These were not that good. They were really bland. I think they neeed more umpkin and spice or something. I will not make these again.

This will now become my standard pumpkin cookie recipe!So yummy,super simple and with no egg's!I fallowed the recipe to a "T" however i did throw in some chopped semi sweet chocolate i needed to use up.Not to sweet but full of flavor Thnx millions!

oh my gosh! These are so soft and yummy! They don't spread out even though the dough seemed very moist.

These are really pretty good. I subbed 1/3 c oil for the 1/2 c shortening without any trouble and used 1 c of butterscotch and 1/2 c chocolate chips with really good results. The cookie is really like and cakey with a nice cinnamon flavor. Something you could definately play around with and add in whatever you'd like.

These cookies were great! I thought they were better on the second day. Great recipe for vegetarians!

I wasn't sure how pumpkin and butterscotch would work together...but, I threw caution to the wind and gave it a whirl. Ya know, it's a great combination. I thought these cookies were pretty darn tasty. Thus far, this has been the only pumpkin cookie that hasn't been an utter let down. Not only is flavor great, but these presented very nicely! I did add chocolate chips to the last half of the batter, which added more kid-appeal (not that they weren't eating them before though..)

A truly excellent recipe. I have made it many times over, and everyone loves and requests them. The cookie has a 'cake-like' consistency that sets it apart from your standard chip cookie and the butterscotch morsels add a sweetness to them (and are a good flavor match). Overall one of my favorite and trusted cookie recipes -- glad to have found it! :)

I added a few quick shakes of nutmeg and cloves for a little more intense flavor. I also added a handful of white choc chips for color. They were awesome!

I made these for Thanksgiving and *tried* to make a few extra for my husband.. my entire family cleaned me out! They are the perfect blend of sweetness and spice, and the butterscotch is an extra burst of sweetness. I'm a chocolate fiend, so I split the recipe about 25/75 and made a few cookies with chocolate chips instead of butterscotch.

I followed the recipe to a T, but they came out very bland. They had very little pumpkin taste.

I used half brown sugar and half white. I also used 1 cup butterscotch and 1 cup chocolate morsels. EVERYONE loved them!

I added more cinnamon, some nutmeg, and even pumpkin spice after taste testing the dough and the first batch of baked cookies. Still seemed like they were missing something...we enjoyed them but I may tinker with the recipe next time around. Thanks for the recipe.

This is a wonderful recipe!! Thanks for sharing!!!

So yummy! I did a few twists; I used half whole wheat and half all purpose flour, used butter, brown sugar, and spiced them up with cinnamon, nutmeg, and allspice. I had some white chocolate chips and use some of both butterscotch and white chocolate. After baking, they were a little delicate, but I found that I could crisp them up by turning the oven off and returning them on cookie sheets to sit in the oven as it cooled. That seemed to give them a more crispy, less cakey texture. I think these are going to become a family favorite; a great autumn recipe!

These were DELISH!!! I even took some to work and they asked for more along with a copy of the recipe. The only changes I made was cutting the butterscotch chips to 1 cup and adding 1/2 cup of chopped walnuts. Great cookie for the fall season. Thanks for the great recipe!