"Perfect for Halloween!" — Jupiter2
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1 1/4 cups
packed brown sugar
1 1/2 cups
2 1/2 cups
This cookies was very much enjoyed at a Halloween fest. Since the recipe uses brown sugar, it is not too sweet. However, the cookie is quite "springy", and it would be best to flatten or spread out the dough on the cookie sheet prior to baking (then they won't look like orange "rocks").
Pumpkin has a high water content which makes it puff up like a cake. I have found that if you place the canned pumpkin in cheese cloth or a paper towel and ring off some of the excess moister then the resulting texture will be more cookie like
This recipe turned out well and my co-workers loved it when I made it for
Halloween. I would describe this more as a "drop muffin" than a cookie.
The tip about "ageing" the cookies a day is right on the mark.
These cookies were excellent, especially because I enjoy a really cakey sort of cookie. I made a few changes in the recipe: substituted butter for shortening, applesauce for eggs (1/4 C per egg), and chocolate chips for the nuts and raisins.
Great recipe for not-so-sweet cookies. The only modifications I made were using butter (melted) instead of shortening and egg product instead of eggs. The cookies didn't puff up very much and tasted great.
These turned out great and I EVERYBODY loved them! They are more like cakes than cookies, but thats what I liked about them. I omitted the nuts and raisins and once they had cooled, I drizzled a little bit of milk/powdered sugar frosting on them. Loved them! Will definitely make again!
Didn't care for these cookies at all. They were very bland.
These are fantastic cookies. =) I added chocolate chips and doubled the spices. I used cream cheese frosting to make little cookie sammies. Yum! :D
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies II
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 97
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