Reviewed: May 14, 2012

Excellent! It definitely is more cake-like than cookie so I will probably try it as a muffin next time. I ate 3 of them in one sitting they were so good!

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Reviewer:

Diana-Super Cook!

Reviewed: Jan. 22, 2012

very good recipe with unusual ingrediant. Made as printed came out great

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Reviewer:

KMCKIERN

Reviewed: Dec. 31, 2011

These cookies were great! My friends loved them too!

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Reviewer:

musicalivy

Cooking Level: Beginning

Home Town: Lumberton, New Jersey, USA

Living In: Manassas, Virginia, USA

Reviewed: Dec. 26, 2011

This is a fun way to get folks to eat squash. I thought they were very good. Even my husband liked them, and he is not a squash guy. I would recommend very careful portioning as you put the cookies onto the sheet. These are very cake-like cookies, so watch your bottoms as they can burn easily.

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Reviewer:

Lisa Combest

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Dec. 14, 2011

I actually made these cookies but subsitiuted the squash with yams (sweet potato) OMG!!!!They were/are AWESOME. I wanted to thin out some cream cheese icing and add, but didn't have time. This recipie makes a hearty cookie YUM!!!

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Reviewer:

kc_sweets

Cooking Level: Expert

Reviewed: Nov. 29, 2011

These were yummy but the consistancy was much more like tops of muffins.

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Reviewer:

kbvoyer

Home Town: Malden, Massachusetts, USA

Living In: Salem, Massachusetts, USA

Reviewed: Nov. 27, 2011

I ended up putting the batter in muffin cups because it was so thin. The recipe called for 2 tsp baking powder so they rose up and everything. Substituted walnuts for pecans and craisins for raisins- Delicious!!

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Reviewer:

romanomad

Reviewed: Nov. 25, 2011

Great recipe! I've made this with acorn squash and sugar pie pumpkin with equally great results. Also sub half the ap flour with whole wheat white flour. And sub the nuts and raisins with an equal amount of rolled oats, dried cranberries, and choc chips...

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Reviewer:

Amy

Reviewed: Oct. 23, 2011

These cookies are so good! They are cake-like, or like muffin tops. The spice blend is perfect. I used only 1/4 cup of white sugar (plus the 3/4 brown sugar). I used 1 1/2 c. flour and 1 c. whole wheat flour. I don't bake cookies very often, but I'll definitely make these again.

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Reviewer:

Leslie M.

Reviewed: Sep. 30, 2011

I had to bake them for about 20 min but they are very good and I'm sure that they will taste great with a browned butter frosting! I also baked them without the add in's and divided the batter up baking some plain with nothing added, one with dried cherries and one with dried cherries and cranberries. there dose need to be some kind of nut in the cookie. It need the texture of the nuts

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