I made this recipe almost exactly as written, except using pumpkin pie spice instead of cinnamon and mini chocolate chips in place of the raisins. At first, I was kind of disappointed. The cookies were difficult to remove from the cookie pans, even though I used silpat mats and let them cool. They were sticky and the texture wasn't great, although they tasted pretty good. Since I'd doubled the recipe, I had a lot of dough that I put into the fridge to bake later. Well, the next couple of trays of cookies turned out much better. The trick was to bake them quite a bit longer than the recipe stated. Instead of 10 minutes, I baked them for 14 or 15 minutes, until they turned a nice golden brown. Not only were the cookies much easier to handle, the texture was better. A bit crisp around the edge but chewy on the inside. Still not the best pumpkin cookie I've tried, but much better when baked properly.
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I made this recipe almost exactly as written, except using pumpkin pie spice instead of...