"This recipe looks like it has a lot of ingredients, but it is all stuff a kitchen normally has. It has a nice cinnamony flavor that I adore. You can substitute chocolate chips or nuts for the raisins. " — Kathleen
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quick cooking oats
canned pumpkin puree
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! :)
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.
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!
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.
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!
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.
Very good! I used chocolate chips and they turned out wonderful. I couldn't wait for them to cool down to try them!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies VI
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 38
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