Reviewed: May 17, 2012

We liked these cookies, but they were kind of like flat muffins. We changed out oil for applesauce, and we used whole wheat and flaxseed flour for part of all-purpose flour. We used 3/8 of the chocolate, and it was plenty. The last thing we did was use half the sugar, but we used agave nectar for 1/4 of it. The cookies were delicious! I would make them again.

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Reviewer:

Baker Mom

Reviewed: Apr. 27, 2012

These were delicious. I did add a few things: a pinch of nutmeg and a pinch of pumpkin pie spice. Although, I didn't really taste the pumpkin flavor as much as I would have liked to. But other than that, delicious and I loved the texture.

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Reviewer:

lxflck

Reviewed: Apr. 26, 2012

delicous, i doubled the recipe to 24 because i have a really big family and we ate all 24 in 2 days

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Reviewer:

Heather11

Reviewed: Apr. 24, 2012

These are quite good. I like the light cake-like texture! I cut the sugar down to 2/3 of a cup, used chopped almonds, and added some nutmeg, ginger, cloves, and allspice.

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Reviewer:

Karen

Cooking Level: Intermediate

Reviewed: Apr. 24, 2012

this is the one I go to every time.

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Reviewer:

SandiLee

Reviewed: Apr. 3, 2012

Delicious! These are soft and cake-like cookies. Followed the recipe exactly as written, added ground nutmeg and ground cloves so it'll taste more like pumpkin pie. Was a hit with my boyfriend and his family. Made an extra batch for myself and they kept fine for a week at room temperature. Any longer, I would recommend refrigerating them to prevent molding. If refrigerated, I nuke it in the microwave for 15 secs. I like my cookies warm and soft with melty chocolate chips.

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Reviewer:

happywaiwai

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chicago, Illinois, USA

Reviewed: Mar. 18, 2012

I have even traded the pumpkin for banana and they are delicious every time.

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Reviewer:

KATINABOBYNA

Reviewed: Mar. 14, 2012

Wonderful receipe!! I have made these several times and everyone loves them. I left out the walnuts (we are not big fans plus so many nut allergies out there). I made them once with milk chocolate chips - not nearly as good as semisweet. I subsituted the cinnamon for pumpkin pie spice and would recommend it.

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