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Pumpkin Cookies III

Reviewed: Oct. 11, 2013
I'm an amateur baker, and I found this a pretty easy and delicious recipe. I did make a few modifications, based on the ingredients I had at home. Instead of shortening, I used 1 cup of margarine. And instead of 1 cup of canned pumpkin, I used 1 1/4 cup of canned pumpkin pie filling (already pre-seasoned), which was about half of an E.D. Smith 544mL can. I didn't add any raisins or walnuts to the batter, but I did add some walnuts as toppings once I dropped the batter onto the cookie sheets. I experimented with toppings, trying pecans, semi-sweet chocolate chips, and white chocolate chips (in addition to the walnut ones, and the ones I left w/o toppings).
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