was very good. I followed the recipe exactly and the cookies turned out moist and flavorful. They had a more muffin texture than cookie, but that was fine with me and everyone else who sampled them. Next time, I think I would add some chopped nuts for a little texture.

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