Soft Pumpkin Cookies Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 17, 2005
I think I undercooked my batch a bit as they were a bit doughy, so I wasn't impressed at first. However, I decided to warm them up a bit in my toaster oven which made them nice and crispy on the outside, chewy on the inside. I also didn't puree my pumkin very well, so I had a few strings, but the pumpkin strings added a nice touch when I toasted the cookies.
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Reviewed: Jul. 24, 2005
not very impressive, too soft and muffin- like. Would've been better if they were a little thinner.
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Cooking Level: Intermediate

Home Town: Lafayette, California, USA
Living In: Berkeley, California, USA

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Reviewed: Jan. 18, 2004
These cookies don't seem to spread out much at all. They stayed in the same shape that the batter was when it went into the oven. And the taste is bland without adding cinnamon or nutmeg on your own. I was disappointed.
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Reviewed: Oct. 29, 2002
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.
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Reviewed: Oct. 25, 2002
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.
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Reviewed: Oct. 22, 2002
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.
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Cooking Level: Intermediate

Home Town: Rathdrum, Idaho, USA
Living In: Ramona, California, USA

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