These cookies are a fall favorite. They turn out more cake-like than crisp, as do most pumpkin cookies. They are very rich, but not over the top. I always add extra cinnamon, not bothering to measure the amount the recipe gives, as I love anything with cinnamon (so far, no complaints). The only other changes I make are to use all whole wheat flour and canola oil as opposed to vegetable oil. People actually beg me to make these cookies and former employees with whom I haven't worked for years still ask around for them. Quick and easy to make, and simply delicious.
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These cookies are a fall favorite. They turn out more cake-like than crisp, as do most pumpkin...