Reviewed: Nov. 28, 2009

These cookies cake out AMAZING! They were more of a cake like texture rather than a cookie. I did add more cinnamon and I also added pumpkin pie spice. Delicious!!

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Reviewer:

Abeck

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Reviewed: Nov. 23, 2009

These were a big hit. I did make a few changes because we are trying to eat a little healthier these days. I used the splenda brown sugar blend instead of the brown sugar, and substituted whole wheat flour for half the flour. I also used pecans since I didn't have any raisins. Thank you very much. Yummy!

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Reviewer:

Maria

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Reviewed: Nov. 17, 2009

Very good pumpkin cookie. less cake-like and more crispy. I like spice so I added 1/2 tsp of both nutmeg and ginger.

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Reviewer:

Janelopie

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Reviewed: Nov. 6, 2009

These were very soft and cake like... I made these alterations: To reduce the fat and add fiber, I doubled the pumpkin (I used one 15 oz can of pumpkin) and used only 1/2 cup butter, and omitted the nuts. I also used 1/2 all purpose 1/2 whole wheat pastry flour. Overall, a tasty cookie if you really like pumpkin and cake like cookies!

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