Reviewed: Nov. 30, 2008

This is an awesome recipe!! Very tasty and moist. Kids love it!

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Reviewed: Nov. 16, 2008

We really liked these cookies. Based upon the other reviews I used 1 cup of brown sugar and 1 cup of white sugar, 2 tsp of pumpkin spice instead of cinnamon, 1/2 cup of non-dairy margarine and 1/2 cup of butter flavored shortening. I rolled the dough in small balls and rolled in sugar. I liked the crunchy outside and soft inside. The only problem was my son ended up being allergic to the butter flavored shortening so next time I will either use regular shortening or all the non-dairy margarine. Will keep in my dessert folder.

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Marlene

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Lake Forest, California, USA

Reviewed: Nov. 13, 2008

Yum! These were really good and I loved the cake-y texture!! I gave these to a few children I was babysitting and they loved them. I will definitely make again.

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jessi0343

Reviewed: Nov. 12, 2008

Yum! I took the advice to use half wheat/half white flour, and added 1tsp nutmeg and 1tsp cinnamon. Didn't add any chocolate chips and they were still great!

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

Reviewed: Nov. 2, 2008

I made these for my son who has multiple food allergies. The cookies were great after I made some modifications. I used soy butter instead of the Crisco, used brown sugar and regular sugar, and added salt. I also made sure to shape the cookies as someone suggeted and smoosh them down with a fork coated with sugar. Will definately make them again.

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Island Girl

Reviewed: Oct. 28, 2008

These are so tasty. Also good with cranberries or white chocolate chips. My son has egg allergy and this was the first good cookie I found for him.

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momof2

Cooking Level: Intermediate

Reviewed: Sep. 13, 2008

Sooooo good!!!!!! These were such a nice change of pace from regular chocolate chip cookies. I wouldn't change a thing.

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Kate

Reviewed: Mar. 12, 2008

I gave this a 4 because although they weren't great (probably as a result of the ingredients I used which were different from what's in the recipe), this recipe definitely makes a healthy, satisfyingly filling and tasty cookie. I used gluten-free flour, Smart Balance in place of butter, and Splenda in place of sugar, plus I added some nutmeg,and some additional vanilla. Made 12 cookies, and only used 1/4 can pumpkin puree. You definitely have to watch these so that they don't burn. Next time I make these I will add more spices and in higher amounts because the recipe if followed exactly makes a bland cookie, and I may add ground nuts for texture. The best thing about these, at least the way I made them, is that they are gluten and egg free, low in saturated fats and sugars, and thus I didn't have to feel guilty about eating something that's not too good for me.

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Marcy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jan. 7, 2008

Woooo Hoooo, This is great! I was craving cookies today and when I started the basic base recipe for cookies, I then noticed I had no eggs, ugh!! Then I looked for a cookie recipe that did not require eggs, and BAM~~ Here it is, and just let me say these are very yummy, I did like others, by adding some extra, ginger, allspice,cinnamon and fresh nutmeg, I also just used some county crock spread instead of shortning. I also used a sugar coated fork to gently press down on the cookies. (also I did two batches with chopped walnuts on top, mmmmm good) They came out so good, I can't wait for my kids to get home from school for this tasty snack. I will so make this again and again... ;)

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IAMBOOPY

Cooking Level: Expert

Home Town: Fairfield, California, USA

Living In: Albemarle, North Carolina, USA

Reviewed: Dec. 16, 2007

After reading some viewer comments, I decided to use 1 cup white sugar and one cup brown sugar, plus I added half a tsp of nutmeg and one fourth of a tsp of allspice, but it still could have had more flavor. Overall, it is a nice cookie; the texture is more like a cake though. It helps to wet your hands with cold water and roll the dough into balls and flatten them out a bit, because they rise in the oven, but do not expand much. This recipe makes way more than (48) 1 tsp cookies. I would make them again; they will be good with coffee.

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