I'm giving it a four for a great base idea. First and foremost, I wanted the cake texture. Something sweet and easy for my 2 year old (who doesn't seem to like apples) to eat. I made the following changes: reduced to 1 cup of brown sugar, added 1/2 tsp baking powder, 1 tbs cinnamon, 1 tsp nutmeg, 1/2 tsp of ground ginger, 1 tsp of vanilla extract, 1/2 tsp of almond extract, and brought all of my ingredients to room temperature. It came out as the texture of cake but the consistency of a cookie AND my son is eating apple. I am going to increase the apple next time and definitely add walnuts. I also think a caramel cream cheese glaze might be in the works. Yum.

Reviewed On: Sep. 1, 2011

I am an above average cook/baker and this recipe was fantastic. I only had half the pumpkin (fresh) so I made muffins and lessened the time to 20 minutes. This is definitely going to be a new fall treat for my family. As side note to parents of young kids, my 10 month old LOVES this as a small snack. And since I can freeze them he'll be able to snack on them anytime I need them.

Reviewed On: Nov. 2, 2010

Like many other reviews have said, this cookie tastes almost exactly like a muffin top. It is perfect for a person on a diet, craving cakes and muffins (if you can limit yourself). I added vanilla and a touch of cinnamon to mine - just to see what it would taste like. Delicious. Also, when I was almost done I added some leftover chocolate chips. A hint of chocolate and fattening cake rolled in to a small cookie.

Reviewed On: Jul. 21, 2010