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Soft, moist cookie full of flavor. Due to some allergies in our house, we had to modify the recipe by using raisins instead of chocolate chips and 1/4 cup applesauce instead of the egg. Otherwise, delish!

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nyc4me03 December 13, 2011

YUM!! I made these this afternoon and they were delicious! I did make a few changes (as I usually do to make healthier changes) I used all whole wheat flour, replaced the egg with flax, only used 1/2 cup butter and replaced the other 1/2 with pumpkin puree and cut the sugar in half. I also added another cup of oatmeal because the batter seemed a bit thin....but other than that...I guess that's alot of changes isn't it? that is all I did. Will definitely be making these again! I think they will be great for school lunches in the fall!! And pretty healthy, too! And of course I love anything pumpkin! I also forgot, I baked them in a 375 degree convection oven for 10 minutes and they came out perfectly!!

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sconehead July 31, 2011

Very good.. I added walnuts to some of them in addition to the chocolate & cinnamon chips and they were delicious as well.

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dmc395 November 24, 2010

Fixed these for a delayed Halloween party -- stayed strictly to the recipe, oven temp, and time -- turned out perfectly ! I had TRIED to find the sugar discs shaped like pumpkins to put on top -- none to be found ! had a 4-part canister with orange and black shake toppings and sugar crystals, which added a festive touch. Got 57 cookies with #40 Zeroll scoop. I guess they were good -- they were GONE ! Thanks for posting, ~*Miss Diggy*~.

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NurseJaney November 07, 2009

These cookies are great. I love the addition of th cinnamon chips. Thanks for sharing!

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winterrace October 27, 2009

OMG these cookies were delish! Everyone from my 3 yo to my grandmother loved these cookies. The texture was perfect (even the few I hid for myself stayed fresh and soft for a few days!) I did add extra cinnamon and nutmeg. YUM YUM YUM, making these again and again for the fall/winter season. I have found my new cookie tray addition!

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mish1nyc October 21, 2009

I"ve made these a few times, but have yet to rate them. YUM! I subbed 1 cup of whole wheat pastry flour for white, used butterscotch, white and semi-sweet chocolate chips. I aslo threw in a dash of pumpkin pie spice. Mine were perfectly soft after cooking for 15 minutes. Next time, I'll try subbing out some of the butter with applesauce. Some chopped pecans might be a nice addition as well. Thanks for a great fall cookie recipe!

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LuckyDog October 14, 2009

These were good, but just didn't satisfy my sweet tooth!! They would be great as a breakfast cookie. The only thing I did differently was to replace the oil with applesauce. They were very soft and chewy. Thanks for posting!!

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nkoprince08 November 26, 2008

Made as written except I swapped out butterscotch chips for chocolate (did not use the cinnamon) as it was what I had on hand. Worked perfect flavor-wise & I'll stick with those for the future. Great cookie - just a little crunchy around the edges but moist & almost a little bit cake like in the middle. Very light, not overpowering & a big hit with everyone. Mine were perfectly done at 17 minutes & I got 4 1/2 dozen out of this recipe. Def. let them cool on the sheet for 2-3 minutes before transfering to a cooling rack or they will crumble. Thanks for sharing!

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CharTrev October 28, 2008

I made the usual substitutions for this, 1 cup of wheat flour for 1 of the cups of white flour, applesauce for the butter, egg substitute for the egg and left out the chips. I also threw in a banana, trying to get everything I can in! These were outstanding and my 3 year "taste tested" 3 of them in less than 2 minutes no joke. I had no problems with transferring them off the cookie sheet once they had cooled slightly and these were incredibly moist so no crumbling whatsoever. Excellent recipe, very happy with the results will most definitely be making these again, THANKS!

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kaec October 24, 2007
Its The Great Pumpkin Cookies, Charlie Brown