Pumpkin Cookies I
I was looking for an eggless pumpkin cookie recipe for Thanksgiving and these did the trick. They were indeed very cake-like, moist, and light. Like others, I used brown sugar instead of white, and halved the butterscotch chips. I also added a 1/2 teaspoon of nutmeg because I am always looking for an excuse to use my favorite spice.
I have mixed feelings about the butterscotch chips. I really love butterscotch, but definitely feel that the pumpkin played second fiddle here, even with the portion halved. If I wanted to make a super pumpkiny cookie I'd probably skip the butterscotch chips next time.
Oh, and having misread the recipe, I dropped them as tablespoonfuls and they still came out beautifully but had to cook for much longer, closer to 15 minutes. As they didn't spread or rise at all, I couldn't imagine them as teaspoon cookies--it seems they'd be tiny.
2 users found this review helpful
Nov. 25, 2011