Recipe by Monica
"This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy"
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I made these cookies (minus the walnuts) and my roommates all thought they were simply the best.
I thought that these cookies were kind of bland even after I added cinnamon and nutmeg. I also put chocolate sprinkles on the tops. The cookies were kind of chewy, not a good chewy but a tough chewy. I won't make these again. It would be a better use of my pumpkin to make bread or pie.
These cookies are soft and cake-like. I added raisins instead of walnuts but if you added both it might add more flavor to the cookie. They were on the milder side instead of a spicy pumpkin cookie.
way too much flour, very gummy, was hoping for little pumpkin pie tasting cookies, but these are awful.
Not tasty at all. Very disappointing. My daughter & I had more fun gathering the ingredients & mixing than the outcome. Doughy-yet chewy. Bland-yet combined correctly. We will look for other recipes to try.
this recipe is good for a healthy treat but the texture is more cake/muffin like than like a cookie. If you are looking for a "real" cookie you will be dissapointed with this recipe. I am sort of a health nut so I like them but I am not sure many other people would. They are very low in saturated fat though and the taste is pretty good so I will probably make them again-I just wouldn't take them to any parties or anything.
Yuck! Added 1 tsp pumpkin pie spice and 1/4 tsp. cinnamon, so the flavor of the dough was all right. However, these were gross. Once baked, these "cookies" develop a rubbery outside and doughy, unpleasant inside.
not very impressive, too soft and muffin- like. Would've been better if they were a little thinner.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Pumpkin Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 43
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