The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 11, 2009
These cookies are good, I just wouldn't call them cookies. They are definitely more cake/muffin like. Still good, I just wouldn't call them cookies. The only change I made was to add some pumpkin pie spice and to add bake time.
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Cooking Level: Intermediate

Home Town: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 7, 2009
Yum-O! These are really good. Made the recipe exactly as is except for a little more cinnamon and pumpkin.
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Cooking Level: Intermediate

Living In: Victoria, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 27, 2009
I found this recipe years ago from a little halloween idea book in the checkout line. It was such a hit, but then I then lost the recipe. I was so happy when I found it on here! The only changes I make are the use of chocolate chips instead of raisins and I use vanilla bean paste instead of vanilla extract. It makes for a much richer taste, I feel, but can be hard to find. Thanks for posting this! It is such a delicious cookie and seems to be my signature dessert. I'm always asked for the recipe...I should probably stop giving it out as to retain my culinary advantage ;)
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 11, 2009
The cookie is too soft and crumbles easily. I like the flavour but it needs to be more dense to be a cookie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 6, 2009
These are really good but very odd at the same time! I added a cup of pumpkin instead of half. And white chocolate chips that melted wonderfully. Also added more cinnamon, pumpkin spice, and nutmeg. They came out very good!! The texture was one that I have never experienced for a cookie before!! Awesome!! I can't figure out how to submit a new review, so I'll add it to this one! I've made these cookies 3 times now and had to double the recipe. First with the white chocolate chips; delish, then with the raisins; great, and finally the most recent I diced up some fresh apples from my grandmothers apple tree. Sounds weird at first, but they melded wonderfully and had superb flavor!! Thanks again!
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Cooking Level: Intermediate

Living In: Berwyn, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 6, 2009
These had a very nice flavor! I used walnuts instead of raisins because that's what I had on hand and they added a nice crunch. I'd like to try to chocolate chips too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 7, 2009
I absolutely love this recipe. Nice flavor and everyone that tried it loved it. It is one of those cookies that is great to make anytime from Sept thru Thanksgiving.
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Cooking Level: Intermediate

Home Town: Glendo, Wyoming, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: May 15, 2009
I love when I find a recipe that I can make pretty healthy, thats still delish! These are thick and moist, but don't know if thats due to some changes? I used whole wheat flour, applesauce instead of butter, 1/4 c white sugar instead of 1/2 c.. but still put in choc chips :) Added about 1/2 tsp nutmeg, heaping tsp ground flax seed and used 1 tsp cin insread of 1/2.. very good, enough so that I made them last night, they are gone.. and I just pulled more out of the oven just now.. (you know, cause I had to use the rest of the remaining canned pumpkin, ha!)
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srf

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 10, 2009
These tasted really awesome.... but.... it was too many raisins for me. The cookies also got kind of sticky after awhile, and I still am not sure why. Either way, delicious. Thank you.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 17, 2009
I thought this was an "ok" cookie, but it didn't have as much pumpkin flavor as I was looking for. The texture is very nice, though.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 21, 2008
I followed this recipe to the tee and the "cookies" were more like bread, they were very soft and fluffy. This is not my idea of a good cookie. The flavor was good, but the texture and consistency was not to my liking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Dec. 2, 2008
I struggled with the choice between four stars or five, and opted for four only because I hold five star recipes to an extremely high standard and dont give that away lightly. Anyway, first I should confess that I do not like pumpkin. I chose to make these cookies in the spirit of Thanksgiving, expecting to skip over them for some apple pie at dessert time. BUT, when other pumpkin haters started gobbling them up, I gave in and tried them. Yum ! I was pleasantly surprised. The only problem I had was the cook time. I took them out after 11 minutes and let them cool, only to realize that they were not done. So I put them back in for a bit and I still think they could have cooked longer. Very gooey. Could be my oven I 'spose. The oatmeal texture in a gooey cookie takes some warming up to, since they are so cakelike. But I did end up eating about 6, so I guess it's easy to overlook!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Nov. 6, 2008
This was ok. I needed to make a pumpkin pie and only had the 29oz can. Left over pumpkin lead me to this recipe. I used about 1 1/2 cup pumpkin and added pumpkin pie spice along with having to use silken tofu for the egg, added toasted pecans and dark chocolate chips. I also cut 1/2 the butter and used flaxmeal. They were just too cakey, was too soft. I liked the flavor. I am not sure if it was the tofu I had to use or not. I might try again using egg next time. I added extra oatmeal to the last batch and that helped a ton! Still soft but more firm than gooey.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Molalla, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 24, 2008
Not as spicy as I thought it would be, but they are a great cookie. I made a double recipe the first time and every one I have given them to just loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 24, 2008
It was raining this morning, and the fall weather really started to hit. I was craving something pumpkin! These cookies were SO GOOD--very moist and melt-in-your-mouth! Now, I'm not a fan of raisins, so I added 1/2c of chocolate chips instead... I only added 1/2c instead of 1c because I was afraid the melted chocolate would overpower the pumpkin flavor. I'll definitely be making these even when fall is over!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA
Living In: Marion, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 24, 2008
These were super easy to make. I agree, a little bland but I added nutmeg and double the oats. Chocolate chips instead of raisins. Conf. sugar on top of course.
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Cooking Level: Intermediate

Living In: Queens, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed: Oct. 18, 2008
I made these and made a few adjustments... Stevia instead of sugar, applesauce instead of butter & pumkin spice. The dough was way sticky so I added 1/4c oats & flour. Overall, they turned out good. Next time I would add more pumpkin, for greater flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Sep. 8, 2008
Delicious! I already have to make another batch with my leftover pumpkin. With all the comments on the cookies being more like cake, I decided to bake as mini-muffins, which worked perfectly. Here are the changes I made for these delicious mini-muffins: 1/2 c raisins and 1/2 c chopped walnuts instead of the 1 c raisins, used 1 t vanilla instead of just 1/2 t, and added 1/4 t maple extract, used pumpkin pie spice instead of cinnamon, however I sprinkled a tad of cinnamon in for good measure when I was mixing in the dry ingredients. These are great to have around for the fall season and didn't end up being too sweet even with my alterations. Baking time increased to about 13-15 mns using toothpick method. Thanks!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Apr. 23, 2008
I've been making these for the past few years....today I doubled the recipe....except for the pumpkin. Instead I added 1/2 c pumpkin, and 1/2 c carrot puree (had some from the purees i've been making from my deceptively delicious cookbook!~great). I also chopped up an apple (pink lady....they are nice and tart for baking).( I always add nutmeg as well, and sometime substitute some of the butter with applesauce.) They came out fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed: Feb. 18, 2008
excellent. needs 13-14 min. in my oven and they are still very moist!
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