I was looking for a soft pumpkin cookie recipe and this turned out pretty much at the texture/consistency I was looking for. Definitely more muffin-like/chewy than regular cookies as others have mentioned, but that's what I wanted. I doubled the recipe because I wanted to use a full 2-cups of pumpkin (I made my own purée and allotted it in 2-cup increments). I also made several adjustments: I doubled (again) the butter content (for a total of 4 Tbsp), used 3/4 cup brown sugar and 3/4 cup white sugar (so 1.5 total for the doubled recipe), cut the vanilla to 1 tsp., and added 1 tsp of pumpkin pie spice. I eliminated the walnuts. The flavor was good, but very mild. If I make this again, I'll add more pumpkin pie spice and possibly more pumpkin to kick up the flavor. And as others have mentioned, definitely grease the cookie sheet.
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I was looking for a soft pumpkin cookie recipe and this turned out pretty much at the...