"These pumpkin and walnut drop cookies are delicious snacks and easy to make." — Carolyn
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This recipe sounded real good on paper. Once I started mixing the ingredients together, I became a little skepitcal but once I baked them and tried them, oh my gosh!!! They instantly became one of my favorite cookies! I did tweak it just a little. I used 1 teaspoon of cinnimon instead of /1/2 teaspoon and I used about a cup and a half of pumpkin instead of a single cup. I liked how they turned out. Another thing, use just a teaspoon full of mixture on the cookie sheet to ensure the cookies are fully done at the 12 minutes and I liked how they tasted when they were just outta the oven versus letting them sit a while then eating them. I haven't yet tried how they are when re-heated. Hope everyone enjoys them as much as I did.
This recipe has potential, but was not really very sweet and too puffy. I added some brown sugar to the second batch before it was really any good.
Myself and my best friend were given as assignment from our Food Technology teacher to research one seasonal holiday from a country apart from our own. Not knowing anything about American Holidays, we choose Thanksgiving. Part of the assignment was to cook something that was typically eaten on the holiday. After searching for days for a recipe that seemed reasonable, we came across this one. Being from Australia, we took one look at the ingredients and my friend and i both thought the exact same thing : "Man Americans are weird..! Putting Pumkin in cookies..whats next!!?" But curiosity and desperation got the better of us, and we eventually made the cookies. They turned out beautifully, and our teacher even took some home with her! They're very easy to make and taste great!
Made these for thanksgiving and they were well received. I made a few changes just because I can't help myself from messing with recipes even if I've never tried them: I used butter instead of margine and 1/2 cup of brown sugar, 1/2 cup of white and pecans instead of walnuts and sprinkled confectioners sugar on top.
These cookies were really easy and tasty! Next time I'll probably add more cinnamon and maybe some ginger as they were very mild... I've entered these in a local fair and won a ribbon!
Little cakes. Everyone loves them! I spiced them with cinnamon, 1/4tsp cloves, and 1/4tsp ginger.
These are good but I did make some changes. I added some ginger, ground cloves and nutmeg, giving it more of a pumpkin pie flavor. I also didn't have walnuts so I used trail mix (nuts, raisins, sunflower seeds and choc. chips).
The batter was very oily. I think next time I will cut some of the oil and add ore pumpkin.
Easy and good. My daughter liked them without nuts. I used a can of pumpkin
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 106
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