Reviewed: Nov. 10, 2009

Yes very nice soft mild cookie but could use a little kick, used my own pumking pie spice in place of cinn and could have used more. All in all will make again and tweek it. Used icecream scoop and flattened raw cookie with floured fork.

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Nov. 8, 2009

Amazing cookie! Exactly how I like them! I'm personally not a fan of "cake-like" cookies. This recipe is more "cookie-like" and they still have the pumpkin taste! Thanks for sharing M.J.!

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Ali Heiken

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 4, 2009

These were fantastic! Baking time was around 13 minutes. Very tasty and moist. I loved the mix of the pumpkin and butterscotch.

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Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

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Reviewed: Oct. 31, 2009

I substituted 1/2 brown sugar and 1/2 white sugar. I used mini chocolate morsals instead of butterscotch. Very good.

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Charleen

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Reviewed: Oct. 19, 2009

My family and friends loved these cookies! I made them for a birthday party, used a small cookie scoop and ended up with 56 cookies! I substituted chocolate chips for the butterscotch (I didn't have any on hand.) and they were delicious.

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Eleven

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Mmmmm! Perfect and delicious! Didn't change a thing and they were excellent! I am making the next batch now with toffee bits (skor toffee bits) and I'm sure they'll be the same great cookies! TY for a great recipe!

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PATTISCHOOR

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

These cookies are very tasty! They turned out super moist, sweet, and pumpkiny, just like Mom used to make when I was young. My personal modifications were to use half white and half brown sugar, the entire can of pumpkin, a couple extra tablespoons of flour, and double the cinnamon with a sprinkle of nutmeg. I also used half butterscotch and half chocolate chips and they taste fabulous together with the pumpkin. The cookies did not spread but instead turned out to be perfect little mounds of cakey goodness!

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BocaBlonde

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

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Reviewed: Oct. 16, 2009

Delicious! The only thing I changed was to add about 1/4 tsp. freshly grated nutmeg. Definitely a superior cookie!

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JLYNNNAMDG

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2009

I love these cookies, and so does everyone who tastes them. My mother had to get the recipe from me for her collection...

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HOUSEWIFETO100

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Dubuque, Iowa, USA

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Reviewed: Jan. 1, 2009

These cookies are wonderful. I've been making them for a few years now and people rave over them. I actually have people ask me to make them regularly...yummmy!

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Tanya

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Reviewed: Dec. 19, 2008

Delicious! I did use only 1 cup of butterscotch chips because I know how overpowering they can be and I baked them for 15-17 minutes.

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Lotus Bloosom

Cooking Level: Expert

Home Town: Angola, New York, USA

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Reviewed: Dec. 17, 2008

I want to preface this by saying I have a tendency to mess up recipes the first time around. That being said, I didn't mess this one up! I needed to make enough for 12 dozen cookies, so I used the calculator provided and got wayyy more than I needed. Also measured in grams w/ my kitchen scale...I altered it slightly by using butter-flavored shortening, doubling the cinnamon, and using 9 grams of nutmeg. I used half butterscotch and half white chocolate chips (one bag each) and it came out Perfectly. Going by the recipe, the flour and the chips had the same weight, so I can understand how that may be overwhelming, but yeah, I can't wait for my family to eat these. I also rolled the dough in cinnamon/sugar which gave them a uniform shape. I've already eaten at least six...

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Alaina

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 16, 2008

This is hands down the best recipe I have ever found. I found it eight years ago and still make it. I love it so much that I actually hate to give the recipe out because I have made it my own.

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meganmhomer

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Reviewed: Nov. 25, 2008

I made these for my son's 1st grade class this morning for their Thanksgiving vacation festivities. As I see most every other cook out here does (and I've done for years with most of my own cooking), I tweaked the recipe. In fact I might have to submit my own version of it, with credit of course to this one. At first I wasn't thrilled with the taste, but as they cooled and I added a "glaze" they tasted better...oh and of course I doubled the cinnamon, added allspice, ginger and nutmeg and omitted the butterscotch morsels, then topped with sprinkles after I glazed them. (see why I'll submit my version? lol). But these were a perfect starting point for me and the kids gobbled them up like turkeys!!

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Susan LeBlanc

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Thonotosassa, Florida, USA

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Reviewed: Nov. 23, 2008

Good tasting, but the chips did not melt. There seemed to be too many chips according to the recipe.

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Ellery

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Reviewed: Oct. 30, 2008

These cookies are the bomb.... Took them to work and everyone wanted the recipe. My daughter just got married and I sent her this recipe she is getting in to cooking and her and her husband liked them alot. Thanks for the great recipe:)

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bethypoo

Cooking Level: Intermediate

Home Town: Peru, Indiana, USA

Living In: Kettering, Ohio, USA

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Reviewed: Oct. 28, 2008

These were good but didn't have much pumpkin flavor. The cookie part was a little bland. I would reccomend adding some nutmeg and clove.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 27, 2008

Yum! I am very surprised to say that my husband and I loved these. He usually eats chocolate desserts and little else, but he loved how moist these were. We took them to a party and everyone liked them. I made very minor changes. First I used margarine since that's all I had and used only 1 cup butterscotch chips and 1/2 chocolate chips (had to get them in somehow). Also, I scaled the recipe so that I could use the whole can of pumpkin (mine was 1 1/2 cups). Also, I had to bake the cookies for 14 minutes. Super moist and yummy!

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Jen120983

Cooking Level: Beginning

Home Town: Rolling Prairie, Indiana, USA

Living In: Columbus, Georgia, USA

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Reviewed: Oct. 26, 2008

I used regular chocolate chips instead to make them pumpkin cc. they came out great and i added red food coloring to make them orange i made them almost a week ago and they are still soft!

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ambabbs

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Reviewed: Oct. 25, 2008

Yummy use of leftover pumpkin! To those of you who thought the butterscotch chips made the cookies too sweet - PUHLEEZE - IT'S A COOKIE!! It's supposed to be sweet. You people sure must like bland, dry, boring cookies. This cookie is moist and tasty. I thought that the chips made the cookies better. Anyway, followed the recipe exactly with the exception of using fresh pumpkin instead of canned. I thought the recipe did not need tweaking and I was a little skeptical when I there was not an egg. But I guess the cookie would be to cakey with all that pumpkin AND an egg.

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