Reviewed: Nov. 3, 2009

Made these after Halloween, and used pumpkin from scratch. I made for a very runny batter and the cookies came out way too soft. I may want to tweak this or combine with another recipe that is similar.

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Vannessa

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Nov. 1, 2009

I wanted to make some dairy-free cookies, and these turned out great! I was skeptical about the margarine, but I put in some Earth Balance and it seemed fine. Great texture and taste! They were an absolute hit at the office party!

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housebug

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Reviewed: Oct. 30, 2009

I did not care for these cookies. They have more of a muffin or cake consistency, not a cookie. I added more spices as some had suggested, then made the recipe as instructed. The cookies were bland tasting and as I said, I did not like the puffy cake-like consistency. My daughter and husband gave a thumbs down on this cookie.

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sandi

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Reviewed: Oct. 17, 2009

So i just made these today! They were soooo Yummy! I love them. I added unsalted butter instead of margarine, i added 1 teaspoon of cinnamon, 1/2 tsp of ground ginger and 1/2 tsp of pumpkin spice, i sprinkled some powdered sugar and they turned out so goooood! definitely a keeper!

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Eva loves2 eat

Cooking Level: Expert

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Reviewed: Oct. 1, 2009

My Aunt makes these cookies every year except she uses the butter flavored Crisco sticks as opposed to oil and margarine. I made them the way this recipe called for except I used 1/2brown 1/2 white sugar like some other reviewers suggested, I also used 1 1/2 cups of pumpkin and added 1 tsp of pumpkin pie spice. My Aunt also adds white chocolate chips to the batter and then frosts them when they cool with store bought cream cheese frosting mixed with a bit of brown sugar...yum!

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TinkerBell0919

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Reviewed: Sep. 28, 2009

very good cookie! I frosted them with cream cheese frosting.....very tasty!!

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diamondqueen1971

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Reviewed: Sep. 27, 2009

I really enjoyed this recipe, but I made a few changes as well. I cut the oil down to 1/2 cup, used 1 and 1/2 cups pumpkin, a tsp and 1/2 of cinnamon, and 1 tsp of ginger and cloves. They came out very moist and cake like. I sprinkled granulated sugar on the top before baking like someone else recommended, but I don't think that did much to add sweetness. I also had to omit the walnuts because my son has a peanut allergy, but I think they still had a TON of flavor. Definitely not a very sweet cookie, but I really enjoyed them! I will definitely make them again!!

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Kelly

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 26, 2009

I added white chocolat chips instead of walnuts. My kids loved these.

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Jeni

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Jan. 16, 2009

Soft, cake like cookies that my kids loved. After reading the reviews, I too added more spices. In addition to what the recipe calls for I added 1/2 tsp more cinnamon, 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg. I also used 1/2 C sugar and 1/2 C brown sugar. I will dfinately bake these again! Something else that might be good would be to frost them with icing...I may try next time.

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DeAnn

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Reviewed: Jan. 16, 2009

I have to say when I mixed up the batter I was not sure that these were going to turn out - the batter was very oily (maybe next time I will replace some of the oil with applesauce),but the end result was a very tasty soft muffin- like cookie. I also added 1/4 tsp ginger and 1/4 tsp cloves and did not add walnuts. Would definitely make these again.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Jan. 14, 2009

My husband loves these. He has eaten 5 within an hour of coming out of the oven. It is not a sweet cookie if that is what you are looking for. I added some chocolate chips and put raisons in some of the cookies. I also added some pumpkin spice.

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sarah

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Reviewed: Dec. 3, 2008

I also used 1 1/2 cups of pumpkin, more cinnamon, also 1 tsp nutmeg, 1/2 tsp ginger and 1/2 tsp allspice. AMAZING!

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lanewalker

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Reviewed: Dec. 2, 2008

This recipe is a good idea, but needs some tweaks to reach its full potential. I made the recipe as it is written out the first time around. It was ok, but could use more spices. I also noticed that the cookies left an orange/yellow ring on the paper towels from using so much vegetable oil!! The second time around, I used some other suggestions and played around. I doubled the cinnamon, pumpkin, and vanilla. Then, I added 1 tsp of ginger. I substituted applesauce for the vegetable oil and didn't put in as much as it calls for. I made half of that batch, and it tasted pretty good. It seemed like it would be a good coffee cookie. For the other half of the batch, I added chocolate chips. That seemed to add just the right taste that it needed. I took a huge batch to a youth center and another to a cookie exchange at church (of the chocolate chip pumpkin cookies). The cookies got great reviews at both places.

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Twalden

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Reviewed: Nov. 28, 2008

I had a cup of pumpkin puree left over from making my pumpkin pie which was perfect to make this recipe. I added ground cloves, nutmeg, walnuts and raisins. Using a small 'ice cream scoop' was so easy to spoon on small teaspoon-size cookie dough on to the baking pans. It made approximately 4-5 dozen little soft cookies. I sprinkled granulated sugar on top of each just before baking. Yum!

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Norma M.

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 26, 2008

changes: 1 can pumpkin, 1/2 cup oil, more cinnamon and added nutmeg and ginger. Not very sweet, which is nice among other sweet desserts. It's very light, but tastes a bit floury. Will make again, but use 3tsp cinnamon and more of the other spices. I"ll wait until the second batch comes out of the oven before I decide though!

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csleh

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

These are super yummy cookies... After you add some flavor to them. I added ginger, cinnamon, and a bit of pumpkin pie spice. I also topped the cookies with Bakers sugar. They have the texture of scones and they pair wonderfully with coffee. The larger the cookies the longer they take to bake. I used rounded teaspoons and they baked up nice and even.

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