6 Reviews

Delicious. What a great way to use pumpkin. I made a couple of subs. First off, I used old fashioned oats. I wanted my cookies to be puffy so I used butter flavored shortening and 1 1/2 teaspoon baking powder instead of the 1 teaspoon baking soda. I baked them for 17 minutes. Pumpkin, oats and chocolate, that makes it health food, right?

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Riverside Len October 25, 2009

These are great! I use 1c all-purpose, and 1c white whole wheat flour. I freeze them, and put them in the kids' lunchboxes for a relatively healthy treat. Thanks!

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Madame Blueberry September 12, 2010

This is one of the only pumpkin cookie recipes I've made that comes out crunchy like a regular cookie rather than cakey. The longer baking time helps. Simple and yummy, the kids loved them in the lunchboxes. Thanks for sharing the recipe!

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LonghornMama October 27, 2008

great recipe!! I baked them 18 minutes and they came out perfect, very crunchy.

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milyper_10962490 May 14, 2013

I made a few adjustments. First off, I wanted a ginger-snap-like pumpkin cookie. So, I omitted the chocolate chips and ground up the oats into oat flour. I used 1 c. wheat flour, 1 c. unbleached white and 2/3 c. sugar, 2/3 c. brown sugar, and 2/3 c. coconut palm sugar to make them a little healthier. I used 1 t. cinnamon, 1/2 t. allspice, 1/2 t. ginger, 1/2 t. nutmeg and 1/4 t. cloves. I'd add more next time, but not quite double... These were yummy! Crispy and chewy :

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missy.krouth November 02, 2012
Great Pumpkin Cookies