Pumpkin Cookies VI

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Most Helpful Positive Review

Sep 29, 2005

These cookies are fabulous! I did make some adjustments based on other reviews I read. I added 1 1/2 cup oatmeal (total),1 tsp baking powder, 1 tsp pumpkin spice in lieu of the cinnamon, 1 cup chopped walnuts, 1/4 zante currants, 1 tsp vanilla, and 1 15oz can 100% pumpkin puree, and all brown sugar (instead of 1/2 white, & 1/2 brown). I used a mellon baller to measure out the cookies and the total cooking time approx. 13 mins per batch. I will make these again and again! :)

—Bhopkins

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Most Helpful Critical Review

Jun 24, 2007

These had really good flavor, but I was hoping for something a little more dense. They are more cake like. Which is not bad, but not what I was looking for.

—CRAZY4SUSHI

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137 Ratings

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Oct 09, 2006

Yummy pumpkin cookies! I changed a few things...applesauce instead of butter, a little pumpkin spice, 1/2 whole wheat flour. They were very sticky so i was a little worried...but they just needed to be baked a tad longer. (11-12min) They turned out great and low in fat and high in fiber!

—Melis'

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Oct 08, 2007

This is one of my all time favorite cookies. I JUST made these and I couldn't stop eating them. I do agree that they need to be cooked a bit longer, closer to 12 minutes. The only adjustments I made was to omit the raisins and adding 2 TBSP of ground flax seed. I LOVE the flavor flax provides not to mention the added protein and other benefits. I think next time, I will try to make a healthier version using more oats and applesauce instead of oil. Thank you for sharing this recipe. I believe it will become a family tradition in my home.

—CHELLENE

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Oct 04, 2007

I, like other reviewers, used applesauce instead of butter. I also added pumpkin pie spice along with the cinnamon to add something extra. The only thing I had to change was the cooking time. I had to keep them in the oven for at least 14 minutes. The two batches that were in for 12 minutes were more like muffin tops in texture which may be great if you want them like that. If you want a more cookie texture, add baking time. The recipe was very tasty despite the muffin consitency and made my house smell great!

—DaveAndSteph

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Feb 27, 2006

Absolutely awesome. They were a little cakey, but in a really good way. ADD EXTRA CINNAMON, or better yet, some PUMPKIN PIE SPICE . . they are incredibly good. We can see how some people would want to increase the baking time, but we like cookies slightly underdone, so this was perfect.

—SUSANANDBENNETT

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Oct 16, 2003

Very good! I used chocolate chips and they turned out wonderful. I couldn't wait for them to cool down to try them!

—MILY211PH

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Sep 29, 2007

will make these again but will add some more spices. I used applesauce instead of butter and also cooked on parchment paper. I had to peel them off but they taste great.

—fralis

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Nutrition

Calories
105 kcal
5%

Carbohydrates
16.2 g
5%

Cholesterol
19 mg
6%

Fat
4.2 g
7%

Fiber
0.7 g
3%

Protein
1.2 g
2%

Sodium
82 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Cookies VI

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 105
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 7 %
Saturated Fat 2.5g 13 %
Cholesterol 19mg 6 %
Sodium 82mg 3 %
** Potassium 39mg 1 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 0.7g 3 %
Protein 1.2g 2 %
** Sugars 7.3g
Vitamin A 18 %
Vitamin C < 1 %
Calcium 1 %
Iron 5 %
** Thiamin 6 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.