Reviewed: Nov. 29, 2009

These cookies were yummy, I used a full can of pumpkin and I should have used a little more pumpkin piie spice. I also only used 1 egg. I baked them at 350 for 16 minutes. I will definitely make these again.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Nov. 23, 2009

I was looking for a recipe to use up some leftover fresh pumpkin, so I tried this one. I even messed up and added too much pumpkin, then tried to correct by dumping some extra flour and sugar. Somehow, these came out great! I did have to increase the cooking time to 30-35 minutes.

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brcook1

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Reviewed: Nov. 20, 2009

AMAZING! I made these as a gift for a pumpkin lover. Left the nuts out, and they were tasty still.

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KITTENSPAWN

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

I LOVED these!!! I used light-brown sugar instead of the called for dark, Crisco (butter flavored) and I turned the temp. up to 350 like someone else suggested. I found a 9 minute bake time for smaller cookies and 13 minutes for a bit larger ones the best. I let them cool on the pan for about 5 minutes then transfered to a wire rack where they didn't stay very long as my hubby and kids quickly gobbled them up!! Thanks for the great recipe!! The only thing I'll do different is double or tripple the recipe next time!!

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Wendy

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Reviewed: Feb. 17, 2009

you need to cook these a little longer... about 2 more minutes. Do not stack them after they cool. They settle on each other.

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chefstacia

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Reviewed: Feb. 14, 2009

Delicious! I made mine with walnuts!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

I made these for thanksgiving a few years ago and they are requested every year.

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BrownEyes

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Reviewed: Mar. 10, 2008

These cookies have a very mild flavor and like some of the other reviewers that didn't quite do it for me! Next time I'm uppping the amount of spice and adding a bit more sugar.

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Anne A.

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Reviewed: Nov. 30, 2007

I really enjoyed these cookies. They tasted like carrot cake to me. I will make these again for sure :).

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Oct. 29, 2007

These are great, and I got multiple compliments. I doubled the spice, but still thought it could use more. Next time I will triple the spice and double the pecans.

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DEMERSON

Home Town: Saint Louis, Missouri, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 2, 2006

These were good, but not fabulous. I doubled the spices, but other than that followed the recipe.

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AtHomeAngela

Cooking Level: Expert

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Reviewed: Nov. 1, 2006

I changed these a bit to make them better in my opinion. I added twice the pumpkin pie spice and used homegrown butternut squash instead of pumpkin. I also used semi-sweet chocolate chips and added a 1/2 tsp of salt because I think it brings out the flavor of the other ingredients better. I did add more flour as well, because I wanted a taller, chewy texture rather than flat and cakey and baked them at 325 degrees. I think the lower temperature made them spread to flat. These were such a huge hit with the changes! I've made these a few times now, by request of those who ate them the first time. Definately a 5-star ater the changes. Highly addictive!!!

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Zippy

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Reviewed: Sep. 10, 2006

My local grocery store makes wonderfully yummy pumpkin chocolate chip cookies. I tried this recipe hoping to make a similar cookie, substituting milk chocolate for the white chocolate. They turned out just "OK", very bland.

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KIMIKOMI

Cooking Level: Expert

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Reviewed: Jun. 29, 2006

These are keep-them-out-of-the-house delicious! The pumpkin flavor is mild but definitely there, and the spices and nuts and chips are just awesome together. I baked them at 350 for 16 minutes and they came out somewhat cakey but creamy textured. YUM

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 17, 2006

I've made these delicious cookies over and over again. My family and everyone else who has tried them love them. Very different. I use a cookie scoop to drop these on a cookie sheet and freeze them, then put them in a freezer bag so I can make these cookies fresh at any time.

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SANDYARENZ

Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Dec. 19, 2005

AMAZING! everyone who tried it LOVED it. The only thing i changed was that i increaed the spices significantly

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SHELLEYGIRL15

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Reviewed: Oct. 20, 2005

WOW! This cookie is the best cookie I've ever made and I've made a lot!! It taste very much like pumpkin cheesecake. I increased the pumpkin spice as suggested. I thought the cookies were just a little too sweet so I will decrease the sugar by 1/2 cup. Also..I may try just a little less white chocolate chips so they don't overwhelm the cookie. This is a must try! Oh..note to those who are having problems with the baking..try weighing your flour and try refrigerating your dough for a few hours and then maybe squishing them down a little. Mine came out perfect..more cakelike than chewy which I prefer. Good luck!

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PEGGYBOSTON

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Reviewed: Feb. 18, 2005

I made this cookie recipe according to the directions. I baked them at 300 degrees, after letting them sit on the cookie sheet approx. 5 min. I removed them from the sheet and allowed them to cool. After eating one I found it to be doughy in the middle. The next batch I baked at 350 degrees for 15 min. it seemed to work much better baking these cookies at a higher temperature.

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RUHUNGRY

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Reviewed: Jan. 22, 2005

These are really awesome!!!!! My husband who thinks the only cookie that exists is the "Chocolate Chip" went nuts over these. Thanks for a really unique cookie.

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MISSPRN

Cooking Level: Expert

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 29, 2004

These were fabulous. My boyfreind ate them hand over fist. I took them to our thanksgiving potluck at work and they were a big hit I got a lot of requests for the recipe. My original concern was that I did not want to use pecan halves I was tempted to use chopped pecans however I am glad I didn't I recived compliments on the fact that I left the halves whole and not chopped

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