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One other tip....dip a dampened glass bottom in sugar and flatten the tops a bit...gives a nice "crinkle" look to the finished cookie. Other wise, they pretty much look like they did before you baked them..however misshappen that might have been!
This is the same recipe that I use to make pumpkin spice muffins. I do add 2 eggs and about 1/2 cup water - and a tsp of vanilla. I use a cookie scoop to plop the little scoops onto the sheet - I only bake about 5-6 minutes - and then I ice with a cinnamon vanilla glaze. They are sooooo good and so easy! Thanks for posting! Using the cookie scoop I get 4 dozen cookies - they are a decent size - my do spread out some when baking - I think it is the additonal eggs and water... they don't need it - but when I make these as muffins I find that adding a full cup of water (with or without the eggs) makes a BIG difference.
I thought these turned out wonderful and we super easy. I did add 3/4 cup of water to the recipe though and thought it made them better. The walnuts were a great addition. They do do turn out kind of sloppy looking, but I think that makes them look like they were "made with love" Will use this recipe again for sure!
These came out really dense for spice cake based cookies. My great aunt used to make this with browned butter frosting (definitely my favorite way to top these). I am cooking at altitude as well, which may have changed the texture. I made them last year with just the spice cake box recipe and raisins and they came out more like I remember. So the user's tip with the eggs and water would be my recommendation if you are used the texture of the old time "cake-like" cookies. The ones I remember are so fluffy and light, more like little unstructured cupcakes. I will be going back to my old recipe...but this version is very fast and bridges the cookie vs. cake consistency. Either way they need an icing IMO. Give the browned butter a try, it's awesome. I guess the ideal texture depends on individual preference.
Definitely more of a muffie than a cookie, but exceptionally easy! I just used the mix and pumpkin and drizzled with frosting... so quick and simple! Thanks!
These were exactly what I was looking for. THANK YOU! Found that canned Pumpkin PIE was a bit more tasty as all the spices are so yummy. Chocolate & butterscotch chips add guilt and indulgence ;) A wonderful treat for the holiday season and an excellent change of pace from other traditional pumpkin goodies. AND they are super inexpensive to make! In regards to the other comments - yes, they are a different sort of texture of cookie, much like a muffin top, but delicious no less! Even without the iced topping. Thank you, 4Susan!
Easy, wonderful recipe!
I was never sure if they baked all they way through, so I had to keep checking. This complicated it for me, as I don't enjoy baking as much as cooking. However, the taste was good and my family enjoyed them a lot.
These are so easy and relatively healthy for a dessert! It's rare to find one that doesn't have eggs, oil, or butter added to it. Pumpkin takes care of all of that and adds a punch of extra vitamins. Woohoo. This one's a winner - thank you for sharing!
These cookies are easy and delicious. They are also good if you add raisins and cinnamon chips.